White Chocolate Fruit Pizza Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
• Bake for 10 minutes in the preheated oven, or until light brown.
• For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
• For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack., In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly., In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

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:

• Place a baking stone on the lower rack of the oven and preheat the oven to 475 degrees F.
• Remove the dough from the bowl and punch down on a lightly floured surface. Let rest for 10 minutes.
• In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur. Set aside.
• In a small saucepan, scald the cream. Place the chocolate in a large bowl and add the hot cream. Let sit for 2 minutes. Add the oil and whisk until smooth. Let cool until almost room temperature and a pouring consistency.
• Shape the dough into a 14-inch round. Lightly dust a baker's peel with flour. Place the dough on the peel. Slide from the peel onto the hot baking stone and cook until the crust is set, 8 to 10 minutes. (Alternatively, place the dough on a lightly oiled large baking sheet and bake.)
• Place the baked crust on a large cutting board or work surface. Spread with the mascarpone mixture over the crust, and arrange the kiwi and strawberry slices in a decorative pattern over the mascarpone. Drizzle the warm chocolate sauce over the fruit and dust with the confectioners' sugar. Slice, garnish with the mint and serve immediately.
• In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour, mixing by hand until it is all incorporated and the mixture is smooth. Add the cocoa and continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Steps:

• Crust:.
• Blend Butter and confectionary sugar, than gradually add flour. Press into ungreased 11" tart or 12" pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until golden brown. Cool.
• Filling:.
• Melt white chocolate chips in double boiler or other method just until melted. Beat in whipping cream, then beat in softened cream cheese. Spread over cooled crust, chill for thirty minutes.
• Topping:.
• Add fruits in whatever design desired.
• Glaze:
• Combine all glaze ingredients in medium saucepan over medium high heat, boil for two minutes or until thickened. Brush over fruit.
• Chill for 1 hour before serving.