Roasted Pineapple-Pistachio Fruit Pizza

Let’s put our collective foot down already—when it comes to fruit pizzas, it doesn’t always need to be a sugar-cookie crust with glazed fruit on top. There are so many different, yummy ways to have dessert in pizza form. This roasted pineapple fruit pizza with a pistachio-shortbread crust is just one delicious example.

Something about caramelized pineapple pieces on a bed of cream cheese frosting, whipped cream and a buttery cookie crust just works. So the next time you need fruit pizza in your life – whether for a wedding or baby shower, a party, or just because you have a random craving for it – give this version a try. You’ll love it! To start, make the shortbread crust.

To start, preheat your oven to 400°F. Then combine Betty Crocker’s yummy shortbread cookie mix with finely-chopped roasted pistachios in a bowl and press it onto a greased pizza pan into a 1/3-inch thick circle. Poke the top a few times with a fork, then bake for about 10 minutes or until the crust is just set and lightly brown on the edges. Cool completely.

While your crust cools, increase the oven temperature to 425°F, line a baking sheet with cooking parchment paper and start to make the roasted pineapple. Peel, core and chop a whole pineapple and toss it in a mixture of orange juice, brown sugar and honey. Let it marinate for about 10 minutes.

Transfer the pineapple pieces to the parchment paper-lined baking sheet. Brush the tops with extra marinade and roast until both sides are golden brown, tossing halfway through baking. Set aside to cool.

When the crust is completely cooled, make the cream topping. Whip heavy cream to soft peaks, then fold in the Betty Crocker™ Rich & Creamy cream cheese frosting.

Spread the cream topping over the crust, then top with the cooled roasted pineapple, chopped fresh mint and a drizzle of honey.

Isn’t it beautiful? Be sure to serve it immediately for best results. Goodbye, run-of-the-mill fruit pizzas, and hello deliciousness.