Berries with Vanilla Chantilly Cream and Ricotta Cheese

Name: Berries with Vanilla Chantilly Cream and Ricotta Cheese
Yield: Makes six 6-inch round pizzas Serves 3-6
Cuisine: Italy
Ingredients: ¾ cup + 1 teaspoon superfine sugar; Finely grated zest of 2 lemons; 4 oz raspberries; 4 oz strawberries, hulled, quartered; ½ vanilla bean, seeds scraped; ½ cup pure maple syrup; Mint sprigs, to serve; 5½ oz blueberries; 6 × 3-oz pizza doughs; 1¼ cups whipping cream; 1 tablespoon confectioners' sugar, sifted; Semolina or all-purpose flour, for rolling; 2 egg whites; 2½ oz fresh ricotta cheese; ¼ cup milk; 2 egg yolks; 1 teaspoon superfine sugar; ½ teaspoon baking powder; 2 tablespoons all-purpose flour

Preparation info

Makes six 6 inch round pizzas Serves
3-6

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

Recent research has named blueberries a superfood due to their nutrient-dense makeup. This is great news as berries are delicious. This pizza could also be made in a pie shape by folding up the edges, or made into a great calzone.

Ingredients

Semolina or all-purpose flour, for rolling
6 × 3-oz pizza doughs
1¼ c

Europe
Italy
Naples
Dessert
Mediterranean
Pizza
Pie
Vegetarian

Method

To make the berry compote, place the blueberries, sugar, and lemon zest in a saucepan over medium-high heat. Bring to a boil. Take off the heat and add the remaining berries. Gently stir through. Set aside to cool.

Place two pizza stones in the oven and preheat the oven to 500°F (260°C)