I currently have the world’s worst sunburn.
Okay, that might be a little dramatic — I do tend to exaggerate — but my forehead, chest and shoulders are bright red today. I went for a walk yesterday without sunscreen (definitely not my smartest move) and now I’m paying for it. I could probably be cast as an extra on True Blood.
This has nothing to do with the fruit pizzas I’m excited to share, but I had to get it off my chest — literally. Someone hand me some aloe, please, or I will keep complaining for the next few days.
So. I like pizza. I like fruit. You probably do too. And I love tiny, cute bites — they feel guilt-free, since you can eat more without thinking about it. Case in point: last night we demolished a box of Trader Joe’s vanilla bon bons in under two minutes. No regrets.
I really need this pizza today. See all the extra e’s? That’s emphasis. I’m begging you to make these for me — or better yet, come over and we’ll eat them together. I will compensate with generous aloe vera rubs. Fair trade.
I adapted this idea from my classic fruit pizza, which is a delightful sugar bomb, but these are even better to me. They’re smaller, prettier, and feel more indulgent-per-bite while being a bit lighter overall. Plus, the crust is whole wheat — so you get a biscuit-like treat that’s slightly healthier. Win.
Personal Pan Fruit Pizzas with Whole Wheat Cinnamon-Sugared Crust
Crust adapted from a no-yeast pizza dough recipe. Makes 4 pizzas.
Ingredients:
- 1 1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup milk
- 2 tablespoons olive oil
- 3/4 cup whipped cream cheese
- 1 tablespoon brown sugar (for the cream cheese)
- Assorted fruit: blueberries, raspberries, strawberries, peaches, kiwi, bananas, etc.
- 2 tablespoons sugar + 2 teaspoons cinnamon for the cinnamon-sugar coating
Directions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the flour, baking powder, 3 tablespoons brown sugar, salt and 1/4 teaspoon cinnamon. Make a well in the center and add the olive oil and milk. Stir with a spoon until a dough ball forms, then use your hands to bring it together and shape it into a smooth ball.
3. Divide the dough into 4 equal portions (I weighed mine at about 2.5 ounces each). Flatten each portion with a rolling pin or your hands into a small circle about 3.5–4 inches in diameter.
4. Mix the 2 tablespoons sugar with 2 teaspoons cinnamon and rub it onto both sides of each dough round. Place them on a baking sheet and bake for 10 minutes. Remove and let cool completely.
5. While the crusts cool, beat the whipped cream cheese with 1 tablespoon brown sugar until smooth and creamy. Chop your fruit into bite-sized pieces.
6. Once the crusts are completely cool, spread a few tablespoons of the sweetened cream cheese on each and top with your chosen fruit. These are perfect for a dessert pizza bar where everyone can assemble their own.
Notes:
- The crust has a biscuit-like texture rather than a chewy pizza crust.
- You can make these ahead of time, but the crust will soften in the fridge. They still taste great the next day.
Ouch.