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Eat Well Wednesday: Creamy Fruit Pizza

Creamy Fruit PizzaIn Wisconsin, where milk is our official state beverage and squeaky cheese is considered a good thing, we definitely enjoy our dairy products year round! But June, which is National Dairy Month, is an extra special time to celebrate dairy and the health benefits that come with it. The nine essential nutrients found in dairy products, like milk, may help with weight management and reduce your risk for diseases including high blood pressure, osteoporosis, and certain cancers. Remember to enjoy low-fat or nonfat products that get high NuVal scores for the best nutrition! Kick off your summer by stopping by your local Festival Foods for Dairy Fest this week and stocking up on all the ingredients you’ll need to make this Creamy Fruit Pizza!  Freshly baked pizza dough is topped with a slightly sweet mixture of cream cheese and cottage cheese and then studded with fresh seasonal fruits. Summer never tasted so delicious!

Creamy Fruit Pizza


1 container Fresh Wheat Pizza Dough (from our Bakery)

2 Tbsp. Festival Skim Milk

2 Tbsp. sugar

3 oz. Dutch Farms® 1/3 less fat cream cheese

½ cup Kemps® fat free cottage cheese

¼ cup powdered sugar

1 tsp. lemon juice

1 tsp. vanilla extract

3 cups assorted fruits (bananas, strawverries, blueberries, kiwi fruit, pineapple, etc.)


  1. To prepare pizza dough, remove it from the refrigerator 45 minutes prior to use and allow it to rise at room temperature until dough fills the container.
  2. Preheat oven to 400°F. Lightly coat 2 large baking sheets with nonstick spray. Roll pizza dough out on a work surface into a large rectangle and cut into 6-8 squares. Place half of the squares on each of the baking sheets and fold the sides up 1/4 inch. Brush the surface of each crust with milk and sprinkle with some of the sugar. Bake until lightly golden and puffed, about 15 minutes. Let cool at room temperature completely before assembling the pizzas.
  3. In a food processor, whip the cream cheese, cottage cheese, 1/4 cup powdered sugar, lemon juice, and vanilla together until smooth. Divide cream cheese mixture evenly among the crusts, then spread to coat, leaving a 1/2-inch margin around the edges of the crust. Arrange the fruit over the cream cheese mixture and dust with additional powdered sugar before serving, if desired.

Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.

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