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Dessert Pizza

  • 35 m
  • 1 h 5 m
EatingWell Test Kitchen
“Great for a party, this recipe is a trompe l'oeil. Raspberry sauce disguises itself as tomato sauce, dried strawberries as pepperoni and white chocolate plays the role of mozzarella cheese in this fruity pizza-style tart. The crust is a clever cottage cheese pastry—easy to make and low in saturated fat yet very rich and tender.”


    • Crust
    • ¾ cup whole-wheat pastry flour, (see Ingredient Note)
    • ½ cup all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup low-fat cottage cheese
    • ⅓ cup sugar
    • 3 tablespoons canola oil
    • 2 tablespoons milk
    • 1½ teaspoons vanilla extract
    • Cornmeal, for dusting
    • 1 tablespoon milk
    • 2½ teaspoons sugar, divided
    • Toppings
    • ½ cup Raspberry Sauce, (recipe follows)
    • 1 cup diced pineapple
    • 1 kiwi fruit, peeled and diced
    • ¼ cup dried strawberries, or dried cranberries
    • 1 2-ounce block of white chocolate


  • 1 To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a small bowl. Puree cottage cheese in a food processor. Add sugar, oil, milk and vanilla and process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured work surface and press the dough into a ball. Knead several times, but do not overwork. Dust with flour, wrap in plastic wrap and refrigerate for at least 15 minutes.
  • 2 Meanwhile, make Raspberry Sauce and prepare toppings.
  • 3 To assemble & bake pie: Position oven rack at the lowest level; preheat to 400°F. Coat a 12-inch pizza pan or large baking sheet with cooking spray. Sprinkle with cornmeal, shaking off excess.
  • 4 On a lightly floured work surface, roll the dough into a 12-inch circle about ¼ inch thick. Roll the dough back over a rolling pin and transfer to the prepared pizza pan or baking sheet. Finish the edges by turning them under. To glaze the border, brush it very lightly with a little milk and sprinkle with ½ teaspoon of the sugar.
  • 5 Spread the crust with Raspberry Sauce; scatter pineapple, kiwi and strawberries (or cranberries) on top. Sprinkle with 2 teaspoons sugar. Bake until the crust is golden and crisp, about 20 minutes.
  • 6 Meanwhile, warm white chocolate in the microwave on Defrost until slightly softened but not melted, 20 to 40 seconds. Grate on a vegetable grater. (If the chocolate breaks into fine shreds, rather than large ones, continue to microwave, checking every 10 seconds.)
  • 7 Sprinkle the grated chocolate over the hot pie; let stand until melted. Cut the pie into wedges; serve warm or at room temperature.
  • 8 makes 8 servings.
  • 9 per serving: 244 calories; 8 g fat (2 g sat, 4 g mono); 1 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 234 mg sodium.
  • Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
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