MINI FRUIT PIZZAS
Quickly prep this Mini Fruit Pizza recipe with cream cheese icing and fresh fruit, and a secret ingredient: Pillsbury™ Sugar Cookie Dough! These individual fruit pizzas offer up a refreshing summer dessert that comes together with just seven ingredients. Bring these to your next family BBQ for a treat that's sure to go quick.
Provided by Pillsbury Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Bake cookies as directed on package. Cool completely, about 10 minutes.
- Meanwhile, in medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium speed until smooth.
- Spread each cookie with 1 tablespoon cream cheese mixture. Arrange sliced fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Fruit Pizza, Sodium 80 mg, Sugar 12 g, TransFat 0 g
MINI COOKIE PIZZAS
Need a delicious family dessert activity? Make sweet cookie pizzas with frosting and candy trimmings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
- On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut into 3-inch rounds. On ungreased cookie sheet, place rounds 2 inches apart.
- Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Spread frosting on cookies. Top with candies. Sprinkle with shredded candy coating.
Nutrition Facts : Calories 490, Carbohydrate 63 g, Cholesterol 25 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 47 g, TransFat 3 1/2 g
CHOCOLATE CHIP COOKIE PIZZA
Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing!
Provided by Sally
Categories Cookies
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (177°C). Lightly grease your pizza pan.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
- Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
- Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
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!
COOKIE PIZZA
"I contribute this quick-and-easy treat to every bake sale our two daughters are involved in," writes Debbie Johnson of Centertown, Missouri. "Everyone seems to love the great-tasting combination of yummy chocolate and marshmallows on a homemade peanut butter cookie crust."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended. , Spread dough onto a greased 12-in. pizza pan. Bake at 375° for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.
Nutrition Facts : Calories 354 calories, Fat 18g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 142mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
MINI WHITE PIZZAS
Enjoy these delicious mini pizzas made using Original Bisquick® mix that are ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Spray large cookie sheet with cooking spray. Stir Bisquick mix and water until soft dough forms. Divide dough into fourths. Pat each part of dough into 6-inch circle on cookie sheet, using fingers dusted with Bisquick mix; pinch edge to form 1/2-inch rim.
- Spread Alfredo sauce on dough. Top with chicken, mushrooms and chopped basil. Sprinkle with cheese.
- Bake 9 to 11 minutes or until crusts are golden brown and cheese is bubbly. Garnish with additional basil leaves.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 2 g
MINI TOP-YOUR-OWN PIZZAS
Get the kids involved in making this easy homemade dough, then let them mix-and-match their favourite toppings
Provided by Richard Burr
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h45m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
- Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
- Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
- Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
- Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
- After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.
Nutrition Facts : Calories 293 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
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COOKIE PIZZA RECIPE - PILLSBURY.COM
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Servings 16Total Time 1 hr 15 minsCategory DessertCalories 170 per serving
- Heat oven to 350°F. Line 12-inch pizza pan with cooking parchment paper, leaving some to hang over edge of pan.
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir in 1/4 cup of the chocolate candies. Press dough evenly in bottom of pan to within 1/2 inch of edge. Sprinkle remaining chocolate candies over top.
- Bake 16 to 20 minutes or until golden brown and center looks set (crust will firm up as it cools). Cool completely, about 30 minutes.
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