RAINBOW FRUIT PIZZA
This easy rainbow fruit pizza with crescent roll crust, Greek yogurt, and fresh fruit is a perfect whimsical and healthy dessert for summer.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- On a lightly greased baking sheet, gently roll out the crescent sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking.
- Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature.
- While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half crosswise to form half-moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside.
- Spread the yogurt over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a "stripe" of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.
Nutrition Facts : ServingSize 1 (of 8), Calories 51 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 12 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g
RAINBOW FRUIT PIZZA WITH SUGAR COOKIE CRUST
This Rainbow Fruit Pizza recipe is an easy make-ahead dessert with natural rainbow colors found in healthy fruit - a great Pride recipe idea!
Provided by Elizabeth Lindemann
Categories Dessert
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven and prepare baking pan. Preheat your oven to 350 degrees F. Line a 14" circular pizza pan or stone with parchment paper (or grease the pan).
- Make the sugar cookie crust dough. In a large bowl, make the dough for the sugar cookie crust. Beat together the butter (1/2 cup), sugar (3/4 cup), and egg for 2-3 minutes using an electric mixer until light and fluffy. Add the almond extract (1 teaspoon), baking powder (1/4 teaspoon), and kosher salt (1/4 teaspoon). Mix together until combined. Add the flour and mix until everything is just combined.
- Form and bake the sugar cookie crust. Place the dough in the center of the prepared circular pan. Place a piece of plastic wrap over it. Use your hands to press down on the dough and form a circle shape, leaving about 1/2" of room at the edge to allow for expansion. Peel the plastic wrap off and bake at 350 degrees F for about 15 minutes (longer for a more well-done crust). Allow to cool completely (I placed mine on a wire rack and stuck it in the fridge for a while to speed up the cooling process).
- Make the cream cheese frosting. In a large bowl, mix together the cream cheese (8 oz.), salted butter (1/2 cup), and powdered sugar (1 1/2 cups) with an electric mixer on high speed until smooth and well-mixed.
- Frost the cookie crust. Once the crust has cooled, use an offset spatula or silicone spatula to spread a layer of cream cheese frosting over the crust, leaving a little room at the edge. You may have some frosting left over, depending on how big you made the crust and how thick of a layer you want (you can freeze any leftovers for later!).
- Decorate! Start in the center with strawberries (red), and work your way out in concentric circles with the mandarin oranges (orange), mangoes (yellow), kiwis (green), blueberries (blue), and sliced blackberries (purple). Feel free to switch up which fruit you start with or decorate in different patterns for different occasions!
- Slice and serve. The fruit pizza is easier to slice when it's cool, so I recommend refrigerating it for about 30 minutes prior to serving.
Nutrition Facts : Calories 299 kcal, Carbohydrate 36 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 188 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 5 g, ServingSize 1 serving
RAINBOW CHIP FRUIT PIZZA
Loaded with sprinkles and topped with everyone's favorite frosting, this cookie pizza is party ready!
Provided by Karly Campbell
Categories Dessert
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat cookie mixes, butter and eggs until well combined. Stir in candy sprinkles.
- Press half of dough into ungreased 12-inch round pizza pan to make crust. Leave 1/2-inch space around edges, as dough will spread while baking. Bake about 11 minutes or until golden and set. Cool.
- Meanwhile, shape remaining dough into 36 small balls. Place on cookie sheet. Bake about 8 minutes or until edges are just beginning to turn gold. Cool.
- Spread frosting on cooled crust. Slice strawberries; arrange on crust. Crumble as many cookies as desired, and sprinkle on top. Top with extra sprinkles, if desired.
Nutrition Facts : ServingSize 1 Serving
RAINBOW FRUIT PIZZA RECIPE
An easy sugar cookie pizza topped with cream cheese frosting and fun fruit- this fruit dessert pizza is an easy delicious dessert recipe.
Provided by Dorothy Kern
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray a 12" pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
- In a large bowl, use an electric mixer to cream together butter and sugar.
- Beat in egg and vanilla extract until smooth.
- In a separate medium-sized bowl, whisk together flour, baking soda and salt.
- Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
- Press dough evenly into prepared pizza pan.
- Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
- Let cool completely before adding cream cheese layer.
- In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
- Beat in powdered sugar until smooth.
- Spread evenly over cooled crust.
- Top with sliced fruit.
- Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
- Store leftovers in a sealed food safe container in the fridge for up to 2 days.
Nutrition Facts : ServingSize 1 serving, Calories 535 kcal, Carbohydrate 61 g, Protein 5 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 103 mg, Sodium 293 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 9 g
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