The Cavorting Chefs Fabulous Fruit Pizza Recipes

THE CAVORTING CHEF'S FABULOUS FRUIT PIZZA

Steps:

• Preheat oven to 350°.
• Heat jam in the microwave or a small kettle on stove until slightly melted and "drizzling" consistency. Set aside and keep warm.
• Lightly coat a 12" pizza pan with non-stick cooking spray.
• Press cookie dough evenly into bottom of pan and bake for 15-20 minutes (Until very lightly browned), cool completely.
• Pour orange juice into a small bowl and slice banana into orange juice to keep from browning. Set aside.
• In a medium sized bowl, mix together cream cheese and marshmallow cream.
• Spread cream cheese mixture over cooled crust to within 1/2 of edge.
• Drain Banana slices well, and arrange all fruits as desired on top of pizza.
• Drizzle warm jam over fruit to glaze pizza.
• Sprinkle with toasted pecans.
• Sprinkle with toasted coconut if desired.
• While delectably delicious as written, if you find a fruit listed is unavailable, feel free to substitute an equal amount of one of your favorites.
• Meet the "Cavorting Chefs", Saturn- Our Team Captain, Brenda, Dreamgoddess, Galley Wench, katie in the UP, mama's kitchen, PanNan, Sugared Almond, & Susie Qusie.

FRUIT PIZZA

Steps:

• Preheat the grill (or, alternatively, the oven to 350 degrees F)
• In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.
• Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.
• Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired.

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!

FRUIT PIZZA EVEN BETTER

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.

PHILADELPHIA® FRUIT PIZZA

Steps:

• Heat oven to 375 degrees F.
• Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
• Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

FABULOUS FLORENTINE PIZZA

Steps:

• Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
• When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
• After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
• Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
• While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
• Slowly add the oil and continue to blend.
• Add the parmesan cheese and blend until creamy.
• Add salt and pepper to taste.
• Set the pesto aside.
• Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
• Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
• Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
• Bake in a 430F oven for about 15 minutes.