Rainbow Fruit Pizza With Sugar Cookie Crust Food

FRUIT PIZZA

Steps:

• Mix the butter, sugar, egg, and vanilla until well combined. (You can use an electric mixer or just mix with a spoon if your butter is melted.) Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees. Grease a 14-inch pizza pan or round baking stone, or line with parchment. Roll the chilled dough out onto it, leaving some space around the edge. Bake for 12 minutes. Allow it to cool.
• Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust and chill again to firm up the frosting.
• Top with fruit! See post for designs.

FRUIT PIZZA

Steps:

• Preheat the oven to 390°F/200°C degrees.
• In a bowl, using a hand mixer cream together the sugar and the butter until it's well combined and creamy (about 1 minute). Mix in the egg and the vanilla extract.
• Add the flour along with the baking powder and salt, and beat with the mixer on slow speed until just combined.
• Line a 12-inch pizza pan with parchment paper, grease your hands with cooking spray then spread the dough in the pan in an even layer. You will have to use your hands to press down the dough.
• Bake in the oven for 13-15 minutes. The cookie base does not have to brown, it might look undercooked but that's totally fine as baking it for longer will dry it out. Remove from the oven, and cool completely on a cooling rack.
• To make the cream cheese frosting, whip the cream cheese with the powdered sugar and vanilla extract. Add the powdered sugar in batches to avoid getting a sugar storm.
• Once the cookie base has cooled completely, using a spatula spread the cream cheese frosting over the cookie dough base, and then decorate with fresh fruit creating a pattern. Drizzle/brush the fruit with honey if desired.

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

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.

RAINBOW FRUIT PIZZA WITH SUGAR COOKIE CRUST

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.

RAINBOW FRUIT PIZZA RECIPE

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.

FRUIT PIZZA

Steps:

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.