- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Tropical Pizza Pie
I've always thought of pizza as a flat pie. Why not dress it up with some healthy toppings? If you want the eating qualities of a regular pizza, use a pizza crust instead of the piecrust. Either way, the tropical toppings make it a dessert treat.
- 1/4 Groovy Coconut®
- 1/2 Caribbean Red® papaya or 2 Solo papayas
- 1/4 cup sugar
- 2 medium-to-large Florida starfruit, larger than the palm of your hand
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- non-fat cooking spray
- 1 refrigerated piecrust or pizza crust
- Open a Groovy Coconut and extract the white flesh. See a suggested way for doing this. Take 1/4 of the white flesh and grate. Set aside. Cover the remaining coconut with plastic and save in the refrigerator for another recipe.
- Preheat the oven to 450° F.
- Peel the Caribbean Red papaya or Solo papayas, discard the seeds and cut into large pieces. See a suggested way for doing this. Put pieces and 1/4 cup sugar into a food processor and pulse until smooth. Set aside.
- Slice the starfruit into 1/8-inch star-shaped pieces. See a suggested way for doing this.
- In a medium bowl, stir together the sugar and cornstarch. Add the starfruit and toss gently to coat. Set aside.
- Lay aluminum foil over a large cookie sheet or pizza pan. Spray the foil with cooking spray.
- Roll out the piecrust dough onto the foil. Crimp edges slightly to prevent overflow of the fruit filling.
- Using a ladle, scoop the pureed papaya onto the crust in a circular motion (as a pizza chef would).
- Add the starfruit slices as a chef would place pepperoni on a pizza.
- Sprinkle the grated coconut on top.
- Bake for
- Pie crust - 25 to 30 minutes, until the crust is golden brown. Serve warm.
- Pizza crust - as noted on box, until the crust is golden brown. Serve warm.