How to prepare Choco Spread Fruit Pizza recipe
Step 1: Toast the tortilla base until crisp
Dry toast 2 whole wheat tortillas on a hot tawa, thirty seconds a side, till they turn firm and lightly golden at the edges. A soft base goes soggy the moment fruit juice hits it, so don’t skip this.
Step 2: Spread Nutralite Choco Spread Crunchy Quinoa evenly
Divide 4 tbsps. Nutralite Choco Spread Crunchy Quinoa between the two toasted bases and spread edge to edge. Nutralite Choco Spread Crunchy Quinoa carries protein from superfood quinoa and real hazelnuts, and it’s the only sweet element this recipe actually needs.
Step 3: Slice the fruit thin
Slice 1 banana into thin rounds, quarter 6 strawberries, and peel and slice 1 kiwi into half-moons. Thinner slices sit flatter on the base and hold their shape better once cut.
Step 4: Arrange the fruit over the choco spread base
Layer the banana, strawberries and kiwi across both bases, alternating colours rather than grouping each fruit together. It looks better and every slice ends up with a mix of textures.
Step 5: Scatter dry fruits and drizzle honey
Sprinkle 3 tbsps. chopped almonds, cashews and raisins over the fruit. Drizzle 1 tsp. honey across both pizzas in a thin zigzag.
Step 6: Slice and serve immediately
Tear a few mint leaves over the top, cut each pizza into six wedges with a sharp knife or pizza cutter, and serve right away.
A finished Choco Spread Fruit Pizza looks like a dessert board more than a pizza, bright rounds of fruit pressed into a dark chocolate base, dry fruits catching the light between them. The base stays crisp under the fruit for a good ten minutes before sogginess sets in, so timing the slice close to serving matters. Every bite mixes the hazelnut richness of the choco spread with something cold and fresh, finished by a faint honey sweetness and crunch of nuts.