Fruit Pizza Food

FRUIT PIZZA I

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.

FRUIT PIZZA

Steps:

• Mix curst ingredients thoroughly.
• Press into 2 round pizza pans or 2 jelly roll pan.
• Bake 8-10 minutes at 400 degrees.
• Mix together sugar, softened cream cheese, and fruit juice.
• Spread on cooled crust.
• Top with strawberries, banannas, pineapples, and oranges.
• Cook fruit juice from pineapple and mandarin oranges with cornstarch until slightly thick.
• Drizzle over fruit.
• Refrigerate until ready to serve.

FRUIT PIZZA

Steps:

• Preheat the grill (or, alternatively, the oven to 350 degrees F)
• In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.
• Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.
• Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired.

FRUIT PIZZA

Steps:

• For the dough, in large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work and work finely into flour. Cut cold butter into 1/2-inch pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should still be loose in bowl, not a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling.
• For the fig topping, in a large saucepan, combine all but the last 2 ingredients and bring to a boil over medium heat, stirring frequently to dissolve sugar. Reduce heat and simmer for 30 to 40 minutes, until fruit is soft and thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest of 2 lemons and pulse in. Transfer to a bowl and allow to cool.
• To assemble, on a floured surface roll dough into 2 rounds. Place parchment paper on sheet tray, and lightly dust parchment with flour. Place both dough rounds on sheet tray. Spread half of fig topping on each dough round. Top with thinly sliced pears. Fold dough over edges to form a rustic fruit tart. Brush dough folds with egg wash. Place baking sheet on bottom rack in oven Bake 25 to35 minutes in a preheated 375 degree oven, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut tart with pizza wheel to serve.

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.

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

FRUIT PIZZA

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.

PIZZA CRUST/FRUIT PIZZA

Steps:

• Preheat oven to 350*F.
• Spray 12 inch pizza pan with cooking spray.
• Place crust on pan and bake for 8-10 minutes.
• In a bowl, blend cream cheese, sugar, and vanilla. Spread mixture over crust.
• Arrange bananaslices in a layer over cream cheese mixture.
• Arrange remaining fruit slices in circles over bananas, varying colors and shapes.
• Sprinkle with raisins and nuts.
• Cut into 10 wedges.

FRUIT PIZZA

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.

FRUIT PIZZA

Steps:

• Prepare "crust" by pressing cookie dough onto ungreased disposable foil pizza pan, making small lip around edge. Bake at 350°F for 7-9 minutes. Cool.
• Mix cream cheese, sugar, sour cream & vanilla till smooth, adding a bit of the reserved pineapple juice for added flavor and better spreading consistency. Spread onto cooled crust, leaving 1/2 " edge.
• Prepare fruit by draining pineapple, reserving liquid. Slice bananas into pineapple juice to retard browning. Drain.
• Drain oranges, Slice all other fruit.
• Start arranging the sliced strawberries around edge of crust, points facing out. Next add pineapple, spreading evenly over cream cheese. Then just layer all the other fruit over the "pizza" in a pleasing manner. I usually put the kiwi on last as it's the "pepperoni". Garnish the center, if desired, with a whole strawberry.

FRUIT PIZZA

Steps:

• Preheat oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.
• Remove crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
• Serve immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.

FRUIT PIZZA

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.

PHILADELPHIA FRUIT PIZZA

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.