Best Orange Sauce Fruit Pizza Recipes

FRUIT PIZZA

Steps:

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

ORANGE SAUCE FRUIT PIZZA

Steps:

• 1. Your choice of (Fresh blueberries, banana slices, mandarin orange sections, Seedless grapes, strawberry halves, kiwifruit (or any other Fruit you want).
• 2. PREHEAT oven to 375°F. Roll out sugar cookie dough to fit your pan.( I use a quiche pan). Be sure to spray your pan first with cooking spray. Bake until crust is slightly brown, usually 10 minutes. Then remove from oven and cool completely. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over cooled crust.
• 3. ARRANGE fruit (your choice) over cream cheese layer.
• 4. Orange Sauce: Combine sugar, salt and cornstarch in pan. Add liquid gradually. Cook over med. heat, stirring constantly until thick. Boil 1 minute. Remove from heat. Cool. Then brush over fruit.
• 5. Optional: You can melt white chocolate and spoon over the finished pizza as a finishing touch. Store leftovers in refrigerator. Enjoy!!!!

PHILADELPHIA® FRUIT PIZZA

Steps:

• Heat oven to 375 degrees F.
• Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
• Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

ORANGE SAUCE

Steps:

• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
• Serve with Dark Chocolate Terrine.
• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.

FRUIT PIZZA WITH ORANGE GLAZE

Steps:

• Grease a round pizza pan well.
• Slice cookie dough 1/4" and cover the pan with dough overlapping.
• Bake as directed.
• Slice the assorted fruit while cookie is baking.
• Allow cookie to cool then spread cream cheese over dough.
• Arrange fruit over cream cheese.
• Glaze: combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
• Cook on low until thickened.
• Once sauce is thickened allow to cool completely before pouring over fruit pizza.
• Refrigerate several hours before serving.

SIMPLE FRUIT PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-inch pizza pan.
• Press cookie dough into pizza pan; prick holes in dough with a fork.
• Bake in preheated oven until golden, 10 to 15 minutes. Allow cookie crust to cool.
• Beat cream cheese, sugar, and vanilla extract until smooth; spread over cooled crust. Arrange strawberries, blueberries, bananas, and kiwi decoratively over cream cheese mixture.
• Mix orange marmalade and water in a small bowl; spoon mixture over fruit. Chill for 1 hour before serving.

FAVORITE FRUIT PIZZA

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. , In a small saucepan, combine 1/2 cup sugar, cornstarch and juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set glaze aside to cool., In a large bowl, beat the cream cheese, milk, orange zest and remaining sugar until blended. , In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Arrange fruit over filling; spread with reserved glaze. Refrigerate until chilled.