Cranberry Two Ways: Pizzetta & Biscotti

For a while I have been thinking of ways to create a pizza or flatbread using my fresh cranberry sauce. Walking through the grocery store one day I decided to just buy all the ingredients I thought would make for a delightful pizza. This recipe will be particularly useful when you have all of the cranberry sauce leftover after Thanksgiving, and it is certainly more innovated than just serving it on the side with all your dishes until the sauce is done.

With perfect timing, my friend Andrea from Sweet Surrender had an incredible idea to collaborate on a post. We decided to show how one delicious fall ingredient can be used both in a sweet or savory creation.She baked mouth watering pistachio-cranberry biscotti and I created a cranberry pizzetta topped off with fresh arugula. It is more of a focaccia style pizza since I didn’t use tomato sauce for a base. Pizzetta meaning small pizza in Italian.

•Cranberry and Arugula Pizzetta•
  • 1 package of store bought pizza dough.
  • 2 tablespoons of basil pesto
  • 4 ounces Portobello mushrooms
  • ½ cup of goat cheese
  • ½ cup fresh cranberry sauce
  • Handful of arugula
  • Sprinkle of sea salt


Pre heat the oven to 400° degrees. Sauté the mushrooms until tender (mushrooms are 80-90% water) you do not want that moisture to come out in the dough. Place the pizza dough on a cookie sheet and roll out the dough to your preferred thickness. Smear enough pesto to lightly cover the dough evenly and add the sautéed Portobello mushrooms to the dough. Cook the pizza for about 20-25 minutes, or until the pizza has a beautiful golden crust. Remove the pizza from the oven and add dollops of both the goat cheese and the cranberry sauce. Place the pizza back in the oven until the cheese is melted. Add arugula on top of the pizza, sprinkle sea salt, and serve.

•Cranberry & Pistachio Biscotti•

“Taking full advantage of the holiday spirit, perfect not only for sharing gifts and culture, but recipes as well, I asked  Daniela Victoria to work on this incredible collaboration. Dannivee shares with Sweet Surrender her “spin” on a classic fall flavor: Cranberries.”

Andrea from Sweet Surrender

… oh, did I mention the dark chocolate chips? That too!

  • 2 tablespoons olive oil
  • ½ cup of sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup of flour
  • a pinch of salt
  • ½ teaspoon baking powder
  • ¼ cup dried cranberries
  • ¼ cup dark chocolate chips
  • ½ cup pistachios

Preheat oven to 300° F. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg until well combined. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries, chocolate chips and pistachios.

With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into thick slices. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.

Biscotti creation and photography by Andrea Dopico from Sweet Surrender


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