Base
• 1 Turano Pinsa Rustica Crust
• Olive oil spray or light brush of melted butter (optional)

Cannoli Ricotta Cream
• 1 cup whole milk ricotta (well-drained)
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Zest of ½ lemon

Toppings
• ½ cup fresh strawberries, thinly sliced
• ⅓ cup chopped pistachios
• Dark chocolate bar, shaved
• Honey drizzle (optional)

① Preheat oven to 450°F.
② Lightly brush or spray the crust with olive oil or butter if desired. Bake for 7–10 minutes, until golden brown and crisp around the edges. Place the Turano Rustic Pinsa directly on the oven rack or a preheated baking stone for best results.
③ Remove Pinsa from the oven and cool slightly for 2–3 minutes.
④ In a bowl, mix ricotta, powdered sugar, vanilla, cinnamon, and citrus zest until smooth and creamy.
⑤ Spread the ricotta cream evenly over the warm (not hot) pinsa crust. Top with sliced strawberries and chopped pistachios.
⑥ Drizzle lightly with honey if desired and shave dark chocolate on top. Slice and serve immediately.