• Cooking Time:
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  • Flaky croissant dough or any pie dough or frozen puff pastry - enough for 1 10" puff pastry
  • Pizza Sauce:
  • 1 bag fresh cranberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon lemon zest


  • For the crust, in the restaurant we use a flaky croissant dough for the crust, but any pie dough or frozen puff pastry will work.
  • We are using 1 10" disc puff pastry. Roll crust out onto any baking sheet.
  • Find a large bowl and put it upside down on the dough.
  • Carve around it with a knife in order to make a perfect round circle.
  • Refrigerate for 20 minutes or up to one day.
  • You can do all this the day before if needed.
  • In a medium sauce pan, combine 1 bag fresh cranberries, 1 cup water, 1/2 cup sugar and 1 teaspoon lemon zest.
  • Stir occasionally, bring to boil and then reduce heat to simmer.
  • Cook until cranberries burst and the mixture reminds you of cranberry jam.
  • This will take approximately 8 minutes.
  • Cool sauce until it reaches room temperature.
  • Take the refrigerated dough and spread it out on a baking sheet that is has non-stick cooking spray.
  • Use a ladle spoon to spread the cranberry puree evenly on to the dough as you would a tomato sauce on pizza dough.
  • Bake in a preheated 375 degree F oven in the lower half of your stove.
  • Bake for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Make sure it is not doughy.

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