Fruit Pizza - Fabulous Brunch Idea

Look what I made for one fine morning brunch one day!

Fruit Pizza!!! Perhaps the best ever kind of pizza!

Here's what you do:

Oat & Yogurt Fruit Pizza

(Adapted from : http://www.theyummylife.com/Healthy_Fruit_Pizza#EmbedRecipe_304)

Ingredients

FOR YOGURT PEANUT BUTTER FROSTING:

    2 cups (16 oz) Greek yogurt - (I used low fat vanilla)

    2/3 cup peanut butter (I actually omitted this all together)

    1 teaspoon vanilla

    3 tablespoons honey

 FOR OATMEAL COOKIE CRUST:

    1/3 cup grapeseed, vegetable, or coconut oil

    1/2 cup unsweetened applesauce

    3/4 cup packed brown sugar

    1 large egg

    1-1/2 teaspoons vanilla extract

    1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)

    3/4 cups rolled oats (not instant)

    1-1/2 teaspoons baking powder

    1 tablespoon flaxseed meal (optional)

    1/2 cup chopped walnuts (optional)

 FOR FRESH FRUIT:

 Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

Directions

(1) MAKE THE FROSTING:

In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.

(2) MAKE THE COOKIE CRUST:

Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined.  Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.

(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.

MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they're ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature.  Mix the yogurt frosting, cover and chill in fridge. The next day, frost the crust, slice and arrange the fruit, and it's ready to serve.

NUTRITIONAL INFORMATION for one serving using 2% Greek yogurt in frosting:

--Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein 

And now, the step by step photos... make the giant cookie....

Let it cool (I did it 2 days ahead), and put it on your platter.

Spread the yogurt mixture... I LOVE GREEK YOGURT.

Place your lovely cut up fruit... fresh ones for me only.... and make a lovely pattern. And there you have it, a delicious, nutritious and beautiful desert/brunch/snack idea!