Fanciful Fruit Pizza Recipes

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.

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.

Steps:

• Preheat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit.
• Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Steps:

• Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Steps:

• 1. Heat oven to 350 deg. Grease 12 inch pizza pan or spray with cooking spray. In pan, break up cookies dough; press dough evenly in bottom of pan to form crust.
• 2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• 3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
• 4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Steps:

• 1. Heat oven to 350°F. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15x10x1-inch baking pan or 14-inch pizza pan. With floured fingers, press dough evenly in pan.2. Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 15 minutes or until completely cooled.3. In small bowl, combine cream cheese, sugar and vanilla beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese.4. In another small bowl, combine orange marmalade and water blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.TIP: * Other fruit such as fresh or canned pineapple slices, maraschino cherries, mandarin orange segments or sliced peeled kiwi fruit can be used.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 230 mg 10% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 1 g 4% * Sugars: 26 g * Protein: 4 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 3 Fat or 2 1/2 Carbohydrate, 3 Fat

Steps:

• Heat oven to 350°.
• Slice cookie dough as directed on package.
• Arrange slices in bottom of ungreased 15x10x1 inch baking pan or 14-inch pizza pan.
• Press dough evenly in pan, using floured fingers, if necessary.
• Bake at 350° for 11-16 minutes or until golden brown.
• Cool 15 minutes or until completely cooled.
• In a small bowl, combine cream cheese, sugar, and vanilla; beat until fluffy.
• Spread mixture over cooled cookie crust.
• Arrange fruit over cream cheese.
• Spoon or brush warm marmalade over fruit.
• Refrigerate at least 1 hour before serving.
• Cut into squares or wedges.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
• Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
• Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
• Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
• Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

Steps:

• 1. Heat oven to 350.
• 2. Slice cookie dough as directed on package.
• 3. Arrange slices in bottom of ungreased 15x10x1-inch baking pan or 14-inch pizza pan.
• 4. Using floured fingers, press dough evenly in pan.
• 5. Bake at 350 for 12 to 15 minutes or until golden brown.
• 6. Cool completely.
• 7. In small bowl, beat cream cheese, sugar and vanilla until fluffy.
• 8. Spread mixture over cooled cookie crust.
• 9. Arrange fruit over cream cheese.
• 10. In small bowl, combine orange marmalade and water; blend well.
• 11. Spoon marmalade mixture over fruit.
• 12. Refrigerate at least 1 hour before serving.
• 13. Cut into squares or wedges.
• 14. Store in refrigerator.