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Cannoli Cream Pizza
Dessert Pizza Shells 1 c Confectioners` sugar 6 c Ricotta cheese, well drained 1 1/4 c Candied fruit, fine chopped 2 ts Vanilla extract 2 oz Semisweet miniature -chocolate chips Unsalted pistachios, -coarsely chopped Unsweetened cocoa powder In a food processor or mixing bowl, whip the confectioners` sugar with the ricotta cheese until smooth and creamy. Fold in the candied fruit, vanilla and chocolate chips. Chill, covered, for two to three hours before using. Put a layer of the cannoli cream over the baked pizza shell. Sprinkle the chopped pistachios over the cheese. Dust lightly with cocoa powder if desired. Source: Pat Bruno, Pizza Today June 1992. |
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