Strawberry-Kiwi Dessert Pizza

Father’s Day weekend was kicked off with a date night as Cosi Cucina’s….one of my favorite local Italian restaurants in Des Moines.

Sunday, Trey woke up bright and early to celebrate (oh wait, that’s every morning)

Happy Father’s Day Dad!

ok, I’m bored

seriously, how do you get out of this thing…

we then ventured down to Winterset to celebrate Father’s Day with J’s dad and family.

His mom made this yummy dessert that I had to share with ya’ll. It has great curb appeal and would be fabulous for a summer picnic.

Strawberry-Kiwi Dessert Pizza

from my mother-in-law’s kitchen, who clipped it from the DSM Register

For the crust:

3/4 C whole wheat pastry flour

1/2 C all purpose flours, plus some for dusting (you could probably use all whole wheat)

2 tsp baking powder

1/4 tsp salt

1/2 C low fat cottage cheese

1/3 C sugar
3 T canola oil

2 T skim milk

3/4 tsp almond extract (YUM)

For the topping:

1/3 seedless raspberry jam (maybe you can pick some up at the farmer’s market!)

2 T orange juice (my favorite is Simply Orange)

3 T coconut flakes, divided

2 kiwi fruit, peeled and thinly sliced

3 large strawberries, thinly sliced


To prepare crust, in small bowl whisk together the flour and baking powder and salt. Set aside.

In food processor, puree the cottage cheese. Add sugar, oil, milk, and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until dough clumps together. Turn out onto a lightly floured surface and using floured hands press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust with flour, wrap in plastic and refrigerator for at least 30 minutes.

Meanwhile, prepare topping. In small bowel whip jam and orange juice together. Set aside. To bake and assemble the pizza, position rack in the middle of oven. Heat the oven to 400F. Coat 12 inch pizza pan or large baking sheet or pie pan with cooking spray. On a floured surface, roll the dough into a 12 inch circle about 1/4 inch thick. Roll the dough back over the rolling pin and transfer to the prepared pan. Spread the jam mixture over the dough, leaving a 3/4inch border around edge. Bake until crust in golden and crispy, about 15-20 minutes (my mother-in-law under baked it just a tad to have a softer crust…I recommend this!) Transfer to a wire rack and cool for 15 minutes. Place the cooled crust on a clean pizza pan or large serving plate. Sprinkle evenly with half the coconut. Arrange the fruit on top and sprinkle remaining coconut. Serve immediately or wrap with plastic wrap and refrigerate up to 3 hours before serving.

Nutrition per serving (serves 8): 207 calories, 6g fat, 35g carbs, 4g protein

Until next time…

look good, feel good, do good