Sweet pizza with summer berries

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 331, total fat 16 G., saturated fats 9 G., proteins 7 G., carbohydrates 41 G., fiber 4 G., cholesterol 65 mg, sodium 201 mg, sugar 28 G.

This sweet berry pizza is distinguished not only by its dessert-like flavor but also by its prep time. Thanks to the unleavened dough, you won't have to spend half a day on this pizza. The finished crust is topped with a delicious cream cheese frosting made with cream cheese and yogurt, tinted with natural blackberry juice. You can add more or less juice to achieve brighter or, conversely, more subtle hues. A berry trio of fresh raspberries, blackberries, and blueberries, along with coconut flakes, will make a wonderful garnish for your pizza. The result is a dessert just as good as a holiday cake, but much easier and quicker to prepare.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pizza dough

1 cup white whole wheat flour + extra for working with
1/4 tsp baking powder
1/8 tsp fine salt
3/4 cup sugar
7 tablespoons of butter
2 tsp lemon zest
1 tsp vanilla extract
1 large egg

Cream

220 g low-calorie cream cheese, room temperature
3/4 cup nonfat Greek yogurt
2 tablespoons of honey
10 blackberries

Topping

1/3 cup blueberries
20 raspberries
10 blackberries
3 tablespoons unsweetened coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, baking powder, sugar, butter, lemon, vanilla extract, eggs, curd cheese, yogurt, honey, blackberry, blueberry, raspberry, coconut flakes

Cooking the dish according to the recipe:

Pizza dough:

In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer fitted with the paddle attachment, beat the sugar and butter at medium-low speed until light and creamy. Stir in the zest, vanilla, and egg. Increase the speed to medium and add the flour mixture in 2 additions, scraping down the sides of the bowl as needed. Knead until the dough is smooth.

Divide the dough in half and form each half into a disk. Wrap each half individually in plastic wrap and freeze for 45 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper and dust it with flour. Roll out one of the dough discs into a circle approximately 0.5 cm thick and approximately 17 cm in diameter. Place a plate or an upside-down bowl of the same size on top of the dough and trim off any excess dough to create a smooth edge. Transfer to a lightly floured work surface.
Dust the baking sheet with flour again and repeat with the second disk. Shake the baking sheet and place 2 dough circles on it. Bake until golden brown around the edges, about 15 minutes. Cool completely on the baking sheet.
Meanwhile, prepare the cream:

Using a mixer fitted with the paddle attachment, beat the cream cheese, yogurt, and honey on medium speed until thick and smooth. In a small bowl, mash the blackberries. Press them through a fine-mesh sieve; you should have about 2 tablespoons of juice (see Note). Add the juice to the cream cheese mixture and beat until the frosting is completely purple with no white streaks. Spread the frosting over 2 cooled pizza crusts. Refrigerate until ready to serve.
Garnish each pizza with blueberries, raspberries, and blackberries. Sprinkle with coconut. Cut each pizza into 4 pieces.

Note
For a brighter color of the cream, you can add more blackberry juice.