This classic fruit pizza recipe starts with a giant oatmeal cookie that’s topped with a cream cheese-yogurt sauce plus berry and kiwi slices for a fun, colorful dessert pizza. The crowd-pleasing lightened-up dessert will be the first to go at your next potluck or barbecue.
Oatmeal Cookie Fruit Pizza Recipe
This classic fruit pizza recipe starts with a giant oatmeal cookie that's topped with a cream cheese-yogurt sauce plus berry and kiwi slices for a fun, colorful dessert pizza. The crowd-pleasing lightened-up dessert will be the first to go at your next potluck or barbecue.
Ingredients
Crust
- 1 ½ cups old-fashioned rolled oats
- 1 cup white whole-wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup packed light brown sugar
- ⅓ cup canola oil
- ½ teaspoon vanilla extract
Topping
- 8 ounces reduced-fat cream cheese at room temperature
- ½ cup low-fat plain Greek yogurt
- 3 tablespoons sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup sliced strawberries
- 1 kiwi peeled, halved and sliced
- ¼ cup blueberries
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- To prepare crust: Combine oats, flour, cinnamon, baking soda, baking powder and salt in a medium bowl. Combine egg, brown sugar, oil and 1/2 teaspoon vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and stir to combine. (The mixture will be dry.) Turn the dough out onto the prepared baking sheet and press into a 10-inch circle.
- Bake the crust until golden around the edges, about 20 minutes. Let cool on the baking sheet to room temperature.
- To prepare topping: Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth. Spread the mixture evenly over the cooled crust. Decoratively top with strawberries, kiwi and blueberries.
Notes
To make ahead: Prepare cookie crust (Steps 1-3) and store airtight for up to 2 days.
Equipment: Parchment paper
