There’s nothing I enjoy better than dinner with friends on a Friday evening. Or a Wednesday. Or a Monday afternoon. Whatever. I enjoy getting together with friends. That’s all. And, after we have a steak or some lasagna, I really, really enjoy a little casual conversation and a delicate slice of Dessert Gluten-Free & Vegan Fruit Pizza with VOVETI Prosecco. So, after a burger this weekend, guess what I made? Oh, yes, a beautiful pie and a glass of delicious.
There’s nothing like the sweet tones of cookie, bright notes of strawberry and a little sip of prosecco to make the evening just feel–I don’t know…chill. Like this weekend, when an old friend swung through town and we had a little impromptu burger. But, even though it was a regular dinner-type-meal, nothing special, the fruit pizza…well, let’s just say we finished our bottle of prosecco and there wasn’t any fruit pizza left over.
Like I said, I love a great after-dinner slice with friends. LOL!
What really makes it, though is that high quality, lovely craft prosecco. Cracking-open a bottle just ups the enjoyment for me, making a great excuse to just sit around the table and prolong our evening (I hate for our fun with friends to end early). This last weekend is a great example. You know, my friend was looking like things might be kind of awkward–that moment when winding-down is happening too early for everyone. But I popped the top on our prosecco…
You know, VOVETI only produces 15, 000 cases annually, so this chic, modern Italian prosecco is a real treat. And, it embodies affordable luxury and classic style, while still working for a great after-dinner finisher when you’ve had a simple burger with friends.
Dessert Gluten-Free & Vegan Fruit Pizza and Prosecco
- Cookie Crust
- 3/4 cup coconut oil softened
- 1 1/2 cups granulated sugar
- 3 tblspn aquafaba
- 1 tspn vanilla extract clear
- 2 3/4 cup gluten-free baking flour
- 1 tspn baking powder
- 1/4 tspn salt
- 2 tblspn coconut milk
- 2 cups powdered sugar
- Fruit Topping
- 12 strawberries
- 2 blood oranges
- 12 blackberries
- 12 raspberries
- 20 blueberries
Mix ingredients for the cookie crust together and blend well.
Refrigerate dough for an hour (or more).
Preheat oven to 350 degrees.
Oil a spring-form pan, then place the cookie crust dough in the bottom, forming it into a lightly upturned pizza crust.
Place in the oven and bake for 20-25 minutes or until the crust is just browning.
Remove and allow to cool for 10 minutes.
Remove from pan and place on your serving dish.
Mix together the ingredients for the sauce.
Spoon the majority of the sauce onto the cookie crust and spread it out.
Slice your strawberries and line the outside.
And keep going, filling-in all the spaces all around the crust.
Pop open a bottle of VOVETI Prosecco and enjoy!
So, what do you think? Gonna try a little after-dinner treat with some VOVETI Porsecco this week? Let me know how your gluten-free & vegan fruit pizza turns out by hitting me up with a comment below or over on Facebook!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.