Fruit Pizza I Food
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
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
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.
INDIVIDUAL FRUIT PIZZAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
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!
FRUIT PIZZA
It looks like a pizza -- but it sure doesn't taste like one. There's a chewy crust, soft whipped topping, and then fruit -- lots of fresh fruit. Recipe is from The Cake Mix Doctor by Anne Byrn, who suggests prebaking the crust, then setting out the whipped topping and bowls of prepared fruit for a gret backyard birthday party activity.
Provided by Lorraine of AZ
Categories Dessert
Time 42m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Place one rack in the top of the oven and another in the center. Spray two 12- to 14-inch pizza pans or one 16- by 11-inch jelly roll pan with vegetable oil spray. Line pans with parchment paper or waxed paper and lightly mist with the oil spray, then dust with flour.
- Place the cake mix, water, brown sugar, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed until well blended, 1-2 minutes. The dough will be stiff and sticky. With rubber spatula, spread the dough onto the bottom and sides of the prepared pans. Place one pizza pan on each rack of the oven or, if using the jelly-roll pan, place on center rack.
- Bake until crust is light brown and feels firm in the center when lightly pressed with your finger, 18-22 mniutes. Take care not to overbake the crust on the top rack. remove pans from oven and place on wire racks to cool completely, 1 hour.
- For the topping, spread the cooled pizza crusts with the whipped topping and then arrange the fruit over the top in concentric circles. If using the jelly roll pan, mix the fruit together in a medium bowl and spoon it evenly over the topping.
- Place the apricot preserves and the water in a small saucepan over low heat, and stir until mixture warms. Remove pan from heat and strain, discarding apricot solids. Brush the strained glaze over the fruit. Place the pizzas in the refrigerator and chill, uncovered, until serving time, at least 1 hour.
- Leftovers may be stored in the refrigertor, covered with plastic wrap, for up to 1 week.
Nutrition Facts : Calories 338.4, Fat 14.7, SaturatedFat 8.8, Cholesterol 34.7, Sodium 255.1, Carbohydrate 50.8, Fiber 1.7, Sugar 33.3, Protein 3.2
FRUIT PIZZA
One of the ladies in the office brought this to work so I had to find a recipe that was similar. This did the trick for me. Absolutely wonderful. From Junior League Centennial Cookbook. Prep time is estimated. Feel free to use any fruit combination you like.
Provided by Nimz_
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Cream together butter and sugar.
- Add egg, vanilla and milk.
- Beat until well blended.
- Combine flour and baking powder.
- Add dry ingredients to better mixture and blend well.
- Spread out into a 14 inch pizza pan and bake for 8 to 10 minutes.
- Combine the glaze ingredients with 1 cup of water in a saucepan.
- Boil until thickened then refrigerate until cool.
- Whip together the confectioners' sugar and cream cheese to form the cream layer.
- Spread over the baked crust.
- Place sliced bananas on top of the cream layer. Cover completely with the cooled glaze to prevent the banas from turning brown.
- Add the remaining fruit evenly over the glaze and enjoy.
Nutrition Facts : Calories 845.5, Fat 30, SaturatedFat 17.5, Cholesterol 113.7, Sodium 307.5, Carbohydrate 140.8, Fiber 4.2, Sugar 100.6, Protein 8.6
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