HEALTHY FRUIT PIZZA
This is a beautiful, simple breakfast to serve company, or just for a relaxed weekend morning. It could even be an appetizer, brunch starter, or a nice light dessert. Multiply or divide ingredients to serve as many as you need. Try different fruit, by all means- let the imagination rule! :-)
Provided by White Rose Child
Categories Breakfast
Time 30m
Yield 2 pita pizzas, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place pitas on a baking sheet. Preheat the oven to 300.
- Spread the apple butter fairly thickly over the undersides of the whole pita breads.
- Arrange the apple around the perimeter of the pita. Next put a circle of kiwi slices, then some strawberries. Place a kiwi or berry slice in the center.
- Sprinkle with cinnamon- I like lots!
- Bake on the center rack for about 15-20 minutes, till the fruit is softened. Slice in half and serve. Would be nice with some yogurt on the side.
Nutrition Facts : Calories 153.8, Fat 1.1, SaturatedFat 0.2, Sodium 174.7, Carbohydrate 34.6, Fiber 4.1, Sugar 13.3, Protein 3.6
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.
PHILADELPHIA FRUIT PIZZA
Try our PHILADELPHIA Easy Fruit Pizza for a sweet serving of happiness. With a cookie crust and cream cheese center, this easy fruit pizza will please all!
Provided by My Food and Family
Categories Fruit Recipes
Time 3h
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 24 g, Protein 3 g
FRUIT PIZZA
Enjoy a Fruit Pizza so good you'll forget there was ever a savory version. Fruity, creamy, sweet. This Fruit Pizza is the sure-fire dessert contribution to any get-together.
Provided by My Food and Family
Categories Fruit Recipes
Time 25m
Yield Makes 16 servings, 1 slice each.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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
HEALTHIER COOKIE FRUIT PIZZA RECIPE BY TASTY
Here's what you need: cashews, oat flour, salt, pure maple syrup, milk, vanilla extract, greek yogurt, pure maple syrup, vanilla extract, fresh fruit, lemon
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚F (170˚C). Grease a baking sheet with cooking spray.
- Add the cashews to a food processor and pulse until finely ground.
- Add the oat flour, salt, maple syrup, milk, and vanilla to the food processor and blend until fully combined and the crust becomes very sticky and clumps together.
- Transfer the crust to the prepared baking sheet and use your hands to form it into the shape of a pizza, about ¼-inch (6 mm) thick.
- Bake for 10-15 minutes, or until the edges of the crust are just starting to turn golden brown.
- Let the crust cool completely, then chill in the refrigerator for 30 minutes.
- In a medium bowl, combine the Greek yogurt, maple syrup, and vanilla.
- Top the crust with the Greek yogurt mixture and spread evenly with a rubber spatula.
- Top with sliced fruit and sprinkle with lemon zest, if using.
- Slice with a knife or pizza cutter, then serve.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, Sugar 14 grams
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