Festive Fruit Pizza Recipes

FESTIVE FRUIT PIZZA

Steps:

• Press cookie dough onto bottom of greased 12-inch pizza pan. Bake as directed on package until golden brown; cool.
• Spread crust with pineapple spread; top with fruit. Garnish with fresh mint leaves, if desired.
• Cut into 16 wedges to serve. Store leftover pizza in refrigerator.

FESTIVE PIZZA APPETIZERS

Steps:

• Spread dill dip over pizza crust within 1/2 inch of edge.
• Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

FESTIVE FRUIT TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture. , In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator.

FRUIT PIZZA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
• Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
• In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
• Arrange desired fruit on top of filling, and chill.

CHRISTMAS PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce.
• Scatter over the stuffing and turkey, then top with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.

DESSERT FRUIT PIZZA

Steps:

• In a medium bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add in the egg and vanilla and combine.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt; add to the creamed butter mixture and beat until combined.
• Cover tightly and chill dough for 30 minutes (or up to 24 hours.)
• Preheat oven to 350 degrees F.
• Coat a 12-inch pizza pan with nonstick cooking spray; press chilled dough onto the pan in a flat even circle.
• Bake for 12-14 minutes or until light golden brown. Remove from oven and cool completely.
• In the meantime, make the glaze. In a small saucepan, whisk together the sugar and cornstarch; pour in the orange juice and water and whisk until combined. Bring to a boil, then immediately turn down the heat to medium-low, stirring continuously until thickened, 1-2 minutes. Take off the heat and allow to cool completely.
• For the topping, in a medium bowl with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Add in the heavy cream and vanilla; beat until combined.
• Spread topping evenly over cooled cookie crust, arrange fruit over the top, and gently brush with the glaze.
• Slice and serve!

FLASH PIZZA

Steps:

• Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms. Clean off the spoon and mix the dough with your hands until it mostly comes together.
• Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid. Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary. Cut dough into two equal pieces.
• Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
• Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
• Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
• Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
• As soon as you remove the pizza from the oven, repeat Steps 3 to 6 to top and bake second pizza.