- 5 ounces Whole-wheat flour
- 1 teaspoon Baking powder
- 2 tablespoons Quark (or cottage cheese or cream cheese)
- 1 Egg
- 1 tablespoon ground Blanched hazelnuts
- 1 ¼ pints Milk (low-fat)
- ½ Vanilla bean
- 1 package Vanilla pudding powder
- 2 ½ tablespoons Honey
- ½ Mango (about 200 grams)
- ½ Melon (such as cantaloupe, about 300 grams)
- 9 ounces Strawberries
- 2 tablespoons almonds (about 40 grams)
- 2 tablespoons unsweetened Corn flakes (about 10 grams)
Sift together flour and baking powder into a bowl.
Combine quark, egg, nuts and 50 ml (approximately 1/4 cup) milk and beat with the dough hook of a hand mixer until smooth.
Place the dough on a large sheet of parchment paper. With a rolling pin, roll out the dough to a rough oval, about 1/2 cm (approximately 1/8 inch) thick.
Lift with the parchment paper onto a baking sheet and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden, about 15 minutes. Let cool on a wire rack.
Halve vanilla bean lengthwise and scrape out the seeds. Combine vanilla with the pudding mix, remaining milk and 2 tablespoons honey in a pot and cook according to package instructions.
Spread the hot pudding with a spatula on the crust and let cool.
Peel the mango and cut the flesh into slices around pit. Place the mango slices in a tall vessel and purée with an immersion blender.
Halve melon. Remove seeds and scoop out flesh with a melon baller.
Rinse and hull strawberries gently, drain well and cut into slices.
Toast almonds in a dry nonstick skillet until golden brown.
Drizzle the pizza with mango purée. Top with strawberries, toasted almonds and corn flakes. Drizzle with remaining honey and serve.