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Fruit Pizza

Recipe courtesy of Alex Guarnaschelli

Show: The Cooking Loft

Episode: By the Slice

Fruit Pizza

Name: Fruit Pizza
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 (6-inch) pizzas
Ingredients: 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)

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 2 (6-inch) pizzas

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 2 (6-inch) pizzas

Ingredients

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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)

Directions

Watch how to make this recipe.

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. Dust with additional powdered sugar, if desired.