Fruit Pizza
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 2 (6-inch) pizzas
2 cups red wine
1/3 cup confectioners' sugar plus additional for dusting, if desired
2 pints fresh blackberries
1/2 cup ricotta cheese
1/2 orange, zested
Kosher salt
2 baked 6-inch pizzas (without topping)
Preheat the grill or oven to 350°F.
In a skillet, reduce the red wine by half over medium heat, then whisk in confectioners' sugar. Once thickened, gently stir in blackberries and simmer for 2 to 3 minutes. Set aside.
In a separate bowl, mix ricotta with a teaspoon of grated orange zest and a pinch of salt.
Spread the ricotta on the pizzas and grill until warmed or bake for 3 to 5 minutes. Heat the blackberry mixture and, if necessary, strain and reduce the liquid until thick before mixing back with the fruit. Top the pizzas with the blackberry compote and serve immediately, dusting with powdered sugar if desired.
Prep: 10 min
Cook: 15 min
Yield: 2 (6-inch) pizzas
2 cups red wine
1/3 cup confectioners' sugar plus additional for dusting, if desired
2 pints fresh blackberries
1/2 cup ricotta cheese
1/2 orange, zested
Kosher salt
2 baked 6-inch pizzas (without topping)
Preheat the grill or oven to 350°F.
In a skillet, reduce the red wine by half over medium heat, then whisk in confectioners' sugar. Once thickened, gently stir in blackberries and simmer for 2 to 3 minutes. Set aside.
In a separate bowl, mix ricotta with a teaspoon of grated orange zest and a pinch of salt.
Spread the ricotta on the pizzas and grill until warmed or bake for 3 to 5 minutes. Heat the blackberry mixture and, if necessary, strain and reduce the liquid until thick before mixing back with the fruit. Top the pizzas with the blackberry compote and serve immediately, dusting with powdered sugar if desired.