Ingredients
1 store-bought pizza crust, 12˝-14˝ (30-35 cm) in diameter
1 cup bittersweet chocolate chips, divided
1 cup Ricotta
3/4 cup plain pumpkin purée
1 egg
3 tbsp flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup white chocolate chips
Directions
1. Preheat oven to 375oF (190oC).
Spread 1/2 cup (125 ml) bittersweet chocolate chips on the pizza crust, and heat the crust in the oven for 2 minutes. Remove from oven, and spread out melted chips with the back of a spoon.
2. Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar and spices.
Spread out on chocolatey pizza crust and bake 15 minutes. Let cool.
3. Melt 1/2 cup (125 ml) bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner.
4. Gently squeeze the bag of chocolate to make a spiral shape on the Ricotta topping.
Repeat with the white chocolate.
5. Using the tip of a knife, make lines in the melted chocolate spiral starting at the centre of the pizza and moving toward the edge. Space the lines roughly 2˝ (5 cm) apart (at the edge).
6. To create a web shape, make new lines in between the existing ones, moving from the outer edge toward the centre.
7. Garnish with fruit or insect-shaped jujubes.
