2 10” Organic Sprouted Spelt Crusts
2 8 oz Whipped Cream Cheese
1 ½ cups Whole Cranberry Sauce
2 tsp orange zest from 1 orange
1 tsp honey
Sugared Whole Cranberries for garnish
1 cup whole fresh cranberries
Simple syrup
1 ¼ cups granulated sugar (divided)
¾ cup water
Candied Orange Slices (optional)
Preheat oven to 375 degrees. Heat the crusts until they are slightly crispy for about 3-5 minutes, gather all the ingredients while crusts are baking. Take the crusts out of the oven and set them aside. Grab a medium size bowl and using a hand mixer combine the cream cheese, cranberries, orange zest, and honey and whip until fluffy (1-2 minutes). Refrigerate until ready to use.
How to make sugared cranberries:
In a medium saucepan make simple syrup by placing ¾ cup water and ¾ cup sugar in your pan. Whisk on medium heat until the sugar dissolves. Bring mixture to a low boil, after it boils remove the simple syrup from the stove and place the pan on a hot pad and let it cool for 2-3 minutes. Pour 1 cup of whole cranberries into the pan until cranberries are completely coated, 3-4 minutes. Using a slotted spoon remove cranberries from the simple syrup and place on a wire rack or lined baking sheet. Let cranberries dry uncovered for 30 minutes. Pour remaining ½ cup sugar into a bowl, toss the cranberries in the sugar, coating them all the way around. Place them on a parchment paper lined baking sheet and let them dry uncovered for an hour at room temperature. Put them in a container with a lid and set aside.
Take cooled crusts and top both crusts with the whipped cranberry cream cheese mixture. Use leftover cranberry sauce juice and drizzle on top, scatter sugared cranberries on top, slice and eat this sweet and tart dessert pizza.
