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Tre Stelle® Ricotta and Grape Dessert Pizza with Candied Bacon

Grape halves marinated in ice wine give this unique dessert pizza a creative and tasty twist … the candied bacon brings it to another level!

Prep Time:
30 minutes
Ready In:
1 + hour
Serves:
Makes 4 - 6 servings
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Ingredients:

Candied Bacon 4 slices bacon 1/4 cup | 60 mL brown sugar 10 large red seedless grapes, sliced 1 tbsp | 15 mL icewine or sweet white wine 2 tbsp | 30 mL granulated sugar 1 tsp | 5 mL fresh rosemary Pizza 1 ball store made fresh pizza dough 1 tbsp | 15 mL butter, melted 1 tbsp | 15 mL granulated sugar 1 1/2 cups | 375 mL Tre Stelle® Extra Smooth Ricotta Cheese 1 tsp | 5 mL granulated sugar 1 tbsp | 15 mL pine nuts, toasted (optional)

Instructions:

Candied Bacon: Preheat oven to 350ºF (180ºC). Dredge bacon slices with brown sugar and place slices on a cooling rack set over a foil wrapped baking sheet. Bake for 20 minutes; remove from oven and turn; bake for an additional 20 minutes or until bacon is extra crisp and glossy. Keep an eye on this as the brown sugar tends to burn quickly. Remove from oven, cool and crumble; set aside. Pizza: In a medium bowl combine grapes, icewine, sugar and rosemary; set aside. Preheat oven to 400º F (205ºC). On a lightly floured surface, roll pizza dough to approximately a 14” square or round; place on a parchment lined cookie sheet. Brush with melted butter and sprinkle granulated sugar. Bake for 15 minutes, or just until crust begins to brown. Meanwhile drain grapes. Remove pizza crust from oven, carefully dot with spoonfuls of Ricotta Cheese, top with grapes and sprinkle entire pizza with granulated sugar. Return to oven and bake for an additional 15 minutes. Remove from oven and top with crumbled candied bacon and pine nuts (optional).

Other recipes for:

pine nuts bacon grapes rosemary dessert

Created by: Tre Stelle Kitchen

Cheese: Ricotta

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