FRUIT PIZZA W/ OATMEAL CRUST
Make and share this Fruit Pizza W/ Oatmeal Crust recipe from Food.com.
Provided by little_wing
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- To make the cookie crust:.
- Cream the butter, honey, and brown sugar together in a mixing bowl.
- Add the egg white and combine.
- Mix in the applesauce and vanilla.
- Sift the flour, baking soda, salt, and cinnamon together.
- Add to the sugar mixture, stirring just to combine.
- Gently stir in the oats and apricots, just to combine.
- Spread the batter on a lightly greased 12-inch nonstick pizza pan.
- Bake until lightly browned, 30 to 35 minutes.
- Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
- To make the topping:.
- In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
- Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim.
- Arrange the fruit over the top.
- Slice into wedges with a pizza cutter and serve.
Nutrition Facts : Calories 388.3, Fat 11, SaturatedFat 6.2, Cholesterol 29.2, Sodium 457.9, Carbohydrate 66.7, Fiber 4.7, Sugar 36.4, Protein 8.4
FRUIT PIZZA
Use any combination of ripe summer fruit you can find for this fresh fruit "pizza." The crust is one big sugar cookie that can be baked a day ahead and kept well wrapped until you're ready to spread it with the cream-cheese topping (which you can also make a day ahead). The dough could double as your go-to sugar cookie recipe too--just form it into balls and bake at 350 degrees F for a soft, chewy treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
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.
JANETTE'S VEGGIE WHOLE-WHEAT PIZZA
Steps:
- Preheat the oven to 450 degrees F.
- To make the dough: In a small bowl, combine water, honey, and yeast. Let stand until foamy, about 10 minutes. In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt. Add the yeast mixture and stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it with vegetable spray. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, to make the topping: Heat the olive oil and 1/4 cup wine in a large nonstick skillet over medium-high heat. Add the onion and cook until softened, adding more wine, if needed, 3 to 4 minutes. Add the spinach and cook until just wilted, about 3 minutes more. Stir in tarragon and season with salt and pepper, to taste. Set aside.
- Punch the dough down and let rest for 10 minutes.
- Sprinkle a large baking sheet with cornmeal. On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim. Place the dough on the baking sheet.
- Arrange the tomato slices over the crust and top with the spinach mixture. Scatter the mushrooms and bell pepper over the top, then sprinkle with the cheese and crushed red pepper. Bake until crust is golden brown, about 35 minutes. Sprinkle with garlic salt, cut into wedges and serve immediately.
Nutrition Facts : Calories 216 calorie, Fat 4 grams, SaturatedFat 1 grams, Carbohydrate 37 grams, Fiber 5 grams
FRUIT PIZZA I
A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.
Provided by Anne
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h35m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 37.9 g, Cholesterol 67.6 mg, Fat 17.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.9 g, Sodium 260.3 mg, Sugar 25.2 g
OAT CRUST FRUIT PIZZA
I got this recipe from a co-worker. It's not so overly sweet like some fruit pizza's are that use the pre-made sugar cookie dough for the crust. Very good tasting. I usually make the crust the day before and keep it covered with saran wrap;
Provided by Cooking in Wis.
Categories Dessert
Time 35m
Yield 12-24 serving(s)
Number Of Ingredients 9
Steps:
- For crust, combine butter, brown sugar, flour and oatmeal.
- Press into ungreased cookie sheet.
- Bake at 375 for 15 minute.
- Cool.
- For filling, combine cream cheese, whipped topping, marshmallow creme and powdered sugar.
- Spread evenly over cooled crust.
- Add assorted sliced or cut up fruits of your choice. (I like to use strawberries, blueberries, kiwi and mandarin oranges.).
- Refrigerate until ready to serve.
Nutrition Facts : Calories 442.4, Fat 26.9, SaturatedFat 16.7, Cholesterol 76.7, Sodium 210.2, Carbohydrate 46.4, Fiber 0.9, Sugar 20.7, Protein 5.1
INDIVIDUAL FRUIT PIZZAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
- In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
- Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
- Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
- For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
- Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!
HEALTHIER COOKIE FRUIT PIZZA RECIPE BY TASTY
Here's what you need: cashews, oat flour, salt, pure maple syrup, milk, vanilla extract, greek yogurt, pure maple syrup, vanilla extract, fresh fruit, lemon
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325˚F (170˚C). Grease a baking sheet with cooking spray.
- Add the cashews to a food processor and pulse until finely ground.
- Add the oat flour, salt, maple syrup, milk, and vanilla to the food processor and blend until fully combined and the crust becomes very sticky and clumps together.
- Transfer the crust to the prepared baking sheet and use your hands to form it into the shape of a pizza, about ¼-inch (6 mm) thick.
- Bake for 10-15 minutes, or until the edges of the crust are just starting to turn golden brown.
- Let the crust cool completely, then chill in the refrigerator for 30 minutes.
- In a medium bowl, combine the Greek yogurt, maple syrup, and vanilla.
- Top the crust with the Greek yogurt mixture and spread evenly with a rubber spatula.
- Top with sliced fruit and sprinkle with lemon zest, if using.
- Slice with a knife or pizza cutter, then serve.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 10 grams, Sugar 14 grams
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