So i’ve seen a few recipes for Summer Fruit pizza floating around the net. Since spring is here and summer is near, i decided to do my own healthier version of this yummy fruity pizza. Try it out for yourself and make it your own as well.
Whole Wheat Cookie Crust (short bread cookie dough)
1 cup butter, softened
1 ¼ cup coconut palm sugar
1 organic brown egg
1 tsp vanilla extract
1 ½ cup organic unbleached all-purpose flour
½ cup spelt flour
2 TBSP wheat germ
½ baking powder
¼ tsp salt
Beat butter and sugar with an electric mixer (or by hand) on medium speed. Beat until blended and light and fluffy. Add egg and mix well. Add vanilla extract, and stir to incorporate
Sift flour, baking powder and salt. Add dry ingredients to egg mixture and mix at a low speed until just incorporated.
Prepare pizza pan with parchment paper. Spread cookie dough onto parchment paper and mold into the shape of a pizza. Be sure dough isn’t too then so that the cookie will hold it’s shape.
Bake pizza cookie in a 350º oven until cooked through and until edges begin to lightly brown, about 15 minutes. Remove from oven and let pizza cookie cool completely.
Cream Cheese Filling
1 8oz container organic cream cheese, room temperature
¼ cup manuka honey
Mixture cream cheese and honey until well blended and smooth. Mixture should be easily spreadable.
Once pizza cookie is cooled completed, carefully transfer to a large serving platter. Evenly spread cream cheese mixture over entire pizza cookie, leaving the edges free. Be sure cream cheese is spread thickly, in order to hold the fruit topping.
Fresh Fruit Topping
Any spring or summer fruits will do. Be careful not to use water fruits, like watermelon, honey dews, etc as they may be to wet and run.
Fruits used for this particular recipe were; organic blueberries, raspberries, Mexican mango, and strawberries. Wash fruit and arrange on top of cream cheese feeling. Place pizza in the refrigerator for 30 minutes and then slice and eat!