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Breakfast Fruit Pizza

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"It's no secret that Carrian loves granola and fresh fruit, and Cade could eat pizza every day and never get sick of it, so clearly we were meant to make a breakfast pizza. Our kids love making designs with the fruit. Use any fruit you like and feel free to try different flavors of cream cheese and yogurt as well. Depending on the size of your crust, use more or less fruit."

List of Ingredients

◦� 1 batch Strawberry-Almond Granola, prepared without the egg white and Craisins
◦� 1 (8-ounce) carton whipped mixed berry cream cheese
◦� 1 (5.3-ounce) carton vanilla Greek yogurt
◦� � teaspoon lemon zest
◦� 1 tablespoon lemon juice
◦� 1 mango, peeled and sliced
◦� 1 pint strawberries, washed and sliced
◦� 1 pint blackberries, washed and sliced
◦� 1 � cups grapes, sliced
◦� 1 pint raspberries



Recipe

Preheat oven to 325 degrees F and line a pizza stone or baking sheet with parchment paper.

Prepare Strawberry-Almond Granola as instructed without the egg white and strawberry Craisins. Press the granola onto prepared pan in a thick circle. Bake 35 to 45 minutes and remove to cool.

Meanwhile, in a large bowl, stir together the cream cheese, yogurt, lemon zest, and juice.

Once the crust is cool, spread cream cheese layer over the bottom of the pizza, leaving the edges bare.

Arrange the fruit over the top of the cream cheese mixture, cut pizza into slices, and serve. You can also wrap pizza loosely with plastic wrap and store up to 6 hours in the refrigerator before serving.

Serves 4 to 6



❧ Tip:
To keep your cream cheese smooth, bring to room temperature before mixing.