Summer Fruit Pizza Recipes

EASY FRUIT PIZZA

Steps:

• Preheat oven to 350°F. Line a 12" pizza pan with parchment paper.
• Press the sugar cookie dough into the bottom of the pan. Bake 14-17 minutes or until lightly browned. Cool completely.
• Combine cream cheese, sugar, lemon zest and vanilla in a small bowl. Beat with a hand mixer on medium until light and fluffy. Spread over cooled crust.
• Arrange berries over the cream cheese layer in desired design.
• Heat jelly in the microwave for 20-30 seconds or until slightly. Brush over the fruit if desired.
• Refrigerate 1 hour before serving.

FRUIT PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Press the dough into a pizza pan in an even layer, and bake for 15 to 20 minutes, or until set and golden around the edges but still soft towards the center.
• Allow the crust to cool completely before topping with cream cheese frosting and fruit.
• Spread the cooled cookie crust with an even layer of cream cheese frosting (you may not need all the frosting).
• Arrange the fruit in a pretty pattern on top of the frosting.
• Brush the fruit with glaze.
• Stir the apricot jelly and honey together in a small bowl.

SUMMER FRUIT BRUNCH PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a pizza stone or a baking sheet.
• Heat canola oil in a skillet over medium heat. Saute onion in the hot oil until soft, 5 to 7 minutes. Add rosemary, pepper, and salt.
• Transfer onion mixture carefully to an electric blender, add water, and puree gently. Spread puree on prepared crust. Top with Brie cheese, raspberries, and peach slices.
• Bake in the preheated oven until crust is golden and cheese is bubbly, 6 to 8 minutes. Top with fresh basil.

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.