Google Amy's Cooking Adventures: Patriotic Fruit Pizza
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Saturday, July 2, 2011

Patriotic Fruit Pizza


For the last few years now, fruit pizza has been my 4th of July tradition.  Each year, I enjoy making a little patriotic scene on my fruit pizza.  This year, I kept it simple and made a star.  I absolutely love fruit pizza and it is so easy to make and customize it to your tastes. 

Since I was serving mine at a pre-4th of July get together, I chose to use strawberries and blueberries for a red white and blue theme.  But many other fruits are also delicious on fruit pizza, so experiment!  I’ve had good luck with all of the following: strawberries, blueberries, raspberries, canned or fresh pineapple, mandarin oranges, kiwi, apple slices, and banana slices.  Do note that if you use canned fruit, it needs to be drained and patted dry.  And fruits that oxidize and turn brown quickly (like apples and bananas) should be dipped in lemon juice before placing on the pizza.


Patriotic Fruit Pizza
Adapted from Pillsbury

1 tube of refrigerated sugar cookie dough
1 (8 oz) package cream cheese, softened
¼ cup confectioner’s sugar
1 pint fresh blueberries
8 oz fresh strawberries, sliced with stems removed
A sprinkling of powdered sugar, optional


Preheat oven to 350 degrees F.  Lightly spray a pizza pan with cooking spray.

Using a sharp knife, cut the cookie dough into generous ¼ inch slices.  Arrange the slices in a circle on the pizza pan.  Using your finger squish the dough together to form a solid circle.  Use a floured rolling pin to even out any bumps.

Bake the cookie crust for 15-20 minutes or until lightly browned.  Cool the cookie completely.  Note: this makes a softer cookie, if you like a crunchier cookie, increase the baking time until the cookie is a deep golden brown and/or cut thinner cookie slices.

Once the cookie is cool, combine the softened cream cheese and confectioner’s sugar in the bowl of an electric mixer.  Beat on medium speed until fully combined and very smooth.  Using a knife, spread the cream cheese mixture evenly across the cookie crust, leaving about ½ inch of crust along the edges.

Arrange the fruit on top of the icing, tracing a star pattern into the icing as a guide, if desired.  Sprinkle with powdered sugar.

Chill in the refrigerator for at least one hour.  This is best served the day it is made.

Enjoy!
Amy

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