POM Fruit Pizza With Pistachio Cream

Pistachio Cream:

Prepare fresh pomegranate arils, if necessary.* Combine the pistachio cream ingredients in a food processor and puree until smooth.

Fruit Pizza:

Preheat oven to 400°F. Toss the sliced stone fruit in a bowl with lemon juice and sugar. Lay the puff pastry on a sheet pan coated with nonstick cooking spray. Spread a thin layer of the pistachio cream on the puff pastry, leaving a 1/4-inch border. Top with the sliced stone fruit and bake for 20 minutes. Check and then bake for an additional 10 to 15 minutes, if needed. Cut into wedges resembling a pizza and sprinkle with fresh arils.

Can be enjoyed warm or room temperature. Goes well with a scoop of vanilla ice cream.

*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)