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+ servings

Fruit and Quark Pizza with Oatmeal Cookie Crust

5 from 1 vote
The kind of cold pizza you can eat for breakfast and not feel bad about! A hearty oatmeal cookie "crust", Elli Quark "sauce" and fruit toppings drizzled with honey.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 8 slices

Ingredients
  

Cookie "Crust"

  • 2 cups all-purpose flour, or whole wheat
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened to room temperature
  • ½ cup light brown sugar
  • 1 large egg
  • ½ tablespoon honey, or maple syrup
  • ½ tablespoon vanilla extract
  • Optional: raisins, almonds, dried cranberries, etc.

Quark "Sauce"

  • 6 ounces Elli Quark, any flavor (I loved using pineapple or vanilla bean)
  • Optional: 4 ounces Neufchatel cheese and 2 tablespoons powdered sugar
  • Assorted fruits, sliced, for topping
  • Honey, for drizzling

Instructions
 

Cookie "Crust"

  • In a medium bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and brown sugar on medium speed until combined and smooth.
  • Add egg, honey, and vanilla and beat until combined (it won't be smooth and that's okay).
  • Add dry ingredients and beat on low to medium speed until combined. Dough will be very thick.
  • Wrap dough in plastic wrap and place in the fridge for 30 minutes to an hour.
  • Preheat oven to 350°F.
  • Remove dough from fridge and press dough into a cast iron skillet sprayed with non-stick spray. Try to make it as even as you can and press it up the sides just slightly. This will help contain your "sauce".
  • Place skillet in the oven and bake for 18 minutes or until edges are lightly golden. The center should still be soft - that's what you want! If you cook it too long it will get tough and crumbly.
  • Cool in skillet set on wire rack for 10 minutes. Once cool to the touch, lightly run a knife or spatula around the edge of the cookie and invert the skillet to release the cookie and place on wire rack to cool completely.

Quark "Sauce"

  • For your "sauce" you have two options depending on your preference: If you'd like to keep it simple, you can just top it with the quark and leave it at that. This will result in a slightly runny texture and the fruit you place on top will sink into a bit. If presentation doesn't bother you, that's all you need to do!
    Alternatively, you can combine 6 ounces of the quark flavor of your choice, 4 ounces of Neufchatel cheese (or any kind of cream cheese) and 2 tablespoons of powdered sugar in a mixing bowl and whip until thick and creamy. Then you can spread this on top of the cookie for a sweeter, thicker and more stable base for the fruit toppings.
  • Slice the fruits of your choice and arrange them on top in whatever way your little heart desires. Slice into 8 pieces and serve. Enjoy!

Notes

Can be stored in the fridge for up to 5 days in a sealed container.

Nutrition

Calories: 359kcal | Carbohydrates: 52g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 329mg | Potassium: 139mg | Fiber: 3g | Sugar: 15g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
Course Breakfast
Cuisine American
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