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Cobweb Pumpkin Pizza with Chocolate & Ricotta
recipe image Description
Ingredients
At a glance
Main Ingredient
Chocolate
Pumpkin
Ricotta cheese
Serves
8+ • prep: 20 min • cooking time: 17 min
    • 1 store-bought pizza crust, 12"-14˝ (30-35 cm) in diameter
    • 1 cup (250 mL) bittersweet chocolate chips, divided
    • 1 cup (250 mL) Canadian Ricotta
    • 3/4 cup (180 mL) plain pumpkin purée
    • 1 egg
    • 3 tbsp (45 mL) flour
    • 1/2 cup (125 mL) brown sugar
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) ground nutmeg
    • 1/4 tsp (1 mL) ground ginger
    • 1/2 cup (125 mL) white chocolate chips
      Methods/steps
      1. Preheat oven to 375°F (190°C).
      2. Spread 1/2 cup (125 mL) bittersweet chocolate chips on the pizza crust, and heat the crust in the oven for 2 minutes. Remove from oven, and spread out melted chips with the back of a spoon.
      3. Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar and spices. Spread out on chocolatey pizza crust and bake 15 minutes. Let cool.
      4. Melt 1/2 cup (125 mL) bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner.
      5. Gently squeeze the bag of chocolate to make a spiral shape on the Ricotta topping. Repeat with the white chocolate. Using the tip of a knife, make lines in the melted chocolate spiral starting at the centre of the pizza and moving toward the edge. Space the lines roughly 2˝ (5 cm) apart (at the edge). To create a web shape, make new lines in between the existing ones, moving from the outer edge toward the centre.