Dessert Pizza Tart Recipes

DESSERT PIZZA TART

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Refrigerate 20 to 30 min. or until slightly thickened (consistency of unbeaten egg whites).
• Meanwhile, place cookies in food processor container; cover. Process until finely crushed. Mix with butter; firmly press onto bottom of 12-inch pizza pan.
• Remove 1/2 cup of the thickened gelatin; place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Spread onto crust to within 1/4 inch of edge. Arrange fruit over whipped topping mixture; brush or drizzle with remaining thickened gelatin. Refrigerate at least 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.

SUMMER DESSERT PIZZA

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes. , Press dough into a greased 12- to 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack. , For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes., For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator.

DESSERT PIZZA

Steps:

• Preheat oven to 375 degrees. On lightly floured surface, roll out dough to 15-inch circle, about 1/4 inch thick. Fit into 12-inch pizza pan. Trim edges to 11/2-inch overhang; fold under and pinch. Prick bottom all over with a fork. Freeze 15 minutes.
• Cut 15-inch round of parchment; place in cold crust. Fill with pie weights; bake 10 minutes. Remove weights and parchment; bake 10 minutes more. Cool on wire rack.
• Stir cream cheese, sugar, and lemon juice in large bowl. Whisk preserves in small bowl until smooth. Spread half the cream cheese mixture onto tart shell. Spread preserves on top (do not mix layers). Drop dollops of remaining cream-cheese mixture on top; spread into rounds with a small offset spatula to make "cheese slices."
• Bake tart until preserves are bubbling, 20 to 23 minutes. Let cool slightly on a wire rack. Serve, sprinkled with mint.