Dairy Farmers of Canada

Cobweb Pumpkin Pizza with Chocolate and Ricotta

This is the Cobweb Pumpkin Pizza with Chocolate and Ricotta recipe.

  • Prep: 20 min
  • Cooking: 17 min
Yields 8 - 10 servings
cobweb pumpkin pizza with chocolate and ricotta


  • 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
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Preheat oven to 375oF (190oC).

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.

Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar and spices.

Spread out on chocolatey pizza crust and bake 15 minutes. Let cool.

Melt 1/2 cup (125 ml) bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner.

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.

Garnish with fruit or insect-shaped jujubes.


Canadian Cream cheese, Mascarpone.

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Nutritional information

Per serving
Energy: 269 Calories
Protein: 7 g
Carbohydrate: 36 g
Fat: 12 g
Fibre: 2 g
Sodium: 176 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 104 mg
Folate: 22 %
Riboflavin: 13 %
Selenium: 27 %
Thiamin: 11 %