Easy Breakfast Fruit Pizza
This Breakfast Fruit Pizza is a fun way to change up your morning routine. It’s easy to make using store-bought flatbread and can be topped with a variety of seasonal fruits.
Got an extra naan flatbread on hand? There are plenty of savory ways to use one up (like this yummy ricotta flatbread with zucchini), but here’s a sweet idea: Breakfast Fruit Pizza!
This easy recipe features layers of creamy ricotta, juicy fresh berries, and toasted coconut all piled atop a chewy cinnamon-dusted flatbread.
The “pizza” looks way fancier than it is and works great for breakfast or dessert. Even better, you can pair it with our muffin tin frittatas for an impressive brunch spread!
Ingredient Notes
Lemon Curd: Mixed with the ricotta it adds a bright citrusy flavor to every bite. If you don’t have any you can substitute a little lemon juice and zest plus a few teaspoons of powdered sugar. Or skip the lemon and stir in a splash of vanilla extract and some honey.
Unsweetened Coconut: Lightly toasted it adds a fun crunchy texture to the pizza. If coconut is not your favorite, try using toasted nuts instead – chopped pistachios or almond slices would taste great.
How to Make a Sweet Flatbread Pizza
Step 1: Preheat the oven to 325°F. To make our pizza we usually turn on the toaster oven. It warms up quickly and doesn’t heat up the whole house.
If you’re using a toaster oven, select the BAKE setting and use the middle or bottom rack position.
Step 2: Toast the coconut. Spread the coconut in a single layer on a rimmed sheet pan. I like to toast some extra, it’s great for topping bowls of oatmeal or coffee Greek yogurt.
Add the coconut to the oven and bake just until it’s lightly golden brown. This will happen quickly in about 3 to 6 minutes. So make sure to set a timer and don’t walk away.
Once toasted, set the coconut aside to cool. You’ll want to leave the oven on and increase the temperature to 400°F.
Step 3: Bake the crust. Brush or spray both sides of the flatbread lightly with the oil. Then place it on a baking pan and sprinkle the top with cinnamon and salt.
Pop the pan in the oven and bake for about 7 or 8 minutes. This will crisp up the bottom and edges of the flatbread. But leave it delightfully tender and chewy in the middle.
Once it’s golden and crisped, remove the flatbread and allow it to cool completely (at least 5 minutes) before adding the toppings.
Step 4: Prep the fruit. While the flatbread toasts, rinse the berries and dry them well. Quarter the strawberries and slice any large raspberries in half.
Step 5: Assemble the pizza. Stir together the ricotta and lemon curd until smooth and spread onto the flatbread. Sprinkle over the berries, toasted coconut, and fresh mint. Then slice it into pieces and enjoy!
Can I Use Other Fruits?
Absolutely! Grab whatever fruit is in season and tastes delicious. Here are a few ideas:
- Try fresh peach slices and blackberries with thinly sliced basil.
- In the fall, use pear or apple slices with cinnamon walnuts.
- During the winter I plan to make one with persimmon, clementines, and pomegranate seeds.
Go wild and have fun changing up the fruits and other toppings. It’s your breakfast pizza and you can make it any way that you want!
More Tasty Breakfast Recipes
- Baked Breakfast Tostadas
- Cottage Cheese Sweet Potatoes
- Toaster Oven Egg Bake
- Baked Oatmeal (Without Egg)
- 15-Minute Egg Toast
Breakfast Fruit Pizza
We topped this sweet breakfast pizza with a mix of strawberries, blueberries, and raspberries. If berries aren’t in season in your area, use whatever ripe and delicious fruit is!
Ingredients
- 2 tablespoons (10 grams) Unsweetened Flaked Coconut or Coconut Chips
- 1 Naan Flatbread (Plain or Whole Grain)
- ½ teaspoon Oil or Oil Spray
- ¼ teaspoon Ground Cinnamon
- Pinch salt
- ¼ cup (55 grams) Ricotta Cheese, whole-milk or skim variety
- 2 to 3 teaspoons (20 grams) Lemon Curd
- 7 to 8 ounces Fresh Mixed Berries (we used strawberries, raspberries, and blueberries)
- Fresh Mint, optional for serving
Instructions
- Heat The Oven: Preheat oven to 325°F. If using a toaster oven, select the BAKE setting and use the middle or bottom rack position.
- Toast The Coconut: Spread the coconut in a single layer on a rimmed sheet pan. Add to the oven and cook until lightly golden, about 3 to 6 minutes. Set the pan aside to cool and increase the temperature to 400°F.
- Crisp The Flatbread: Brush or spray both sides of the flatbread lightly with the oil. Place on a baking pan and sprinkle the top with cinnamon and salt. Bake until the flatbread is golden brown and crisped on the edges, about 7 to 8 minutes. Remove the flatbread and allow it to cool completely before topping (about 5 minutes).
- Prep The Fruit: While the flatbread toasts, rinse the berries and dry them well. Quarter the strawberries and slice any large raspberries in half.
- Assembly: Stir together the ricotta and lemon curd until smooth and spread onto the cooled flatbread. Top with the berries, toasted coconut, and mint. Slice into pieces and dig in!
Notes
Ricotta Substitutes: Try Greek yogurt or whipped cream cheese. You may want to use more or less of the lemon curd depending on how tangy the yogurt is.
Lemon Curd: You can use homemade or store-bought and other flavors (lime curd would be very yummy). Prepared lemon curd can usually be found near the jams and jellies in most grocery stores - we got ours from Aldi.
If you don’t have any, stir a little lemon juice and zest plus a few teaspoons of powdered sugar into the ricotta. Or skip the lemon flavor and mix in a splash of vanilla extract and some honey.
Fruit Options: Try fresh peaches and blackberries with basil. Pear or apple slices with toasted nuts and honey. Persimmon, clementines, and pomegranate seeds in the winter.
Pretty Presentation Trick: This is totally optional but will keep everything from mushing together when you slice the pizza.
- After spreading the ricotta onto the flatbread slice it into pieces but do not separate the slices.
- Then add the berries and other toppings.
- Right before serving, gently run your knife through the previous cuts in the flatbread.
Nutrition Information:
Yield: 2 Serving Size: half of the topped pizzaAmount Per Serving: Calories: 248Total Fat: 8.5gSaturated Fat: 5gCholesterol: 16.5mgSodium: 193.4mgCarbohydrates: 35gFiber: 5.9gSugar: 14.2gProtein: 10.2g
Such a beautiful recipe, I can just imagine the taste, I would love a slice of it!! 🙂
Aww thanks Adina! Would love to share a slice with you 🙂
that looks DELICIOUS! how beautiful and festive and fun! great idea and nice execution.
glad you liked those irish scrambled eggs. if only we had time to make those every day! 🙂
Thanks Grace I’m thinking we might make it again for a light Fourth of July breakfast along with more of those Irish eggs for sure! Although, I can’t wait to try your Irish scones too…so breakfast might be bigger than I thought 🙂