Summertime Fruit Pizza Recipes

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:

• 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:

• 1. Crust-Combine graham cracker crumbs, sugar and butter. Press into bottom and up sides of spring-form pan forming a 1/2 "edge. Bake at 350 for 10 minutes and cool.
• 2. Sauce-Cream sauce ingredients and spread on cooled crust.
• 3. Topping-Cover sauce in favorite fruits, (bananas, kiwi, strawberries, pineapple, grapes, blueberries, your choice. I do used canned pinapple and reserve the juice for my glaze.
• 4. Glaze-Cook glaze ingredients until thick and clear, poor over fruit. Enjoy....serving sizes may vary...I can never stop at one..

Steps:

• For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
• Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface.
• Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
• Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled "pizza" rounds. Refrigerate until ready to serve.
• Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a pizza stone or a baking sheet.
• Heat canola oil in a skillet over medium heat. Saute onion in the hot oil until soft, 5 to 7 minutes. Add rosemary, pepper, and salt.
• Transfer onion mixture carefully to an electric blender, add water, and puree gently. Spread puree on prepared crust. Top with Brie cheese, raspberries, and peach slices.
• Bake in the preheated oven until crust is golden and cheese is bubbly, 6 to 8 minutes. Top with fresh basil.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes. , Press dough into a greased 12- to 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack. , For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes., For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator.