Fruit Breakfast Pizza w/ Granola Crust
Preheat oven to 350 degrees.
- 2 cups of your favorite granola
1/3 cup butter - melted
2 6-ounce containers vanilla or strawberry yogurt
red food coloring
3 heaping Tablespoons shredded coconut
4 or 5 strawberries - sliced into coins
15 to 20 raspberries
15 to 20 blueberries
1 kiwi - sliced into strips
In a food processor, pulse the granola until it forms a coarse flour. Slowly stream in the butter and pulse a few more times - just until the mixture looks sticky and crumbly.
Place mixture into a 9 or 10 inch pie pan or spring-form pan. Press firmly into the bottom (not up the sides) to form an even crust.
Bake for 10 to 12 minutes until crust is golden brown and firm. Remove crust from oven and allow it to cool completely.
Dollop the yogurt into a bowl. Add 2 drops of red food coloring and stir until yogurt is a rich red - mimicking the color of pizza sauce. Spread evenly over cooled crust - allowing the edges of the crust to remain exposed - like a pizza.
Scatter shredded coconut over yogurt to mimic cheese. Place pieces of strawberry on top of the "cheese" to mimic pepperoni. Follow that with strips of kiwi to mimic bell pepper. Then finish up by scattering a handful of raspberries and blueberries to fill in spaces and make it beautiful.
Serve immediately or refrigerate for up to 4 hours. Slice into wedges to serve.
For your granola, anything will work. It'll be terrific if it includes nuts. The one thing you might want to avoid is granola with a significant amount of dried fruit. It will still taste good and form a crust, but the texture might be a slight bit chewy in places.
Once pulsed and pulverized in your food processor, the granola should yield about 1 and 1/2 cups.
By strictest definition, this pizza is actually a fruit tart.
Instead of kiwi, you could use thin strips of honeydew melon.
Perfect for kids! Looks like a pizza, but it's actually granola, yogurt and fresh fruit.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3275. Submitted 2/3/2016.