Summer Fruit Pizza Food

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.

FRUIT PIZZA WITH SUMMER BERRIES

Steps:

• For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
• Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface.
• Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
• Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled "pizza" rounds. Refrigerate until ready to serve.
• Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.

SUMMER DESSERT PIZZA

Steps:

• Mix crust ingredients and chill for 30 minutes. Then press dough onto a greased 12 or 14 inch pizza pan.
• Bake at 350 for 12 to 15 minutes or until light golden brown. Cool completely. Spread cream cheese mix over the cooled crust.
• Arrange fruit over cream cheese mixture. Combine glaze ingredients in a sauce pan; bring to a boil, stirring constantly. Boil 1 to 2 minutes until thickened.
• Cool to room temperature and brush over fruit. Refrigerate and enjoy!

SUMMER FRUIT BRUNCH PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a pizza stone or a baking sheet.
• Heat canola oil in a skillet over medium heat. Saute onion in the hot oil until soft, 5 to 7 minutes. Add rosemary, pepper, and salt.
• Transfer onion mixture carefully to an electric blender, add water, and puree gently. Spread puree on prepared crust. Top with Brie cheese, raspberries, and peach slices.
• Bake in the preheated oven until crust is golden and cheese is bubbly, 6 to 8 minutes. Top with fresh basil.