Rainbow Fruit Pizza Recipes

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 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 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.

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.