Middle of summer equals berry season equals a very happy person right here. Are you in need of a last minute, easy recipe for that 4th of July picnic tomorrow? I’ve got it for you, and it includes the words chocolate, pizza, and healthy. How is such a thing possible??
Any summer gathering could benefit from this light but indulgent fruit pizza. It doesn’t take long to make and, even better, there is NO cooking necessary! It uses a chocolatey, nutty crust as the base for the “pizza.” The base is similar to what I use for my raw brownie bites. So it’s nutty and crunchy, not like a pie or pizza crust. There is no baking involved, no standing over a stove, and the main ingredients can be prepared ahead of time. Perhaps tonight–so it’s ready for you to throw together right before that barbecue potluck tomorrow. Queen of procrastination right here.
Thanks to the wonderful fruit, this pizza also screams 4th of July. Strawberries, raspberries, and blueberries can be loaded onto the top of the pizza. Really pile the berries on – even more than are in the photos. They are the best part, and in retrospect I would’ve added more berries. Those are the red and blue, but of course you need white to complete the patriotic theme.
The cream layer is made of half cream cheese and half Greek yogurt, with a bit of honey. I couldn’t stop licking the spoon it was so delicious. The crust and the cream can both be prepared ahead, and then stored separately in the refrigerator until you are ready to assemble.
I couldn’t help topping the pizza with a simple chocolate drizzle and fresh mint. If you want to make it a bit fancier you can do the same. Here are easy instructions for how to chiffonade, or thinly slice, mint.
For the drizzle, melt the chocolate with just a little shortening to make it runny. Use a spoon and hold it high over the fruit pizza to get that thin drizzle, going quickly back and forth. (It might get a bit messy so I usually cover the counter with wax paper for easy cleanup.) Keep it cold until you are ready to serve. And don’t let your cat eat it, save it for right before the sparklers and fireworks.
- 1 ¾ cups walnuts
- ¼ tsp salt
- 1 cut pitted Medjool dates
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 2 tbsp water
- 4 oz. Lite cream cheese
- 4 oz. Greek yogurt
- ½ tsp vanilla extract
- 2 tbsp honey
- Strawberries, sliced
- 1.5 oz. dark chocolate
- 1 tsp shortening
- 7-8 fresh mint leaves, chiffonade
- Line an 8-inch round cake pan or pie plate with wax paper. Place the walnuts and salt in a food processor and pulse until the walnuts are completely ground. Add the dates, vanilla, and cocoa powder and blend until everything is thoroughly combined and the dates are broken down. Drizzle in the water to make the mixture stick together if necessary.
- Press the crust into the prepared cake pan, making an even, flat layer. Place in the freezer for 30 minutes to harden.
- Meanwhile, make the cream. In a mixing bowl beat together all of the cream ingredients. Adjust sweetness to taste. Place in the refrigerator until you are ready to assemble.
- To assemble the fruit pizza, remove the crust from the cake pan and place on a serving plate. Spread the cream over the crust in an even layer (there may be some left over). Top with a heaping pile of strawberries, blueberries, and raspberries.
- To make a chocolate drizzle, melt the chocolate and shortening in a glass bowl in the microwave until runny. Use a spoon to drizzle over the top of the pizza. Finish with the mint leaves and serve cold.
- The crust and cream can be assembled ahead of time, and kept (separately) in the refrigerator until ready to assemble.