Festive Fruit Pizza A Family Favorite At Our House #recipes #holiday

Every time I need to make and take a dessert to a get together my family shouts out "Fruit Pizza"! They love this luscious fruity pizza like pie. I sorta combined recipes over the years to make my own concoction, so bear with me trying to post the ingredient list.
This time my daughter Sarah who is 10 wanted to make her own pie for our family as I made one to take to work for a co-workers birthday party. You will be amazed at the chef-like creation my 10 yr old daughter whipped up. Mommy helped minimally.

Sarah's Fruit Pizza!

My Fruit Pizza Creation!

Ingredient List :

• Sugar cookie dough- I buy the rolls or big bucket at "SAMs", I have made from scratch but find it work better premade and already chilled.
• Cream cheese-softened-2 blocks per pizza
• Cool whip -1-8oz container per pizza( use vanilla if you want extra yummy)
• Heavy whipping cream ( optional-makes base creamier)
• Sugar -1cup per pizza
• Lemon zest or juice--or almond extract (your taste in base)
• Confectioners sugar -for glaze
• Juice of an orange -for glaze
• Assorted fresh fruit in season drained of juices-I like kiwi, blueberries,strawberries,mandarin oranges,raspberries,blackberries, bananas (slice and pat juices with paper towel so it does not run)

 How To:

• Start with a pizza pan /stone or a baking/cookie sheet, place parchment paper or aluminum foil on pan to ease clean up. 
• Grease foil pan with coconut oil(my preference-works great in baking).
• Take your sugar cookie dough and begin to form a huge cookie bottom on your pan. 
• If you are using slice rolls , cut then approx 1in wide or so and put them down on the pan. Roll out or use your hands ( grease them first) to press the dough all over the pan. 
• Your choice if you want an edge or roll around the edges.

Now bake cookie dough as directed on your dough directions.

Let cool completely

You can start mixing the base or pizza sauce for your pizza while the cookie is baking and cooling.

In a large mixing bowl, combine the cream cheese, whipped cream, lemon zest or extract (or your choice of flavorings), and sugar. Pour heavy whipping cream in as you mix with your beaters or free standing mixer.

When the base is a totally mixed and whipped together to your liking, apply to the baked cookie crust
of your pizza. I use a spatula to ease the spread of the mixture.

Get all your fruits ready to go, sliced, dry and no dripping juices to run.

The pizza is now ready to be your canvas to place all your fruits in any patterns you desire. Anything goes, you can get as creative as you please. I start from the center and work my way out, rotating colors.

When you are all done, mix your glaze, the confectioners sugar and juice of an orange or a lemon, with a whisk. Use a pastry brush to paint the glaze over all the fruit to give it an extra shine and help keep it fresh.

Place your pizzas in the fridge to chill, cut with a pizza cutter and serve. Your family will enjoy I promise. The longer this delight sits the better it gets. Yummy....... just shake out all those calories.

Yummy Oat and Yogurt Fruit Pizza! #atozchallenge

Yummy Yummo!! I love some Fruit Pizza, and this recipe is actually healthy and good for you! My new recipe for fruit pizza now.
Credit to Monica at The Yummy Life 

                                         Source: theyummylife.com via Leslie on Pinterest

Oat and Yogurt Fruit Pizza
(more info here with photos) 

By Monica              Servings: 12 servings

Ingredients

• FOR YOGURT PEANUT BUTTER FROSTING*:
• 2 cups (16 oz) Greek yogurt
• 2/3 cup peanut butter (or PB2 powdered peanut butter); may substitute other nut butter like almond, walnut, or cashew
• 1 teaspoon vanilla
• 3 tablespoons honey, or more to taste; may substitute other preferred sweetener
• FOR OATMEAL COOKIE CRUST:
• 1/3 cup grapeseed, vegetable, or coconut oil
• 1/2 cup unsweetened applesauce
• 3/4 cup packed brown sugar
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
• 3/4 cups rolled oats (not instant)
• 1-1/2 teaspoons baking powder
• 1 tablespoon flaxseed meal (optional)
• 1/2 cup chopped walnuts (optional)
• FOR FRESH FRUIT:
• Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

Directions

(1) MAKE THE FROSTING:
In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.

(2) MAKE THE COOKIE CRUST:
Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined.  Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.

(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.

*FOR CHOCOLATE YOGURT FROSTING, omit peanut butter and add 1/4 cup unsweetened cocoa; stir until well combined and smooth. Taste and add more honey, if needed.

GLUTEN FREE OPTION: Use gluten-free oats and substitute gluten-free oat flour for the wheat flour.

MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they're ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature.  Mix the yogurt frosting, cover and chill in fridge. The next day, frost the crust, slice and arrange the fruit, and it's ready to serve.

NUTRITIONAL INFORMATION for one serving using 2% Greek yogurt in frosting:
--Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein, Weight Watchers PointsPlus: 9
--Using PB2 in frosting: 272 calories, 11.7g fat, 34g carbs, 3.1g fiber, 18.6g sugars, 10g protein, Weight Watchers PointsPlus: 7
--Using cocoa in frosting (no peanut butter): 256 calories, 11.2g fat, 32.8g carbs, 2.8g fiber, 17.9g sugars, 8.1g protein, Weight Watchers PointsPlus: 7

Enjoy!