Dessert Pizzas with White Chocolate, Ricotta, and Blueberry Compote
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Ingredients & Equipment
What we send
- 1/3 cupwhite chocolate
- 8 ouncespizza dough
- 1/8 ouncefresh mint
- 2/3 cupricotta cheese
- 2 tablespoonsgranulated sugar
- 1 cupblueberries
- 1parchment paper
What You’ll Need
- 8" medium pot (optional)
- rolling pin (optional)
- baking sheet
- 6" small pot
Melt ChocolatePreheat oven to 425°F. Place white chocolate in a medium heatproof bowl and microwave in 30-second intervals until melted. Alternatively, create a double boiler: Bring 2-inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes. In a small bowl, whisk water and egg.
Roll Out DoughDab canola oil onto a clean dry surface. Halve pizza dough. Using a rolling pin or the heels of your hands, roll and stretch dough pieces to about ⅛-inch thickness. Carefully transfer to a parchment-lined baking sheet. Using a fork, poke holes all over surface and brush dough with egg wash. Transfer to oven and bake until becoming crisp, about 12 minutes.
Prepare IngredientsWhile pizza crust bakes, halve lemon. Rinse mint and finely chop leaves, discarding stems. Slowly add ricotta to bowl with melted chocolate, stirring continuously until fully combined.
Make Blueberry CompotePlace sugar and blueberries in a small pot over medium-high heat. Bring to a boil and cook, breaking up with the back of a spoon, until blueberries begin to break down and mixture is slightly thickened, about 5 minutes. Remove pot from heat and stir in 1 squeeze lemon juice. Set aside to rest for 2-3 minutes. Use remaining lemon to brighten a glass of water.
Assemble and Bake PizzasSpread chocolate-ricotta mixture over each baked pizza, leaving a ½-inch border. Return pizzas to oven and bake until topping is warmed through, about 5 minutes.
Plate PizzasSpoon blueberry compote over pizzas and garnish with mint. Cut into slices and enjoy your stunning dessert!