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Summer Fruit Pizza

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Fruit Pizza
August 2007.
Name: Fruit Pizza
Description: Last March, Jennifer Sutter requested a recipe for "fruit pizza" for her 4-year-old daughter. Someone the request got lost in my stack of recipes. I just stumbled upon it a few weeks ago and set out to create a recipe. This really is the perfect time to make this dessert. Summer fruit is at its peek. And this recipe, a cross between a tart, cheesecake and giant cookie, celebrates it!
Ingredients: For the Crust
Dry Ingredients

1 cup white rice flour

1/3 cup cornstarch

1/3 cup sweet rice flour

1/2 teaspoon baking soda

1/4 teaspoon xanthan gum

1/4 teaspoon salt

Wet Ingredients

3/4 cup plus 2 Tablespoons granulated sugar

1/2 cup (1 sticks) butter, softened

1 teaspoons vanilla extract

1 large eggs

For the Cream Cheese Topping
1 (8 ounce) package cream cheese
1/4 cup granulated sugar
2 teaspoons vanilla extract

For the Fruit Topping
Assorted fresh fruits, about two cups. (I used peaches, strawberries, raspberries--whatever looked good at the market.)
Directions: For the Crust

  1. Preheat oven to 350°F. Line a ten-inch pizza pan with parchment paper. (If you don't have a 10-inch pan, you can use a tart pan or two smaller cake pans. If using two smaller cake pans, divide the dough evenly between the two.)

  2. In a medium mixing bowl, whisk together all the dry ingredients. Set aside.

  3. In a large mixing bowl, cream together sugar, butter, and vanilla until light and fluffy, about 1 minute.

  4. Add egg and mix until well combined.

  5. Add whisked dry ingredients and blend until a dough forms, about one minute. (Use medium speed with both a handheld and stand mixer.)

  6. Spread dough evenly over the ten-inch pizza pan

  7. Chill dough for 10 minutes.

  8. Bake for 20-25 minutes or until lightly golden brown.

  9. Place pan on a wire rack to cool completely.

For the Topping

  1. While the crust cools, prepare the filling.

  2. In a small bowl cream together the cream cheese, sugar and vanilla extract until light and fluffy.

  3. Once the crust is cooled completely, spread cream cheese mixture evenly over the crust.

  4. Wash, dry, and slice fruit. Arrange over the cream cheese mixture. (You can arrange it in a decorative pattern, if you feel like it.)

  5. Serve and enjoy!

Baker's Note
There are a few ways to add some pizazz to this pizza.

1) You can spread some melted white chocolate on the cooled crust before adding the cream cheese topping. Not only will this add a nice flavor, it will also prevent the crust from becoming soggy over time. (If you make the pizza and serve it all the same day, the crust won't become soggy. However, if you won't be eating the entire pizza in one day, the crust might become a little soft.)

2) To dress up the top, you can make a pretty glaze. You will be amazed at how much this makes fruit "shine". Simply melt about 1/3 cup of raspberry or apricot glaze in the microwave--add a little water, about 2 teaspoons. Brush the warm glaze over the top of the fruit with a pastry brush.

3) You can also give the "pizza" a "melted cheese" topping. Simply drizzle melted white chocolate over the topping.
Created By: Requested By Jennifer Sutter

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