Mystic Fruit Pizza

By Peggie

Ingredients

• Crust:
•  1 cup whole wheat pastry flour
•  1 tsp lemon peel
•  2 tbsp hazelnuts, finely chopped
•  3 tbsp sugar
•  2 tbsp canola oil
•  4 tbsp buttermilk
• Topping:
•  4 oz light cream cheese
•  1/2 cup fat free ricotta
•  1/4 cup sugar
•  1 tsp vanilla
•  3 kiwis, sliced
•  1 cup strawberries, sliced
•  1 nectarine peeled, sliced
• Glaze:
•  2/3 cup sugar
•  2 1/2 tbsp cornstarch
•  1 cup orange juice

Preparation

Step 1

Combine first four ingredients for crust in a mixing bowl. Add oil and buttermilk; mix with a fork until dough ball forms. Press ball smooth, then flatten to a 4 inch disc. Refrigerate in plastic wrap for at least 30 minutes.

Spray pizza pan or cookie sheet with cooking spray. Preheat over to 375. Cut two 12 inch square sheets of wax paper. On flat surface, roll dough between sheets to about 1/8 inch thickness. Peel off top sheet and invert dough on pizza pan. Remove remaining wax paper. Bake 12 minutes. Remove from oven and cool.

To make topping, mix cream cheese, ricotta, sugar and vanilla in a small mixing bowl, until smooth. Spread on cool crust and layer with fruit. Refrigerate while making glaze.

Combine all glaze ingredients in saucepan. Bring to a boil over medium heat, stirring constantly, and then cook for 1 minute. Remove from heat and cool 5 minutes. Pour over fruit and refrigerate. Serve before crust gets soggy.