1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: by Patrick O'Connell "The Inn at Little Washington" Cookbook, 1996 This is a perfect dessert for entertaining for the holidays because it can be completely assembled in advance
1: We are using cranberries, but I usually use rhubarb
2: My grandmother inspired the dish because she had a rhubarb patch, and I took a creative license to create the pizza dessert
3: For the crust, in the restaurant we use a flaky croissant dough for the crust, but any pie dough or frozen puff pastry will work
4: We are using 1 10" disc puff pastry
5: Roll crust out onto any baking sheet
6: Find a large bowl and put it upside down on the dough
7: Carve around it with a knife in order to make a perfect round circle
8: Refrigerate for 20 minutes or up to one day
9: You can do all this the day before if needed
10: In a medium sauce pan, combine 1 bag fresh cranberries, 1 cup water, 1/2 cup sugar and 1 teaspoon lemon zest
11: Stir occasionally, bring to boil and then reduce heat to simmer
12: Cook until cranberries burst and the mixture reminds you of cranberry jam
13: This will take approximately 8 minutes
14: Cool sauce until it reaches room temperature
15: Take the refrigerated dough and spread it out on a baking sheet that is has non-stick cooking spray
16: Use a ladle spoon to spread the cranberry puree evenly on to the dough as you would a tomato sauce on pizza dough
17: Bake in a preheated 375 degree oven in the lower half of your stove
18: Bake for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky
19: Make sure it is not doughy
20: For toppings, I have sliced strawberries into thin slices which are the "pepperoni," unshelled pistachios are my "green olives," diced pitted prunes are my "black olives," and the finale is to coat the pizza with grated white chocolate as the "parmesan cheese
21: " To serve, sprinkle plates with cinnamon
22: Slice the pizza into slices with a pizza cutter and serve immediately
23: It is delicious when served warm
24: Serve with ice cream, either vanilla, eggnog, or your favorite flavor
25: You can also make small pizzas, if you want an individual pizzas for your guests
26: Posted to Bakery-Shoppe Digest V1 #471 by Shelley Sparks <ssparks@mailbox
27: arn
28: net> on Dec 27, 1997