- 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, 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.
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. Dust with additional powdered sugar, if desired.
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Recipe courtesy of Emeril Lagasse