Golden Fruit Pizza Recipes

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FRUIT PIZZA

These pretty fruit pizzas have been a hit every time I've served them. They start with pre-made cookie dough making them super simple! -Janet O'Neal, Poplar Bluff, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 14



Fruit Pizza image

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.

Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 kiwifruit, peeled and thinly sliced
1 to 2 firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup red grape halves
1/4 cup sugar
1/4 cup orange juice
2 tablespoons water
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch
Pinch salt

GOLDEN FRUIT PIZZA

This fruit pizza is like no other! As opposed to the traditional cookie crust, this one is made with a delicious corn flake crust that is to die for! Best served with the fruit chilled. Any fruit you choose will work! You've got to try this one! Happy eating!

Provided by ahooper32

Categories     Desserts     Specialty Dessert Recipes     Fruit Pizza Recipes

Time 50m

Yield 8

Number Of Ingredients 10



Golden Fruit Pizza image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
  • Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
  • Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
  • Arrange strawberries, apricots, and kiwi over the cream cheese layer.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 37.6 g, Cholesterol 69.2 mg, Fat 22.7 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 14.2 g, Sodium 235.1 mg, Sugar 21.6 g

1 cup crushed cornflakes
2 tablespoons butter, softened
2 tablespoons light corn syrup
2 tablespoons white sugar
1 tablespoon honey
2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar marshmallow fluff
½ cup sliced strawberries, or to taste
2 apricots, sliced, or to taste
2 kiwi, peeled and sliced, or to taste

VANILLA FRUIT PIZZA

For an easy showstopper, give Julie Meyer's eye-popping fruit pizza a try. "Like everyone else, I enjoy desserts...but not the calories that come with them," writes the student from Madison, Wisconsin. "My roommates and I don't feel guilty about gobbling down a pizza with good-for-you toppings like strawberries, Kiwifruit and pineapple."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10



Vanilla Fruit Pizza image

Steps:

  • Preheat oven to 450°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a 14-in. pizza pan; prick with a fork. Bake until golden brown, 4-5 minutes. Cool on a wire rack., In a saucepan, combine water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir until thickened, about 1 minute longer. Remove from the heat and let cool., In a small bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 in. of edge. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate until chilled, 1 hour. Refrigerate leftovers.

Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 303mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

1 sheet refrigerated pie pastry
1 cup water
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2 tablespoons sugar
1/2 cup reduced-fat whipped topping
1-1/2 cups quartered fresh strawberries
1-1/2 cups sliced halved peeled kiwifruit
1 can (8 ounces) unsweetened pineapple chunks, drained

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



Fruit Pizza image

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.

3/4 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
1 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted, plus more for dusting
4 to 5 cups mixed fresh summer fruit, such as whole raspberries, blackberries and blueberries, quartered strawberries and sliced stone fruit

FRESH FRUIT PIZZA

Make and share this Fresh Fruit Pizza recipe from Food.com.

Provided by KPD123

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Fresh Fruit Pizza image

Steps:

  • Grease a pizza pan or pie pan with nonstick cooking spray. Press cookie dough evenly on bottom of pan to form a crust.
  • Bake 16 to 20 minutes on 350 degrees until golden brown. Allow to cool completely, about 20 minutes.
  • In a bowl, combine cream cheese, sugar and vanilla. Whisk until well combined and smooth.
  • Spread cream cheese mixture over cooled crust. Arrange fruit over cream cheese.
  • Stir jelly until smooth. Brush jelly over fruit. Keep refrigerated until served.
  • To serve, cut into wedges.

16 1/2 ounces refrigerated sugar cookie dough
8 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla
1 kiwi fruit, peeled, halved, and sliced
1 cup strawberry, halved and quartered
1 cup blueberries
1/2 cup orange marmalade

YUMMY FRUIT PIZZA

Make and share this Yummy Fruit Pizza recipe from Food.com.

Provided by Krystal Shankle

Categories     Dessert

Time 37m

Yield 12 serving(s)

Number Of Ingredients 7



Yummy Fruit Pizza image

Steps:

  • Roll out cookie dough flat onto a prepared greased cookie sheet.
  • Bake by instructions.
  • This is very good with a chewy texture.
  • Be sure not to overbake.
  • Mix with a mixer cream cheese, powdered sugar, and milk.
  • Spread this on top of cooled cookie.
  • Slice all fruits as thick as you like.
  • Drop randomly, or you can decorate with your toppings.
  • Chill or serve immediately.

Nutrition Facts : Calories 296.8, Fat 14, SaturatedFat 5.6, Cholesterol 31.3, Sodium 212.8, Carbohydrate 41.2, Fiber 0.9, Sugar 25.5, Protein 2.9

1 (16 1/2 ounce) package Pillsbury sugar cookie dough
1 (8 ounce) package Philadelphia Cream Cheese
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
2 kiwi fruits
1 banana
5 strawberries (any other fruits you would like to add also)

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