Recipes

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.