Cranberry Pizza

Source: The Inn at Little Washington Cookbook, 1996

Pizza Dough
Flaky croissant dough or any pie dough or
    frozen puff pastry - enough for 1 (10-inch) puff pastry

Roll crust out onto any baking sheet. Find a large bowl and put it upside down on the dough. Carve around it with a knife in order to make a perfect round circle. Refrigerate for 20 minutes or up to one day. You can do all this the day before if needed.

Pizza Sauce
1 bag fresh cranberries
1 cup water
1/2 cup granulated sugar
1 teaspoon lemon zest

In a medium saucepan, combine 1 bag fresh cranberries, 1 cup water, 1/2 cup sugar and 1 teaspoon lemon zest. Stir occasionally, bring to boil and then reduce heat to simmer. Cook until cranberries burst and the mixture reminds you of cranberry jam. This will take approximately 8 minutes. Cool sauce until it reaches room temperature.

Take the refrigerated dough and spread it out on a baking sheet that is has non-stick cooking spray. Use a ladle spoon to spread the cranberry puree evenly on to the dough as you would a tomato sauce on pizza dough.

Bake in a preheated 375 degree F oven in the lower half of your stove. Bake for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Make sure it is not doughy.

Pizza Toppings

Use according to your own taste.

Strawberries, sliced
Unshelled pistachios
Prunes, pitted and diced
White chocolate, grated

For toppings, the sliced strawberries into thin slices which are the "pepperoni," unshelled pistachios are the "green olives," diced pitted prunes are the "black olives," and the finale is to coat the pizza with grated white chocolate as the "parmesan cheese."

To serve, sprinkle plates with cinnamon. Slice the pizza into slices with a pizza cutter and serve immediately. It is delicious when served warm. Serve with ice cream, either vanilla, eggnog or your favorite flavor. You can also make small pizzas, if you want individual pizzas for your guests.