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Sunday
Mar172013

The Best Fruit Pizza Ever

I love simple recipes that make me wonder "why didn't I think of this before?" Browsing through the spring issue of Z-Life Magazine, which has been showcasing some inspiring food articles, I found a quick and easy recipe for a fruit tortilla pizza. I used a whole wheat pita instead of a tortilla because it provided a sturdier base. With this version, you not only get antioxidant-rich fruits but equally potent cinnamon, nuts and peanut butter for extra nutrients and lasting satisfaction. The base is Greek yogurt instead of cream cheese, so again more protein and nutrients. It's perfect for breakfast or as a late night guiltless calorie-controlled snack. Try a little Nutella or drizzle of melted dark chocolate chips instead of the peanut butter if you need a chocolate fix. 

Best Fruit Pizza

Ingredients

1 Thomas' Sahara Whole Wheat Pita (or other small pita)

2-3 T vanilla Greek yogurt

Cinnamon

1/4 cup chopped apple

3 T fresh or frozen (defrosted) berries

Sprinkle of slivered almonds or other chopped nuts (or try sunflower, chia, or flax seeds as an alternative to nuts)

1 T peanut butter, melted

Directions

  1. Spread Greek yogurt evenly over the whole pita. Sprinkle with cinnamon.
  2. Sprinkle with chopped fruit and nuts.
  3. Using a teaspoon, drizzle peanut butter over fruit.
  4. Enjoy immediately!

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Reader Comments (3)

Yummy!!! It looks delicious and healthy. I really love pizza and you make it really easy for me. Thanks for shearing this recipe and keep on posting articles like this :)

April 23, 2013 | Unregistered CommenterHealthy Eat

Thanks - I'm so glad you like it!

April 27, 2013 | Registered CommenterFitMamaEats

The Fruit Pizza is a ice idea especially for people who likes fruits and pizza on their diet. I like your idea of replacing the tortilla with a whole wheat pita since it could make the pizza more even and it would not crack easily like a tortilla base. I love how the berries look in the picture, which looks more appetizing and yummy.

April 29, 2013 | Unregistered CommenterLynne McMillan

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