Cobweb Pumpkin Pizza with Chocolate and Ricotta

Name: Cobweb Pumpkin Pizza with Chocolate and Ricotta
Yield: 8 - 10 servings
Ingredients: 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

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

Ingredients

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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Preparation

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.