Red, White and Blue Fruit Breakfast Pizza (25 servings)

16 oz. plain or vanilla yogurt

1 lb cream cheese

5 teaspoons Vanilla extract

¼ cup Honey

⅔ cups Canola oil

1 ½ cups brown sugar

1 ⅛ cups applesauce, unsweetened
⅓ cup (or 2 medium eggs) Frozen whole eggs, thawed

2 ⅔ cups Whole-wheat flour

1 Tbsp baking powder

1 tsp cinnamon

1 cup Oats, rolled, dry

2 lbs. Fresh strawberries, sliced

1 lbs. bananas, sliced

1 lb. Fresh blueberries

Pour yogurt, cream cheese, 2 tsp vanilla extract, and honey in a mixer (batch as needed). Set remaining vanilla extract aside for later. Using a paddle attachment, mix on medium speed until smooth. DO NOT OVERMIX. Mix for 4–5 minutes. Set aside.

Combine oil and sugar in a mixer (batch as needed). Using a paddle attachment, mix on medium speed until mixture has a crumbled consistency. DO NOT OVERMIX.

Add applesauce, eggs, and remaining vanilla extract. Mix on medium speed until smooth, 4–5 minutes. DO NOT OVERMIX.

Slowly add flour, baking powder, and cinnamon. Mix on medium speed until smooth, 4–5 minutes. DO NOT OVERMIX.

Fold in rolled oats.

Press dough into a sheet pan (18′′ x 13′′ x 1′′) lightly coated with pan-release spray. 

Bake: Conventional oven: 350 °F for 25–30 minutes. Convection oven: 325 °F for 20–25 minutes.

Remove pizza crust from oven. Allow to rest 45 minutes to 1 hour at room temperature before adding yogurt mixture.

Spread yogurt mixture over each pan.

Arrange strawberries, bananas, and blueberries in any decorative pattern of choice by shingling fruit.

Portion: Cut pan into 5 x 5 (25 pieces per pan). Serve 1 piece (about 3¹⁄2′′ x 2¹⁄2′′).