Cannoli Cream Pizza

Dessert Pizza Shells 1 c Confectioners` sugar

6 c Ricotta cheese, well drained

1 1/4 c Candied fruit, fine chopped

2 ts Vanilla extract

2 oz Semisweet miniature

-chocolate chips

Unsalted pistachios, -coarsely chopped Unsweetened cocoa powder In a food processor or mixing bowl, whip the confectioners` sugar with the ricotta cheese until smooth and creamy. Fold in the candied fruit, vanilla and chocolate chips. Chill, covered, for two to three hours before using. Put a layer of the cannoli cream over the baked pizza shell. Sprinkle the chopped pistachios over the cheese. Dust lightly with cocoa powder if desired. Source: Pat Bruno, Pizza Today June 1992.