Festive Fruit Pizza Food

FESTIVE FRUIT PIZZA

Steps:

• Press cookie dough onto bottom of greased 12-inch pizza pan. Bake as directed on package until golden brown; cool.
• Spread crust with pineapple spread; top with fruit. Garnish with fresh mint leaves, if desired.
• Cut into 16 wedges to serve. Store leftover pizza in refrigerator.

FRUIT PIZZA

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.

FESTIVE FRUIT SALAD

Steps:

• Drain pineapple and reserve the juice and set the pineapple aside.
• Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
• Quickly stir in the lightly beaten egg and cook until thickened.
• Remove dressing from heat and let cool - then refrigerate till using.
• In a large bowl, combine all the fruit and the nuts.
• Pour the dressing over the fruit and blend well.
• Cover and chill for one hour so flavors blend.

FESTIVE DESSERT PIZZA

Steps:

• Preheat oven to 350°F.
• Press cookie dough on bottom of 12 inc pizza pan lined with non stick aluminum foil, bake at 350F 10 to 14 minutes or until light brown. Cool to room temperature.
• Beat cream cheese and sugar in a medium bowl until well blended. stir in 1/2 cup mandarin oranges, spread over crust.
• Cover and refrigerate until ready to serve.
• Arrange kiwi, raspberries, and mandarin oranges over cream cheese and cut into 12 wedges.

CHEESECAKE AND FRUIT DESSERT PIZZA

Steps:

• Press cookie dough on bottom of lightly greased 12 inch pizza pan.
• Bake at 350 for 11 to 15 minutes or until light brown.
• Cool to room temperature.
• Beat cream cheese and sugar in medium bowl until smooth and blended.
• Stir in 1/2 cup mandarin oranges.
• Spread over crust.
• Cover and refrigerate until ready to serve.
• Arrange kiwi, strawberries and remaining mandarin oranges over cream cheese before serving.