Rainbow Chip Fruit Pizza Recipes

RAINBOW FRUIT PIZZA

Steps:

• Put the butter in the large bowl. Beat with the electric mixer on medium speed about 30 seconds or until light and fluffy. Add sugar, baking powder, and salt to butter. Beat with the electric mixer on medium speed until well mixed, stopping the mixer a few times to scrape the bowl with a rubber spatula. Add egg, milk, and vanilla. Beat on medium speed until mixed. Add flour. Beat on low speed until mixed.
• Put a sheet of parchment paper on the cookie sheet. Draw the shape of a rainbow with a cloud at each end on the parchment paper, making it 12 inches tall in the center and 5 1/2 inches wide, and leaving a 5 1/2-inch gap between the two "legs" of the rainbow. Flip parchment paper over so you're working on the side without pencil markings. Press and shape the dough onto the rainbow shape (the dough should be about 1/4-inch thick on the rainbow shape). Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Turn on the oven to 375°F. Bake about 15 minutes or until edges are light brown and center is set. Turn off oven. Use hot pads to remove cookie sheet from oven. Set cookie sheet on wire rack and cool completely.
• Wash the mixer beaters with warm, soapy water. Dry well. Put the cream cheese in the medium bowl. Beat with the electric mixer on medium speed until cream cheese is smooth. Add about half of the whipped topping to the cream cheese. Stir gently until mixed. Use a rubber spatula to gently fold in the remaining whipped topping. Use the offset spatula to spread the cream cheese mixture over the cooled cookie crust.
• Arrange strawberry halves in a line along the top edge of the cookie crust, not going down into the clouds. Arrange orange sections under the strawberries. Arrange pineapple pieces under the orange sections. Arrange kiwifruit pieces under the pineapple pieces. Arrange blueberries under the kiwifruit pieces. Arrange grape halves, flat sides down, under the blueberries. Arrange banana slices in the clouds.

RAINBOW FRUIT PIZZA

Steps:

• Heat oven to 375°F. Line large baking sheet with cooking parchment paper. Unroll crescent dough onto center of parchment paper; press to make 12x8-inch rectangle, lightly pressing dough to shape as needed. Using pizza cutter or sharp knife, trim away outer top corners and bottom inside middle of dough to form a rainbow shape. Carefully press down bottom corners of crescent dough to ensure they remain flat during baking.
• Bake 8 to 11 minutes or until light golden brown. Remove from pan to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix yogurt and cream cheese. Spread mixture on top of cooled crust, leaving 1/2-inch border around all sides.
• Arrange strawberries along outermost edge to form the first rainbow fruit stripe. Follow with oranges, kiwifruit, blueberries, and finishing with blackberries. Serve immediately, or cover and refrigerate up to a few hours. Cut and serve.

RAINBOW FRUIT PIZZA

Steps:

• Preheat oven to 375 degrees F.
• On a lightly greased baking sheet, gently roll out the crescent sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking.
• Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature.
• While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half crosswise to form half-moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside.
• Spread the yogurt over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a "stripe" of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

RAINBOW CHIP FRUIT PIZZA

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mixes, butter and eggs until well combined. Stir in candy sprinkles.
• Press half of dough into ungreased 12-inch round pizza pan to make crust. Leave 1/2-inch space around edges, as dough will spread while baking. Bake about 11 minutes or until golden and set. Cool.
• Meanwhile, shape remaining dough into 36 small balls. Place on cookie sheet. Bake about 8 minutes or until edges are just beginning to turn gold. Cool.
• Spread frosting on cooled crust. Slice strawberries; arrange on crust. Crumble as many cookies as desired, and sprinkle on top. Top with extra sprinkles, if desired.

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.

VANILLA FRUIT PIZZA

Steps:

• Preheat oven to 450°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a 14-in. pizza pan; prick with a fork. Bake until golden brown, 4-5 minutes. Cool on a wire rack., In a saucepan, combine water and pudding mix until smooth. Bring to a boil over medium heat, stirring constantly. Whisk in gelatin; cook and stir until thickened, about 1 minute longer. Remove from the heat and let cool., In a small bowl, beat cream cheese and sugar substitute until smooth; fold in whipped topping. Spread cream cheese mixture over crust to within 1/2 in. of edge. Spread gelatin mixture evenly over cream cheese mixture. Arrange fruit over top. Refrigerate until chilled, 1 hour. Refrigerate leftovers.

RAINBOW FRUIT PIZZA RECIPE

Steps:

• Preheat oven to 350°F. Spray a 12" pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
• In a large bowl, use an electric mixer to cream together butter and sugar.
• Beat in egg and vanilla extract until smooth.
• In a separate medium-sized bowl, whisk together flour, baking soda and salt.
• Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
• Press dough evenly into prepared pizza pan.
• Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
• Let cool completely before adding cream cheese layer.
• In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
• Beat in powdered sugar until smooth.
• Spread evenly over cooled crust.
• Top with sliced fruit.
• Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
• Store leftovers in a sealed food safe container in the fridge for up to 2 days.

FRUIT PIZZA WITH WHITE CHOCOLATE

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.