Cobweb Pumpkin Pizza with Chocolate and Ricotta
Prep Time
20 min.
Cook Time
17 min.
Serving Size
8-10 servings
Ingredients
- 1 (12) store-bought pizza crust
- 1 cup (250 mL) bittersweet chocolate chips, divided
- 1 cup (250 mL) Canadian Ricotta
- 3/4 cup (180 mL) plain pumpkin puree
- 1 egg
- 3 Tbsp (45 mL) flour
- 1/2 cup (125 mL) brown sugar
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) ground ginger
- 1/2 cup (125 mL) white chocolate chips
Directions
| 1. | Preheat the oven to 375°F (190°C). |
| 2. | Spread 1/2 cup (125 mL) of bittersweet chocolate chips on the pizza crust, and heat the crust in the oven for 2 minutes. Remove from the oven, and spread out melted chips with the back of a spoon. |
| 3. | Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar, and spices. Spread out on a chocolaty pizza crust and bake for 15 minutes. Let cool. |
| 4. | Melt 1/2 cup (125 mL) of bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner. Gently squeeze the bag of chocolate to make a spiral shape on the Ricotta topping. Repeat with the white chocolate. |
| 5. | Using the tip of a knife, make lines in the melted chocolate spiral starting at the centre of the pizza and moving toward the edge. Space the lines roughly 2˝ (5 cm) apart (at the edge). To create a web shape, make new lines between the existing ones, moving from the outer edge toward the centre. |
| 6. | Garnish with fruit or insect-shaped jujubes. |
Tips
- Instead of Ricotta, try Canadian cream cheese or Mascarpone.
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