This is posted in other places, but it is a dessert pizza and it was very good, much better than I thought it would be, so I will post it here too.
This is my first ever dessert pizza. It is a swirl of spicy cranberry sauce*, ricotta cheese, and chopped pecans.
The dough is a 70% hydration 80/20 AP/semolina dough room temp risen for 5 hours and cooked in a 550 kitchen oven on a pan. I mixed some of the cranberry sauce 50/50 with ricotta cheese to make the lighter colored swirl, the areas under the pecans are straight cranberry. I pie crusted the edge after pressing it out thin. This was a 280g doughball normally used for a 12" pie pressed out to a 14" pie. I do not eat much sweet stuff, but this was GOOD.
*Spicy cranberry sauce:
12oz fresh cranberries
2 cups water
1 cup sugar
2 clove flowers crushed
1 tbsp black pepper
2 tbsp crushed dried arbol peppers
All cooked down for an hour or 3 and hit with the stick blender.