Best 6 Karens Fruit Pizza Recipes

KAREN'S FRUIT PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease two 12-inch pizza pans.
• Mix cake mix, eggs, and vegetable oil together in a bowl until batter is just mixed; press into the prepared pizza pans.
• Bake crust in the preheated oven until lightly browned, about 10 minutes. Remove crusts from oven and cool completely, at least 30 minutes.
• Whisk cream cheese, confectioners' sugar, and almond extract together in a bowl until smooth; spread onto the cooled crusts.
• Arrange strawberries, pineapple, and peaches on the cream cheese layer.
• Combine white sugar, orange juice, lemon juice, water, and cornstarch together in saucepan over medium heat; cook and stir until glaze is thickened, 5 to 10 minutes. Remove saucepan from heat and refrigerate glaze until cooled, about 20 minutes.
• Drizzle glaze over fruit and refrigerate pizza until chilled, at least 30 minutes.

INDIVIDUAL FRUIT PIZZAS

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
• In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
• Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
• Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
• Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

JANETTE'S OATMEAL COOKIE-FRUIT PIZZA

Steps:

• Preheat oven to 350 degrees F.
• To make the cookie crust: Cream the butter, honey, and brown sugar together in a mixing bowl.
• Add the egg white and combine. Mix in the applesauce and vanilla.
• Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats and apricots, just to combine.
• Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
• To make the topping: In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
• Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.

FRESH FRUIT PIZZA (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely.
• Mix together cream cheese and your choice of extract. Spread cream cheese mixture over cooled cookie dough crust.
• Arrange fruit in circles around center.
• Warm marmalade slightly in the microwave and brush over fruit.
• Serve immediately.

FRESH FRUIT PIZZA

Steps:

• In a small bowl, cream the butter, shortening and sugar until light and fluffy. Add egg and vanilla. Combine dry ingredients; gradually add to creamed mixture. Press dough into a 14- or 16-in. pizza pan. Bake at 350° 8-10 minutes or until light golden brown. Cool. , For filling, beat cream cheese until smooth; add sugar and whipped topping. Spread over crust. , For glaze, in a small saucepan, combine cornstarch and juices until smooth. Bring to a boil. Cook and stir for 1-2 minutes until thickened. Set aside 1/2 cup; spread remaining warm glaze over filling. , Arrange fruit over pizza; brush with reserved glaze. Chill until serving. (Note: If making a day ahead, substitute another seasonal fruit for bananas.)

PHILADELPHIA FRUIT PIZZA

Steps:

• Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
• Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
• Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
• Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.