Janettes Oatmeal Cookie Fruit Pizza Recipes

INDIVIDUAL FRUIT PIZZAS

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!

SUGAR COOKIE CRUST FRUIT PIZZA

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
• For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
• For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
• To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

SNICKERDOODLE COOKIE PIZZA

Steps:

• Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
• For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
• In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
• Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
• Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
• Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.

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.

OATMEAL COOKIE PIZZA

Steps:

• In a small bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in 1 cup M&M's. , Press onto a greased 12-in. pizza pan. Sprinkle with nuts, coconut and remaining M&M's; press lightly into dough. Bake at 350° for 18-22 minutes or until golden brown. Cool on a wire rack. Cut into wedges.

OAT CRUST FRUIT PIZZA

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.

FRUIT PIZZA I

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.

FRUIT PIZZA W/ OATMEAL CRUST

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.