Saturday, April 9, 2011

Think Spring: Fruit Pizza

With all the beautiful berries that are springing up, I wanted to top a fruit pizza with them. Fruit pizza is my favorite summer time dish, with the plus that it only takes about 10 minutes in the oven. A total bonus in Phoenix, when I didn't want to run the oven and heat up the entire house. Even though it isn't summer just yet and spring has been snowy lately, the berries were begging to top a cookie.
I had a lot of fruit in the house, so I didn't buy any certain topping fruits. You can adjust the fruit toppings based on personal preferences. My favorites are berries of all kinds, oranges, kiwi, and bananas. This time I threw on some grapes. Just load on the fruit. I have seen where blueberries and strawberries create an American flag for a more organized approach. For this batch a made individual size cookies as well as a large one.

Fruit Pizza
Cookie (Makes 2 large cookies)
1 cup butter, softened
1 ½ cup sugar
2 egg
2 ½ cup all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (8 oz) cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
1 container (12 oz) whipped topping, thawed
Fruit (berries, kiwis, bananas, oranges)
    - Preheat oven to 350 degrees F.
    - In a large bowl, cream together the butter and sugar until smooth. Mix in egg. Stir in flour, cream of tartar, baking soda, and salt until just blended.
    - Press dough into an ungreased pizza pan.
    - Bake for 8-10 minutes or until lightly browned, cool completely.
      - In a large bowl, beat cream cheese, powdered sugar, and vanilla until fluffy. Fold in whipped topping. - Spread onto cooled crust. Top with fruit.

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