Strawberry-Kiwi Dessert Pizza |
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Prep Time: 25 Minutes Cook Time: 920 Minutes |
Ready In: 945 Minutes Servings: 8 |
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Ingredients:
for the crust |
3/4 cup(s) whole-wheat pastry flour |
1/2 cup(s) all-purpose flour, plus more for dusting |
2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
1/2 cup(s) low-fat cottage cheese |
1/3 cup(s) sugar |
3 tablespoon(s) canola oil |
2 tablespoon(s) milk |
3/4 teaspoon(s) almond extract |
for the toppings |
1/3 cup(s) seedless raspberry jam |
2 tablespoon(s) orange juice |
3 tablespoon(s) sweetened coconut flakes |
2 kiwi fruit, peeled and thinly sliced |
3 large strawberries, thinly sliced |
Directions:
1. To prepare the crust, in a small bowl, whisk together the whole-wheat flour, all-purpose flour and salt. Set aside. 2. In a food processor, puree the cottage cheese. Add the sugar, oil, milk and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until the dough clumps together (it will be sticky). Turn out onto a lightly floured surface. Using floured hands, press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust the dough with flour, wrap in plastic and refrigerate for at least 30 minutes. 3. Meanwhile, prepare the topping. In a small bowl, whisk together the raspberry jam and orange juice. Set aside. 4. To bake and assemble the pizza, position a rack in the middle of the oven. Heat the oven to 400 degrees. Coat a 12-inch pizza pan or large baking sheet with cooking spray. 5. On a lightly floured surface, roll the dough into a 12-inch circle about 1/4 inch thick. (Be sure to first sprinkle flour on the rolling pin or the dough will stick.) Roll the dough back over the rolling pin and transfer to the prepared pan or baking sheet. 6. Spread the jam mixture over the dough, leaving a 3/4-inch border around the edge. Bake until the crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack and cool for 15 minutes. 7. Place the cooled crust on a clean pizza pan or large serving plate and sprinkle evenly with 1 1/2 tablespoons coconut. Arrange the kiwi and strawberry slices on top to look like pizza toppings. Sprinkle evenly with the remaining coconut. Cut into 8 wedges and serve immediately or cover with plastic wrap, tented with toothpicks stuck into the pizza, and refrigerate for up to 3 hours before serving.
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