Roasted Pineapple-Pistachio Fruit Pizza

By Coppermouse

Delicious shortbread cookie crust topped with cream cheese frosting, roasted pineapple and pistachios will be your new favorite way to make fruit pizza

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ shortbread cookie mix
• 1 cup unsalted butter, softened
• 1/2 cup finely chopped roasted shelled pistachios
• Juice from 2 oranges (about 1/2 cup)
• 1/3 cup packed light brown sugar
• 3 tablespoons honey
• 1 large pineapple
• 1 cup heavy whipping cream
• 1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
• 3 tablespoons chopped fresh mint
• Additional honey
• .

Preparation

Step 1

Heat oven to 400°F (375°F for dark or nonstick pan). Lightly spray pizza pan with cooking spray.

2. In large bowl or bowl of stand mixer, stir together cookie mix, butter and pistachios until a soft dough forms. Press dough into a 1/3-inch-thick round on pizza pan. Poke several times with fork tines
.
3. Bake 10 minutes or until crust is set and edge is light golden brown. Remove pan from oven to cooling rack. Cool completely.

4. Meanwhile, increase oven temperature to 425°F. Line cookie sheet with cooking parchment paper.

5. In medium bowl, beat orange juice, brown sugar and 3 tablespoons honey with whisk until smooth.

6. Peel and core pineapple; cut into 1-inch chunks. Toss in orange juice mixture; let stand 10 minutes.

7. Use slotted spoon to transfer pineapple chunks to cookie sheet. Brush with reserved orange juice mixture.

8. Bake 20 to 25 minutes, tossing once halfway through baking, until pineapple is roasted and golden brown. Remove cookie sheet from oven to cooling rack. Cool pineapple completely, about 45 minutes.

9. When shortbread crust is completely cool, in large bowl, beat cream with electric mixer on high speed until soft peaks form. Fold in frosting. Spread cream topping over cooled crust.

10. Top pizza with cooled roasted pineapple and chopped mint; drizzle with honey