ABOUT THE RECIPE:
Pizza for breakfast? I say YES! This tortilla based, pear and apple topped "pizza" is the perfect way to serve a fruity treat to wake up any breakfast menu.
Makes 2 to 4 servings
INGREDIENTS:
- 1 whole-grain tortilla (about 10-inches in diameter, use gluten-free if needed)
- 1½ tablespoons maple syrup
- 1 medium apple, peeled, cored, and thinly sliced
- 1 medium pear, peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 2 heaping tablespoons raspberry preserves (seedless variety is best, see note)
- 1 teaspoon water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized 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 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-sized 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:
Pizza for breakfast? I say YES! This tortilla based, pear and apple topped "pizza" is the perfect way to serve a fruity treat to wake up any breakfast menu.
Makes 2 to 4 servings
INGREDIENTS:
- 1 whole-grain tortilla (about 10-inches in diameter, use gluten-free if needed)
- 1½ tablespoons maple syrup
- 1 medium apple, peeled, cored, and thinly sliced
- 1 medium pear, peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 2 heaping tablespoons raspberry preserves (seedless variety is best, see note)
- 1 teaspoon water, plus more as needed
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a medium-sized 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 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-sized 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.
Notes
