Fruit Cookie Pizza Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
• Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
• In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
• Arrange desired fruit on top of filling, and chill.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

Steps:

• Lightly spray jelly roll pan with cooking spray.
• Press cookie dough in pan evenly, I use a small rolling pin.
• Bake as directed on package, or until golden brown and set aside to cool completely.
• In a mixer beat cream cheese until smooth (if you do not beat first it will be lumpy), add sugar and mix well, add vanilla and pineapple juice.
• Spread cream cheese mix evenly over cooled cookie crust.
• Garnish with fruit to your taste and serve. I usually make the cookie crust the night before and finish it the next day so it cools while I sleep!

Steps:

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 12-15 minutes or until very lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top. , For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
• In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
• Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
• Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
• Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

Steps:

• Preheat oven to 350 degrees F.
• To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl.
• Add the egg white and combine. Mix in the applesauce and vanilla.
• Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine.
• Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
• To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
• Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.

Steps:

• For the sugar cookie crust: Preheat the oven to 350 degrees F.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border.
• Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.)
• For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).
• To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
• Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
• Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
• Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
• Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

Steps:

• Preheat oven to 350°F.
• Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely.
• Mix together cream cheese and your choice of extract. Spread cream cheese mixture over cooled cookie dough crust.
• Arrange fruit in circles around center.
• Warm marmalade slightly in the microwave and brush over fruit.
• Serve immediately.

Steps:

• Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.
• Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.
• Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain border. (Crust with filling can be made 45 minutes ahead. Let stand at room temperature.) Top with fruit as desired; drizzle with warm caramel sauce and serve.

Steps:

• Top cookie with remaining ingredients.

Steps:

• Preheat the oven to 325˚F (170˚C). Grease a baking sheet with cooking spray.
• Add the cashews to a food processor and pulse until finely ground.
• Add the oat flour, salt, maple syrup, milk, and vanilla to the food processor and blend until fully combined and the crust becomes very sticky and clumps together.
• Transfer the crust to the prepared baking sheet and use your hands to form it into the shape of a pizza, about ¼-inch (6 mm) thick.
• Bake for 10-15 minutes, or until the edges of the crust are just starting to turn golden brown.
• Let the crust cool completely, then chill in the refrigerator for 30 minutes.
• In a medium bowl, combine the Greek yogurt, maple syrup, and vanilla.
• Top the crust with the Greek yogurt mixture and spread evenly with a rubber spatula.
• Top with sliced fruit and sprinkle with lemon zest, if using.
• Slice with a knife or pizza cutter, then serve.
• Enjoy!

Steps:

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Steps:

• Preheat oven to 350*F.
• Spray 12 inch pizza pan with cooking spray.
• Place crust on pan and bake for 8-10 minutes.
• In a bowl, blend cream cheese, sugar, and vanilla. Spread mixture over crust.
• Arrange bananaslices in a layer over cream cheese mixture.
• Arrange remaining fruit slices in circles over bananas, varying colors and shapes.
• Sprinkle with raisins and nuts.
• Cut into 10 wedges.

Steps:

• In a medium bowl, mix together the cream cheese, sugar, and vanilla until smooth.
• Ice the cookies with the cream cheese frosting
• Top with the fruit.
• Enjoy!

Steps:

• Preheat oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.
• Remove crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
• Serve immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.

Steps:

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.