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Christmas Danish Pizza

Comforting, warm and festive

INGREDIENTS

Servings: 4
Dough ball
220
g
Turbinado sugar
3
tbsp
Powdered sugar
2
tbsp
Raspberries
1
cup
Pomegranate seeds
1
cup
Rosemary, for garnish
5
leaves
Ricotta, whole milk
16
oz
Lemon zest
1
tbsp
Vanilla
1
tbsp
Sugar, Granulated
1
cup
OVEN TEMP: Low/Low
TOTAL TIME: 15 mins
COPY TO CLIPBOARD

DIRECTIONS

  1. Preheat Carbon oven to low/low
  2. Add all filling ingredients to a bowl, mix to combine and set aside.
  3. Stretch 180-220g dough ball into a 12” x 6” oblong shape.
  4. Brush perimeter of crust with extra virgin olive oil and sprinkle the perimeter generously with turbinado sugar.
  5. Spread 100g of the sweetened ricotta on the center of the dough.
  6. Top with fruit of choice (cranberries, sliced stone fruit, raspberries, blueberries) and place in oven.
  7. Turn very consistently. The sugar will melt (a good thing) and want to burn (bad thing).
  8. Cook as long as you can to maximize caramelization before it burns.
  9. Remove to rack to let cool. Cut and dust with powdered sugar.

FILLING

  • Ricotta
  • Zest from 1/2 lemon
  • 1 tsp. vanilla
  • 1/2 c. granulated sugar

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