Desserts, Other, Recipes

Cranberry Dessert Pizza

Dessert pizza just like your local Pizza Hut used to make… except dressed up for the holidays with a honeyed cranberry sauce! There’s crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

I have fond memories of the Pizza Hut buffet. My family used to go after church sometimes when I was a kid and it was a TREAT to get my choice of pizza slices, breadsticks, salad… in the amounts I wanted. Which, let’s face it, probably created a lot of waste because kids take a few bites of something before moving on to something else. Oops. It was so fun to run up to the buffet when they brought out a new pizza… and when it was one of their dessert pizzas, watch out! Everyone in the restaurant headed up in en masse to grab a slice of dessert pizza–some ridiculously sweet fruit topping out of a can: cherries or apples, usually covered with a crumb topping and drizzled to death with vanilla icing. So. Good. I haven’t been to a Pizza Hut buffet in years and I don’t think they even make these dessert pizzas anymore… so I decided to make my own!

Dessert pizza just like your local Pizza Hut used to make... except dressed up for the holidays with a honeyed cranberry sauce! There's crumb topping and vanilla glaze too. Each bite of this sweet treat is better than the last!

As you can probably guess, my dessert pizza is a little fresher, a little fancier than ye olde Pizza Hut’s was… but that’s okay, the original version was great in its own way! But let’s talk today’s version. Instead of a canned fruit topping, I made a cranberry sauce using Cape Cod Select Premium Frozen Cranberries. Check ’em out at a store near you. I can’t find fresh cranberries at my local grocery store anymore, so it’s great to have a frozen option to help with those cranberry cravings in July. 🙂 They’ll even ship them from their website. How cool! But back to this pizza. My cranberry sauce is sweetened with honey and scented with grapefruit… and I would have eaten it by the spoonful had I not needed it for this recipe. In fact, I might make another batch soon so I can do just that! I know it’s pretty typical for cranberries and oranges to be paired together, but I personally love grapefruit and the aromatic bittersweetness it adds to dishes. The smell of the cranberries as they cooked in a mixture of grapefruit zest, juice, and water was fantastic! This sauce easily is the star of the dessert pizza… but it can’t be all by itself. In true Pizza Hut style, I also made a quick crumb topping with lots of brown sugar, oats, and pumpkin pie spice to layer on top of the sauce and crust. After baking, an easy vanilla glaze drizzled on top adds just the sweetness you need to contrast with the sweet-tart goodness of the cranberry sauce. Everything was absolutely delicious together–perfect for dessert or even breakfast. 🙂 I hope you enjoy this pizza as much as we did! Happy New Year! 2017!

one year ago: Cheesy Southwest Farro
two years ago: Spiced Biscotti with Eggnog Glaze

three years ago: Baked Fish Tacos with Cranberry Salsa
four years ago: White Chocolate Peppermint M&M Cookies
five years ago: Classic Sugar Cookies
six years ago: Sweet-Spicy Pretzel Mix

Cranberry Dessert Pizza

  • Servings: 8
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Ingredients:

  • 1 batch pizza dough – I used my favorite but storebought or another recipe would work too!

for cranberry “sauce”

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries
  • zest and juice of 1 grapefruit – approximately 3 tablespoons zest and 6 ounces juice
  • 1/2 cup water
  • 1/2 cup honey
  • 1 tablespoon cornstarch dissolved in 1 tablespoon hot water

for crumb topping

  • 1/2 cup brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 1/4 cup flour
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 cup cold, unsalted butter, cut into chunks

for vanilla glaze

  • 1 2/3 cups powdered sugar
  • 3 tablespoons half and half [or milk]
  • 1 tablespoon vanilla extract

Directions:

Preheat oven to 400 degrees.

In a medium saucepan set over medium heat, combine cranberries, grapefruit zest and juice, and water. Cook until cranberries burst, approximately 15 minutes. Remove from heat, then stir in honey and the tablespoon of cornstarch dissolved in a tablespoon of hot water. Allow to cool slightly.

Meanwhile, press pizza dough into a pizza pan [mine is 14 inches].

Prepare crumb topping by combining brown sugar, oats, flour, and pumpkin pie spice in a medium bowl. Use a pastry blender or two knives to cut cold butter into the mixture until coarse crumbs are formed.

Spread cranberry sauce over uncooked pizza crust, then sprinkle on crumb topping.

Bake for 15-18 minutes or until crust and topping are both golden brown. Allow to cool for 10 minutes.

Meanwhile, make vanilla glaze by whisking together powdered sugar, half and half, and vanilla. Add extra powdered sugar or half and half to reach desired consistency.

Drizzle glaze on cooled pizza. I had extra… perfect for dipping! For best results, wait until the pizza is mostly cool before cutting to allow the cranberry sauce to set. It’s a little messier if you cut it while warm, but still delicious either way!  

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Main Dishes, Pork, Recipes

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

Looking for a show-stopping dish for New Year’s? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress… and it tastes even better! 

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

While I am not much of a “meat and potatoes” sort of girl, the one special cut of meat that I do appreciate is the pork tenderloin. Large hunks of meat tend to scare me a little bit. In college, my roomie and I always said that we would be “real adults” when we bought our own meat. We were joking around, but it’s sort of true… and then I married a man who loves his meat–so I had to get out of my comfort zone! Thankfully pork tenderloin, at least in my experience, is ridiculously simple and hard to mess up. Plus it tastes amazing! Pork tenderloin is incredibly versatile, and my recipe today combines lots of great winter flavors that the whole family is sure to love.

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

Normally, I make my pork tenderloin with some sort of marinade or sauce. And that’s true here…but I ALSO stuffed it, hassleback style, with cranberries and pears and goat cheese. MMMM! The cranberries and pears get all roasted and yummy–the perfect combination of tart and sweet–and when you add in the melty goat cheese, it’s just like a party on your plate! There’s nothing better! 🙂 For this recipe, I used Cape Cod Select Premium Frozen Cranberries. These cranberries are utterly wonderful–and a great way to enjoy cranberries every season of the year. This was the first time I had used Cape Cod Select products and I was really impressed with their freshness and quality. Check ’em out at a store near you!

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

After the pork is done cooking, all the excess cranberries, pears, and juices from the meat aren’t going to go to waste–you can make a quick, savory cranberry sauce by pulsing everything together with an immersion blender or food processor. Spoon the savory sauce with the pork to keep it moist with every bite or use it as a dipping sauce. It’s in this sauce that the flavors of the maple syrup, Dijon mustard, rosemary, and cinnamon that was poured over the pork before cooking really comes through! The double dose of cranberry goodness is sure to spice up your pork and your dinner!

one year ago: No-Bake Peanut Butter Marshmallow Bars
two years ago: Orange Spritz
three years ago: Cranberry-Pistachio Citrus Butter Cookies
four years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
five years ago: Chocolate Covered Cherry Cookies
six years ago: Cranberry Scones

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

  • Servings: 4-6
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Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • freshly ground pepper
  • sea salt
  • 2 pound pork tenderloin, trimmed of excess fat
  • 1 large pear, thinly sliced
  • 12 ounces Cape Cod Select Premium Frozen Cranberries
  • 1/3 cup maple syrup
  • 1 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cinnamon
  • 2 ounces crumbled goat cheese

Directions:

Preheat oven to 425 degrees F.

Heat olive oil in a skillet set over medium heat. Add diced onion and cook for 5-6 minutes, or until soft. Season with pepper and salt to taste. Evenly scatter half of the onions in the bottom of a roasting pan or other oven-safe dish. Place rest of the onions in a medium bowl.

Slice pork tenderloin by cutting 3/4 of the way through, approximately 1/2-1 inch apart. Place in pan.

Stuff each opening with 1 slice of pear and 5-6 cranberries. Place remaining pear slices and cranberries around the pork tenderloin.

Pour maple syrup over the onions in the bowl, then add Dijon mustard, rosemary, and cinnamon. Stir together, then season with pepper and salt to taste. Pour mixture over pork, then sprinkle with goat cheese.

Cook for 35-50 minutes, or until the internal temperature reaches 145 degrees F and pork is no longer pink in the center [unless you prefer it rarer]. Pork takes about 15-20 minutes per pound to cook through, and I found it needed a little longer probably due to the pears and cranberries.

Transfer cooked pork to a serving platter and let rest for 10 minutes before slicing.

Pour drippings from pan, including excess fruit/onions, to a medium bowl. Use an immersion blender to puree everything together into a chunky, savory cranberry sauce. Add a little water to thin if desired. You can also use a regular food processor. Serve savory cranberry sauce on the side and enjoy!