*LAST CHANCE UNTIL NEXT YEAR'S BLUEBERRY SEASON*
FRESH PICKED BLUEBERRIES
SWEET VANILLA CANNOLI CREAM
CAKE BATTER CRUMBLE
WOOD FIRED ITALIAN CRUST
What makes this pizza Italian? Certainly not the portly man of German descent who made it. It's the sweet, whipped ricotta cream cheese cannoli filling that I made for the base of this dessert pizza. Tracy from Olden Organics dropped off the sweetest, freshest blueberries grown in our region. They needed a kiss of lemon just a bit of sugar to be perfect. And to add a little fun, I made a cake batter crumble on top.
WARNING: Do not do what I did and spin fast when taking this out of the oven. The molten blueberry will be the same temperature as liquid hot lava. And when you twirl some could get on your hand and cause you to toss the pizza on the counter. Rather, this one should be cooked on a pizza pan, or screen, or in a pizza oven. Then gently transferred to a safe space to cool for at least 15 minutes before cutting. Everything will come together beautifully in those precious 15 minutes.