Best Brunch Berry Pizza Recipes
BRUNCH BERRY PIZZA
This beautiful berry-topped pizza tastes as good as it looks! It's impossible to resist the tender pecan short-bread crust, rich cream cheese layer, glossy berry topping and sprinkling of luscious fresh berries. It's so convenient to make the night before and serve the next morning. -Maria Schuster Wolf Point, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-in. pizza pan. Bake at 350° for 12-14 minutes or until crust is set and edges are lightly browned. , Meanwhile, in a bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature., For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set mixture aside to cool, stirring frequently., Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 328 calories, Fat 19g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 139mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 5g fiber), Protein 4g protein.
BRUNCH BERRY PIZZA
This recipe comes from Taste of Home's Holiday Recipe Card Collection. I am posting it mostly for the berry lovers on this site. So fresh and healthy! Prep time, does not include refrigeration time.
Provided by Sharon Colyer
Categories Fruit Breakfast
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350°F
- 2. CRUST: In a bowl, combine flour and confectioners' sugar. Cut in butter, until crumbly. Stir in pecans. Press into an ungreased 12 inch pizza pan. Bake for 12-14 minutes, or until crust is set and edges are lightly browned. Cool to room temperature.
- 3. FILLING: Meanwhile, in a mixing bowl, beat cream cheese, egg, and sugar, until smooth. Spread over crust. Bake 8-10 minutes longer, or until set. Cool to room temperature.
- 4. TOPPING: Process mixed berries and sugar in a blender or food processor, until blended. In a saucepan, combine cornstarch and water, until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes, or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours, before slicing. Makes 10-12 servings.
BRUNCH BERRY PIZZA RECIPE
This beautiful berry-topped pizza tastes as good as it looks! It's impossible to resist the tender pecan short-bread crust, rich cream cheese layer, glossy berry topping and sprinkling of luscious fresh berries. It's so convenient to make the night before and serve the next morning. -Maria Schuster Wolf Point, Montana
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-in. pizza pan. Bake at 350° for 12-14 minutes or until crust is set and edges are lightly browned.
- Meanwhile, in a bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.
- For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set mixture aside to cool, stirring frequently.
- Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.
- Yield: 10-12 servings.
- Originally published as Brunch Berry Pizza in Taste of Home
- April/May 2001, p27
- Nutritional Facts
- serving (1 slice) equals 328 calories, 19 g fat (9 g saturated fat), 59 mg cholesterol, 139 mg sodium, 38 g carbohydrate, 5 g fiber, 4 g protein.
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