Cannoli Dessert Pizza

After you try one of our 25 favorite pizzas, get your just desserts with this amazing recipe.

Photos by Michelle Norris

Pizza has certainly evolved over the last few years. It has gone from the traditional Friday night pepperoni and cheese staple to a vehicle for some of the most gourmet combinations of ingredients. It’s now common to find a fig, Gorgonzola and prosciutto pizza on a restaurant menu alongside more classic versions of the ever-popular Italian pie.

The ingredient possibilities are truly endless, and pizzas don’t necessarily have to be savory, either. Enter this sweet, dessert-style cannoli pizza. The crust is created from puff pastry, which is light, flaky and slightly sweet. The “sauce” is a ricotta-based cannoli filling, and toppings include chopped pistachios, mini chocolate chips and a drizzle of honey.

You can adapt this recipe based on how you enjoy your cannoli… add a bit of orange zest to the filling, throw some chopped maraschino cherries on top… the possibilities are truly endless. Whether you stick to the pizza classics or dip your toe into the more gourmet options, there’s always room for dessert pizza!

  Cannoli Dessert Pizza

Yield: 6 servings

  • 1 package puff pastry
  • 18 ounces ricotta cheese
  • 3 tablespoons mascarpone cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Granulated sugar, for sprinkling
  • ¼ cup chopped pistachio nuts
  • ¼ cup mini chocolate chips
  • Honey, for drizzling

1. Thaw the puff pastry according to the directions on the package.

2. In a medium bowl, whisk together the ricotta cheese, mascarpone cheese, powdered sugar and vanilla extract until thoroughly combined and as smooth as possible. Cover with plastic wrap and refrigerate until needed.

3. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

4. Roll the thawed puff pastry into a 12-inch circle and transfer the prepared cookie sheet. Using a paring knife, cut an inner circle about 1-inch in from the dough edge to create a “crust”. Poke the inside of the dough all over with a fork (this will keep it from puffing up in the middle). Brush the puff pastry with the melted butter and sprinkle with a few pinches of granulated sugar. Bake for approximately 10 minutes, or until golden brown. Remove to a wire rack and cool completely.

5. Once the crust is completely cool, spread the cannoli filling evenly over it, leaving the “crust” edge uncovered. Sprinkle the chopped pistachios and mini chocolate chips over the cannoli filling and drizzle with honey, if desired. Serve immediately.

Note: Be sure to serve this as soon as you assemble it; the filling will cause the puff pastry “crust” to get soggy over time.

Want more Brown Eyed Baker? Head to browneyedbaker.com for more amazing recipes.

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About This Blog

Welcome to the kitchen of Michelle Norris, the Brown Eyed Baker. Michelle is a passionate foodie, baker, writer and eater who lives by a simple philosophy: A balanced diet is a cookie in each hand.

For more recipes, visit browneyedbaker.com and be sure to follow Michelle on Twitter and Facebook

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