Rainbow Fruit Pizza Food

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

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.

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.

RAINBOW PIZZAS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each.
• Bake for 15-20 mins or until the top is bubbling and just starting to brown a little. Scatter over the basil leaves before serving.