Patriotic Fruit Pizza Food

PATRIOTIC FRUIT PIZZA

Steps:

• Preheat your oven to 350 degrees. Line a jelly roll pan with parchment paper. (Alternatively, you can grease your jelly roll pan with non-stick spray but if you plan to remove your fruit pizza crust from your pan, parchment paper is the best choice!)
• Break apart both tubes of sugar cookie dough into small pieces and spread evenly in pan.
• Using your fingers, press down the sugar cookie dough in an even layer to form a crust. It's okay if the dough isn't completely smooth. It will even out with baking and be covered with a cream cheese filling!
• Bake crust for 15-20 minutes or until crust is set and is a light golden brown. When in doubt, do not overbake! This fruit pizza is best with a softer crust.
• While crust is baking, use an electric or stand mixer to beat cream cheese, sugar, vanilla, and lemon juice together until smooth and creamy.
• Once crust has completely cooled, spread cream cheese filling over the crust.
• Decorate with blueberries and halved strawberries or another fruit of your choice! Store covered in the refrigerator.

PATRIOTIC FRUIT PIZZA

Steps:

• In a bowl, combine the flour and confectioners' sugar. Cut in butter until mixture begins to hold together. Press into a 12-in. tart or pizza pan; build up edges slightly. Bake at 350° for 10-15 minutes or until golden brown. Cool for 15 minutes., In a bowl, beat cream cheese, sugar and vanilla. Spread over crust. Arrange strawberries in an 8- to 10-in. circle in center of pizza. Sprinkle blueberries around strawberries. Pour glaze over strawberries. Refrigerate until serving. Cut into wedges.

PATRIOTIC FRUIT PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl.
• In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12x17 inch baking sheet.
• Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely.
• While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
• To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.

PATRIOTIC 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 form crust.
• Bake 14 to 16 min. or until lightly browned. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, remove cookie crust from prepared pan; place on plate.
• Add COOL WHIP and 2 cups marshmallows to pudding; stir gently just until blended. Spread onto crust; top with fruit and remaining marshmallows.

PATRIOTIC FRUIT PIZZA WITH PECAN SHORTBREAD CRUST

Steps:

• 1. FOR SPREAD: In mixing bowl, combine cream cheese, whipped topping, sugar and orange zest (optional) until well-blended. Set aside. Keep cool, but not cold (makes it hard to spread).
• 2. FOR CRUST: I used a stand mixer with a paddle attachment as this is a VERY stiff dough and I knew my hand would wear out. Preheat oven to 350 F (~175 C).
• 3. Cream together sugar and butter just until combined.
• 4. Add extracts and stir into butter/sugar mixture.
• 5. In separate bowl, whisk flour and salt together.
• 6. Add flour/salt mix to butter/sugar mix, a little at a time.
• 7. Add chopped pecans to dough (I chop them by hand) and work dough until nuts are evenly incorporated.
• 8. Line bottom of jelly roll pan or cookie sheet with parchment paper.
• 9. Pat out dough to cover bottom (and slightly up sides) of pan. Dough should be about 1/4-inch thick. NOTE: You will probably have leftover dough. LUCKY YOU! Make shortbread cookies! Roll leftover dough into a log, wrap with plastic wrap, and chill it. Then slice into 1/4-inch wide cookies and bake at 350 F for about 15-20 min until golden brown on edges and done in middle.
• 10. In 350 F oven, bake crust until golden brown around edges and center is cooked but not brown (10-15 min). Let crust cool COMPLETELY before topping it.
• 11. FOR FRUIT TOPPING: Wash and dry desired fresh fruits (or use drained, canned fruit). If berries are small, use whole. If fruit is larger, cut into bite-size pieces or slices. For this pizza, I cut the strawberries in half.
• 12. ASSEMBLY: Spread cream cheese mixture over cooled crust.
• 13. Arrange fruit in decorative patterns on top of cream cheese.
• 14. If not serving immediately, cover and refrigerate until serving.

PATRIOTIC FRUIT PIZZA

Steps:

• Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
• In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.
• Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
• Use this time (as the crust cools) to chop the fruit.
• Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit as pictured or get creative.
• Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.

FOURTH OF JULY FRUIT PIZZA

Steps:

• To make this Red White and Blue Fruit Pizza, pre-heat your oven to 350 degrees and then let's start with your Pillsbury sugar cookie crust. Spray a bit of non-stick spray on a 12" pizza pan and then add a sheet of parchment paper traced to fit the pizza pan shape and then spray the parchement paper with more of the non-stick spray. The spray on the bottom keeps your parchment paper from sliding around too much while you prepare the crust and the spray on top keeps the sugar cookie crust from sticking. Open up your roll of sugar cookie dough and start tearing off chunks of the raw cookie dough and dropping them on the pan until you have it all broken up. Using your hands, lightly and evenly press the cookie dough into the pan to make the crust. Bake for 12-14 minutes until lightly browned, remove and set aside to cool completely.
• While your crust is cooling, make your cream cheese frosting. Add cream cheese in a large mixing bowl with the room temperature butter and cream until smooth and fluffy. Add in sifted powdered sugar, a dash of salt, milk, vanilla extract and the zest of one lime. Mix together until well incorporated and then move the refrigerator while your crust continues to cool.
• Once your sugar cookie crust has cooled completely, spread your cream cheese frosting over your crust and then decorate with fresh blueberries, strawberries and raspberries. Serve immediatly and refrigerate any leftovers.

NO BAKE PATRIOTIC FRUIT PIZZA COOKIES

Steps:

• Follow the directions on the cookie dough to slice and bake your cookies. Cool completely.
• Using a mixer, beat cream cheese and marshmallow creme until mixed well.
• Spread onto cookie and top with sliced fruit and mint.
• Serve immediately.

PATRIOTIC FRUIT PIZZA

Steps:

• Press cookie dough into un-greased tart pan.
• Bake at temperature on dough package for about 10-12 minutes or until edges are brown.
• Remove cookie crust from oven and allow to fully cool.
• Cream together cream cheese, sugar, and vanilla.
• Spread cream cheese mixture over cookie crust.
• Place fruit over top of cream cheese.
• Refrigerate until ready to serve.

PATRIOTIC PIZZAS

Steps:

• Preheat oven to 325°. In a small bowl, mix flour and confectioners' sugar. Cut in butter until crumbly. Press mixture onto a greased 12-in. pizza pan. Bake 10-15 minutes or until crust is lightly browned. Let cool., To make an American flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 1 cup cream cheese mixture over crust. Set remaining cream cheese mixture aside., Referring to the photo for position, arrange rows of strawberries on top of pizza to create the red stripes of a flag. Place blueberries in the upper left corner., Cut a small hole in the tip of a food-safe plastic bag; insert a #21 star pastry tip. Fill bag with reserved cream cheese mixture. For white stripes, pipe a zigzag pattern between the rows of strawberries., To make a Canadian flag, in a small bowl, beat cream cheese and sugar. Add vanilla and lemon juice, mixing until smooth. Spread 3/4 cup cream cheese mixture over crust. Set remaining mixture aside., Arrange strawberries in the shape of a maple leaf on top of the pizza., Cut a small hole in the tip of a food-safe plastic bag; insert a #5 round pastry tip. Fill bag with reserved cream cheese mixture. Pipe veins on maple leaf.

PATRIOTIC FRUIT PIZZA

Steps:

• Pre heat oven to 325 degrees and position rack in center of oven.
• Cream together butter and powdered sugar in a large bowl. Add the almond flavoring and egg, beat until combined and smooth, about 1 minute. Scrape bottom of bowl before adding flour.
• Add the flour, baking soda and cream of tartar all at once. Mix just until flour disappears and wet and dry ingredients are combined. Scrape bottom of bowl again to ensure all ingredients are incorporated.
• Using a standard jelly roll pan (12x17x1) or two 12 inch pizza pans, lightly grease the pans with cooking spray and flour the pans. Tap any extra flour out of the pans into the sink.
• Scoop the dough into the pan, and press into the pan lightly with hands. Use a small rolling pin to smooth the dough and distribute evenly.
• Bake the crust for 15-18 minutes or until crust is set and top is lightly golden. Do not over bake!
• Remove and set on rack to cool. Let cool completely. This step may be done up to two days ahead if kept covered after baked and cooled.
• Make frosting layer by beating all ingredients together. Make sure to scrape the bottom of the bowl half way through mixing to ensure all ingredients are incorporated.
• Spread evenly on top of cooled crust.
• Decorate the top of the frosted cookie crust with fruit as desired. I layer the strawberries one way, then spread on a layer of blueberries (or blackberries) and then layer the strawberries the opposite direction. You may also decorate the top in the pattern of the flag, or make wavy stripes.
• Store the finished, decorated fruit pizza in refrigerator until ready to serve .

PATRIOTIC FRUIT PIZZA

Steps:

• Preheat oven to 400.
• Combine crust ingredients and mix well.
• Pour into greased 15 x 10 x 1 baking sheet or jelly roll pan, spreading evenly.
• Bake for 7 - 10 minutes.
• Meanwhile, combine cheese ingredients and blend until smooth.
• Pour over crust when it comes out of the oven, spreading even.
• Place fruit over cheese.
• Chill for an hour and serve.

RED, WHITE AND BLUE FRUIT PIZZA RECIPE

Steps:

• Preheat oven to 350°F
• Grease a 12-inch pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle. Leave a 1/2 inch edge around to make room for spreading.
• Put it back in the refrigerator for about 15 minutes. This prevents the cookie dough from spreading too much when it bakes.
• Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will make a hard crust.
• Allow crust to cool completely before decorating.
• Mix the Cream Cheese Frosting: In a medium bowl using a handheld or stand mixer beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and 1 tbsp of cream. Beat for 2 minutes. Add the vanilla , lemon juice and the other 1 tbsp cream. Beat for 3 minutes. Spread in a thick layer over the cooled sugar cookie crust. Decorate with cut fruit.
• Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.

FLAG FRUIT PIZZA

Steps:

• Prepare the cookie dough according to package instructions. Let the dough rest in the fridge for 30 minutes.
• Preheat the oven to 350°F/180°C. Grease and line a baking sheet (I used a 10x15-inch baking sheet). Press the chilled dough into the baking sheet making sure the surface is flat. Bake for 13-15 minutes. Let it cool completely.
• In a bowl, add vegan butter and vegan cream cheese. Beat using an electric hand mixer. Add the powdered sugar 1 cup at a time and beat after each addition. Add the salt and vanilla, and beat again. Chill in the fridge for 30 minutes.
• Spread the cream cheese frosting onto the cooled cookie, and layer on the fruit.