For dessert pizzas this
one is a winner with its yummy toppings of pineapple tidbits,
macadamia nuts, sweetened coconut and grated chocolate over a
smooth mascarpone and cream cheese 'sauce'.
Piña
Colada Pizza
- 1 pre-baked (12-inch)
pizza crust
1/2 cup macadamia nuts, chopped
2/3 cup flaked sweetened coconut - divided use
1 large egg
1/3 cup (3 ounces) Wisconsin cream cheese, softened
1/3 cup (3 ounces) Wisconsin mascarpone cheese
1/2 cup pineapple tidbits, drained
1 ounce chocolate, grated or sprinkles
- Place macadamia nuts and
half the coconut on a baking pan. Bake at 450°F (230°C)
until lightly toasted; cool.
- Beat together egg, remaining
flaked coconut, cream cheese and mascarpone.
- Spread cheese mixture
over crust. Arrange pineapple over top. Sprinkle toasted coconut
and toasted macadamia nuts over top.
- Bake at 450°F (230°C)
for 10 to 12 minutes or until crust and top of pizza are lightly
browned. After baking, top with shaved chocolate or chocolate
sprinkles.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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