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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 450°F. Coat a large round pizza pan with nonstick spray. Sprinkle with the cornmeal.
In a small cup, mix 2 teaspoons of the sugar with the cinnamon.
In a small bowl, mix the ricotta with 2 tablespoons of the remaining sugar.
Melt the butter or margarine in a medium nonstick skillet set over medium heat. Add the pear and the remaining 1 tablespoon sugar. Cook for 4 minutes, or until the pear is soft. Add the cranberries. Remove from the heat.
Turn the dough out onto a lightly floured work surface. Roll into a 12" circle. Place on the prepared pan. Spread evenly with the ricotta. Scatter evenly with the pear and cranberries. Dollop the preserves on top. Sprinkle with the almonds. Dust with the cinnamon sugar.
Bake for 8 to 10 minutes, or until the crust is golden brown.
To soften dried cranberries, place in a glass measuring cup. Cover with boiling water. Allow to soak for 3 to 5 minutes. Drain.
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