FRUIT PIZZA EVEN BETTER
Almond extract makes all the difference in this updated version of the traditional fruit pizza. Kiwi makes the topping completely fresh and adds beautiful color. Use low-fat cream cheese for a slightly lighter version. Any clear juice (apple, pear, peach, etc.) may be substituted for the pineapple.
Provided by Kim Harper
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h15m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 33 g, Cholesterol 45.9 mg, Fat 16.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 10.4 g, Sodium 124.4 mg, Sugar 18.1 g
FRUITED CHEESE PIZZA
I know I got this recipe from either Gourmet or Bon Appetit maybe 15-20 years or so ago. It has become a summer fixture in my home. Always impressive and delicious. The fruit in the ingredients list is what the recipe listed, but I have happily subbed all kinds of fresh (and tinned) fruit over the years.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- For crust: Sprinkle yeast and pinch of sugar into milk in small bowl; stir to dissolve.
- Let stand until foamy and proofed, about 10 minutes.
- Butter large bowl.
- Combine 2 ½ cups flour, ¼ cup sugar and salt in another large bowl.
- Make well in center.
- Add yeast mixture, butter and eggs to well and blend until smooth.
- Gradually draw flour from inner edge of well into center until all flour is incorporated.
- Turn out onto work surface, which you have floured with some of the remaining ½ cup flour.
- Knead in whatever flour is left, then continue kneading until dough is smooth and elastic, about 10 minutes.
- Add dough to prepared bowl, turning to coat surface of dough with butter.
- Let rise in warm, draft-free area until doubled in volume, about 1 ¾ hours.
- Butter a 16 inch pizza pan.
- Punch dough down.
- Roll out to circle ¼ to 1/8 inch thick.
- Fit into pan, pressing onto sides.
- Let dough rise in warm area until puffy, about 20 minutes.
- Position rack in lower third of oven and preheat to 350F.
- For topping: Beat cheese, ½ cup sugar, yolks, flour, sour cream, peel, vanilla, salt and spices until smooth.
- Spoon into unbaked shell, spreading evenly.
- Sprinkle with 2 tblsps of sugar.
- Bake until crust is browned and filling is set, about 35 minutes.
- Cool completely in pan.
- Decorate with fruit.
- Use your imagination to make an attractive pattern of contrasting colours.
- Brush generously with melted jam (you may not need whole amount not to worry, jam will rethicken as it cools and is great on buttered toast!).
- Serve within 5 hours.
FRUIT PIZZA
Use any combination of ripe summer fruit you can find for this fresh fruit "pizza." The crust is one big sugar cookie that can be baked a day ahead and kept well wrapped until you're ready to spread it with the cream-cheese topping (which you can also make a day ahead). The dough could double as your go-to sugar cookie recipe too--just form it into balls and bake at 350 degrees F for a soft, chewy treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
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.
HERB CHEESE PIZZA
Make and share this Herb Cheese Pizza recipe from Food.com.
Provided by Chris from Kansas
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425. Grease 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and press in pan.
- In small bowl, combine oil and garlic. Drizzle over dough.
- In small bowl, combine cheese, oregano and basil; sprinkle over oil.
- Bake at 425 for 13 to 16 minutes or until crust is deep golden brown. Serve immediately.
FRUIT PIZZA I
A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.
Provided by Anne
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 37.9 g, Cholesterol 67.6 mg, Fat 17.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.9 g, Sodium 260.3 mg, Sugar 25.2 g
PHILADELPHIA FRUIT PIZZA
Try our PHILADELPHIA Easy Fruit Pizza for a sweet serving of happiness. With a cookie crust and cream cheese center, this easy fruit pizza will please all!
Provided by Kraft Heinz
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
- Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
- Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.
FRUIT PIZZA SUPREME
I like to prepare this easy, colorful treat first thing in the morning when we're expecting guests that evening.-Nina Vilhauer, Mina, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Pat cookie dough onto the bottom of an ungreased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until deep golden brown. Cool completely on a wire rack. , In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Spread over the crust. Arrange fruit on top. , In a small saucepan, combine the sugar, cornstarch, orange juice and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; drizzle over fruit. Refrigerate until chilled.
Nutrition Facts : Calories 283 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 143mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
PHILADELPHIA FRUIT PIZZA
Try our PHILADELPHIA Easy Fruit Pizza for a sweet serving of happiness. With a cookie crust and cream cheese center, this easy fruit pizza will please all!
Provided by My Food and Family
Categories Fruit Recipes
Time 3h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
- Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
- Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 24 g, Protein 3 g
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