Roasted Pineapple-Pistachio Fruit Pizza

 1 Ratings
  • Prep Time 40 min
  • Total Time 2 hr 0 min
  • Servings 8

Delicious shortbread cookie crust topped with cream cheese frosting, roasted pineapple and pistachios will be your new favorite way to make fruit pizza.

Stephanie Wise Recipe by Stephanie Wise
March 31, 2015


pouch (1 lb 1.5 oz) Betty Crocker™ shortbread cookie mix
cup unsalted butter, softened
cup finely chopped roasted shelled pistachios
Juice from 2 oranges (about 1/2 cup)
cup packed light brown sugar
tablespoons honey
large pineapple
cup heavy whipping cream
cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
tablespoons chopped fresh mint
Additional honey


  • 1 Heat oven to 400°F (375°F for dark or nonstick pan). Lightly spray pizza pan with cooking spray.
  • 2 In large bowl or bowl of stand mixer, stir together cookie mix, butter and pistachios until a soft dough forms. Press dough into a 1/3-inch-thick round on pizza pan. Poke several times with fork tines.
  • 3 Bake 10 minutes or until crust is set and edge is light golden brown. Remove pan from oven to cooling rack. Cool completely.
  • 4 Meanwhile, increase oven temperature to 425°F. Line cookie sheet with cooking parchment paper.
  • 5 In medium bowl, beat orange juice, brown sugar and 3 tablespoons honey with whisk until smooth.
  • 6 Peel and core pineapple; cut into 1-inch chunks. Toss in orange juice mixture; let stand 10 minutes.
  • 7 Use slotted spoon to transfer pineapple chunks to cookie sheet. Brush with reserved orange juice mixture.
  • 8 Bake 20 to 25 minutes, tossing once halfway through baking, until pineapple is roasted and golden brown. Remove cookie sheet from oven to cooling rack. Cool pineapple completely, about 45 minutes.
  • 9 When shortbread crust is completely cool, in large bowl, beat cream with electric mixer on high speed until soft peaks form. Fold in frosting. Spread cream topping over cooled crust.
  • 10 Top pizza with cooled roasted pineapple and chopped mint; drizzle with honey.

Expert Tips

This dessert pizza is best served immediately. If you want to make it ahead of time, leave the crust on the pizza pan; cover and refrigerate. Top with cream topping, pineapple, mint and honey just before serving.

Use a fresh, ripe pineapple for roasting. A ripe pineapple will be heavy, have bright green leaves and smell fresh unpeeled.

Nutrition Information

No nutrition information available for this recipe.
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