When you think about it, this really feels a bit weird—fruit in pizza. But when you allow your love for food to takeover, you will try anything. I am glad I tried this one or else I would have missed tasting on extraordinary recipe that I wouldn’t have imagined catering to my taste buds. One of our friends over at Food Network has this to say about this amazing recipe:
“My husband and I love to watch Food Network and Alex’s show is one that we really like. She fixes food that looks like something that anybody would eat. The first time we saw the episode “By the Slice” and saw how she made the fruit pizza, we both fell in love with it!”
I agree with the “she fixes food that looks like something that anybody would eat”! I have mentioned before that I’m not a fan of food crossovers. But there are just some recipes that are made for exceptions. This is one of those. The pizza and fruit combination is a must try.
Ingredients
2 cups of your favorite red wine
1/3 cup Domino confectioners’ sugar plus additional for dusting, if desired
2 pints Driscoll’s fresh blackberries
1/2 cup Sargento ricotta cheese
1/2 orange, zested
Kosher salt
2 baked Pillsbury 6-inch pizzas (without topping)
Instructions:
Preheat the grill (or, alternatively, the oven to 350 degrees F)
In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners’ sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.
Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.
Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately.
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Quick Tip: Dust with additional powdered sugar, if desired.
Thanks again to Food Network for this amazing recipe.