Fruited Cheese Pizza Food

HEATHER'S FRUIT PIZZA QUICK AND SIMPLE

Steps:

• Cut sugar cookie dough into 1/4-inch thick pieces.
• Lay it down on a greased pizza pan or rectangular pan.
• Press dough till pressed together.
• Bake in 350°F oven for 10 minutes or until brown.
• Let it cool completely.
• While baking your crust, get a large bowl and mix together sugar,vanilla,and cream cheese.
• Fold in Cool Whip.
• Spread mixture onto baked crust (that is completely cooled.) When spread on, cut up your fresh fruit and place onto your pizza.
• Then put in refrigerator for an hour to chill.
• Then your ready to eat and enjoy.
• Another great and fun way to make this is using the rectangular pan is to use blueberries and strawberries to make an American flag.
• Use the blueberries as stars and strawberries as stripes.
• It is a big hit for the 4th of July parties.
• Another extra is to sprinkle granola on to it or sliced almonds, for an extra taste.

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.

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.

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:

• 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:

• 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.

DEEP DISH FRUIT PIZZA

Steps:

• Preheat oven to 350 F.In a large bowl, cream shortening (or butter), sugar, orange peel and vanilla thoroughly. Add in eggs and beat until light and fluffy. Add in the milk and mix.In a medium-sized bowl, sift together the dry ingredients (flour, baking powder and salt), then blend this into the cream mixture. Slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).Press dough into a sheet cake pan OR divide the dough in half and roll each half into a large round, then transfer to pizza pans. Bake for 12-15 minutes until cookie dough is cooked and golden brown, but not overly crisp. Remove from oven and allow to cool completely.Using a mixer with a whisk attachment, whip together Marshmallow Creme and cream cheese until light. Spread onto cooled "pizza" crust, then decorate the top generously with sliced fruit. Slice into squares or wedges and serve.

THE CAVORTING CHEF'S FABULOUS FRUIT PIZZA

Steps:

• Preheat oven to 350°.
• Heat jam in the microwave or a small kettle on stove until slightly melted and "drizzling" consistency. Set aside and keep warm.
• Lightly coat a 12" pizza pan with non-stick cooking spray.
• Press cookie dough evenly into bottom of pan and bake for 15-20 minutes (Until very lightly browned), cool completely.
• Pour orange juice into a small bowl and slice banana into orange juice to keep from browning. Set aside.
• In a medium sized bowl, mix together cream cheese and marshmallow cream.
• Spread cream cheese mixture over cooled crust to within 1/2 of edge.
• Drain Banana slices well, and arrange all fruits as desired on top of pizza.
• Drizzle warm jam over fruit to glaze pizza.
• Sprinkle with toasted pecans.
• Sprinkle with toasted coconut if desired.
• While delectably delicious as written, if you find a fruit listed is unavailable, feel free to substitute an equal amount of one of your favorites.
• Meet the "Cavorting Chefs", Saturn- Our Team Captain, Brenda, Dreamgoddess, Galley Wench, katie in the UP, mama's kitchen, PanNan, Sugared Almond, & Susie Qusie.

FRUITED CHEESE PIZZA

Steps:

• For crust: Sprinkle yeast and pinch of sugar into milk in small bowl; stir to dissolve.
• Let stand until foamy and proofed, about 10 minutes.
• Butter large bowl.
• Combine 2 ½ cups flour, ¼ cup sugar and salt in another large bowl.
• Make well in center.
• Add yeast mixture, butter and eggs to well and blend until smooth.
• Gradually draw flour from inner edge of well into center until all flour is incorporated.
• Turn out onto work surface, which you have floured with some of the remaining ½ cup flour.
• Knead in whatever flour is left, then continue kneading until dough is smooth and elastic, about 10 minutes.
• Add dough to prepared bowl, turning to coat surface of dough with butter.
• Let rise in warm, draft-free area until doubled in volume, about 1 ¾ hours.
• Butter a 16 inch pizza pan.
• Punch dough down.
• Roll out to circle ¼ to 1/8 inch thick.
• Fit into pan, pressing onto sides.
• Let dough rise in warm area until puffy, about 20 minutes.
• Position rack in lower third of oven and preheat to 350F.
• For topping: Beat cheese, ½ cup sugar, yolks, flour, sour cream, peel, vanilla, salt and spices until smooth.
• Spoon into unbaked shell, spreading evenly.
• Sprinkle with 2 tblsps of sugar.
• Bake until crust is browned and filling is set, about 35 minutes.
• Cool completely in pan.
• Decorate with fruit.
• Use your imagination to make an attractive pattern of contrasting colours.
• Brush generously with melted jam (you may not need whole amount – not to worry, jam will rethicken as it cools and is great on buttered toast!).
• Serve within 5 hours.

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.