ABOUT THE RECIPE:
Pear and Apple Breakfast Pizza is the perfect fruit-full dish to wake up any breakfast menu.
Makes 2 to 4 servings
INGREDIENTS:
1 (8- to 10-inch) whole-grain tortilla (gluten free is fine)
1 ½ tablespoons maple syrup
1 large apple, peeled, cored, and thinly sliced
1 large pear, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
2 heaping tablespoons raspberry preserves (see note)
1 teaspoon filtered or spring water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium, rimmed baking sheet or pizza pan with unbleached parchment paper.
Put the tortilla on a large dinner plate. Put half of the maple syrup in a small prep bowl. Coat both sides of the tortilla with a thin, even layer of the maple syrup, using a pastry brush.
Put the apple slices, pear slices, remaining half of the maple syrup and cinnamon in a medium mixing bowl and stir until evenly coated. Arrange the apples and pears on the top of the tortilla, slightly overlapping the slices in a spiral pattern to cover the entire tortilla. Transfer the tortilla to the lined baking sheet. Bake for 30 minutes, or until the fruit is soft and the edges of the tortilla are crisp and golden. Put the baking sheet on a wire rack.
Meanwhile, put the raspberry preserves and water in a small mixing bowl and whisk together to combine. Add a bit more water if the preserves seem too thick to spread over the pizza. Spread the preserve mixture evenly over top of the pizza while it is still hot, using a pastry brush or small spoon. Let the pizza cool 15 to 20 minutes. Transfer the pizza to a cutting board and cut it into four slices using a serrated bread knife or pizza cutter. Serve warm.
Chef’s Note: You may use your favorite variety of preserves (such as; apricot, strawberry or blueberry) in this recipe in place of the raspberry preserves if you prefer.
Ingredients
Directions
ABOUT THE RECIPE:
Pear and Apple Breakfast Pizza is the perfect fruit-full dish to wake up any breakfast menu.
Makes 2 to 4 servings
INGREDIENTS:
1 (8- to 10-inch) whole-grain tortilla (gluten free is fine)
1 ½ tablespoons maple syrup
1 large apple, peeled, cored, and thinly sliced
1 large pear, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
2 heaping tablespoons raspberry preserves (see note)
1 teaspoon filtered or spring water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium, rimmed baking sheet or pizza pan with unbleached parchment paper.
Put the tortilla on a large dinner plate. Put half of the maple syrup in a small prep bowl. Coat both sides of the tortilla with a thin, even layer of the maple syrup, using a pastry brush.
Put the apple slices, pear slices, remaining half of the maple syrup and cinnamon in a medium mixing bowl and stir until evenly coated. Arrange the apples and pears on the top of the tortilla, slightly overlapping the slices in a spiral pattern to cover the entire tortilla. Transfer the tortilla to the lined baking sheet. Bake for 30 minutes, or until the fruit is soft and the edges of the tortilla are crisp and golden. Put the baking sheet on a wire rack.
Meanwhile, put the raspberry preserves and water in a small mixing bowl and whisk together to combine. Add a bit more water if the preserves seem too thick to spread over the pizza. Spread the preserve mixture evenly over top of the pizza while it is still hot, using a pastry brush or small spoon. Let the pizza cool 15 to 20 minutes. Transfer the pizza to a cutting board and cut it into four slices using a serrated bread knife or pizza cutter. Serve warm.
Chef’s Note: You may use your favorite variety of preserves (such as; apricot, strawberry or blueberry) in this recipe in place of the raspberry preserves if you prefer.
