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Half-Baked

June 1st, 2010

Along with all the other other exciting changes going on in our lives right now – moving back to New Orleans, building our first home and a new job for Forrest – I am ready to announce the most exciting change of all. We are expecting our first child and today I am officially half-baked! I am 20 weeks pregnant and find out the sex tomorrow. It has been a very smooth journey so far and I am hoping for a similar 20 weeks on the back end of this pregnancy. Both Forrest and I are elated with the pending arrival of our future foodie and we can’t wait to meet our new little one. Stay tuned for updates on gender and in the meantime enjoy this perfectly fitting dessert that is only “half baked” just likes its maker.

Strawberry-Kiwifruit Pizza in a Cookie Crust
Adapted from Cooking Light March 2006

Pizza Ingredients

1 (18-ounce) package refrigerated sugar cookie dough
1/2 cup flaked sweetened coconut
Cooking spray
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon lemon juice
3/4 cup Pineapple Curd (Recipe Below)
8 large strawberries, sliced
3 kiwifruit, peeled and sliced

Prepare Pinapple Curd:

Curd Ingredients:

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup pineapple juice
2 tablespoons fresh lemon juice
3 large eggs
2 tablespoons unsalted butter

Curd Preparation

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs;

bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

Pizza Preparation

Preheat oven to 350°.

Place cookie dough in a large bowl; knead in coconut until well combined.

Pat dough into a 12 × 8-inch rectangle on a baking sheet coated with cooking spray.

Bake at 350° for 18 minutes or until lightly browned. Cool completely on a wire rack.

Combine cream cheese and juice in a medium bowl, and beat with a mixer at medium speed until well blended. Spread evenly over prepared crust, leaving a 1/2-inch border.