Tuesday, August 17, 2010

Day 229~ Fruit Pizza Recipe Tutorial

This is the food of my dreams, I kid you not!
When I was young, fruit pizza was my Mom's speciality.
And though I complain about her never, ever making it for me these days (you're reading this Mom, right?) I've never attempted to make it myself... until today.
I started with homemade cookie dough.
You could use store-bought cookie dough.
But why would you want to when homemade is this easy?Cream together 1 cup of sugar and 1 cup of softened butter.Next, mix in 1 egg.Every recipe I found recommended sifting together your flour, salt, and baking powder.
I'm entirely too lazy to do that!
I just combined 3 cups of plain flour with 3/4 teaspoon of salt.Then I mixed it all together with the 1/4 teaspoon of baking powder.
(Please make sure you're stocking your kitchen with aluminum-free baking soda!)Then, gradually mix the flour/salt/baking powder mixture into the butter/egg/sugar.
Blend on low until the mixture is pulling away from the sides of the mixer bowl.
Press the cookie dough mixture into a greased 9X13 pan, and bake in a 375* oven for 10 minutes.While allowing the cooked sugar cookie pizza crust to cool completely, mix up your "pizza sauce".
Simply cream together 2 room-temperature cream cheese blocks with 1/2 cup sugar and 1 teaspoon of vanilla extract.Once the cookie crust has cooled completely, add the cream cheese sauce.
Though my Mom always made her fruit pizza on a cookie sheet in a circular shape, I decided to bake mine in a 9X13 Pyrex dish.
Because of the rectangular dish, I iced my pizza so that all the edges are covered.
Mom's circular fruit pizzas were not iced all the way to the edges.
This made her fruit pizza look much more like an actual pizza than mine!

Next, top your pizza with the colorful, seasonal fruits of your choosing.
I used:
strawberries
peaches
bananas
kiwi
blueberries
blackberries Finally, drizzle fruit glaze on top of the layered fruits. I made my glaze by blending together the little bits left over from the bananas, peaches, kiwi, and strawberries, with some of my canned peach jam, a few teaspoons of water, and a splash of agave nectar.
(I didn't use the dark colored fruits, because I didn't want the glaze to discolor the toppings.)
I simply used what I had on hand.
The point of the glaze is to add a sweet liquid that will absorb into the cookie dough as it is refrigerated.
The soggier the dough gets, the better the fruit pizza tastes.
Some people don't even add a glaze, but because I grew up eating it that way, I add one.
Mom's glaze was a mixture of pineapple juice and orange marmalade. She added just enough pineapple juice to thin-down the marmalade.

**After tasting the fruit pizza made using this guide, there are a few things I'll do differently next time.
-There is enough dough to make 2 thinner pizzas. I like that this one was a thick crust, but I can make the batch of cookie dough go further, and make 2 pizzas. So, next time I'll keep my same recipe, but make 2 pizzas from it.
- I'll probably bump the oven down 10*, just to see if that makes the cookie softer, so the glaze will absorb more quickly.
*UPDATE- I used fresh peaches and bananas. To keep them from turning brown, dip them in lemon juice. I even poured the little bit of left over lemon juice in the blender to make the glaze.
*UPDATE- You want to leave the fruit pizza in the refrigerator overnight before eating. Otherwise, it's more like a stiff fruit tart.

2 comments:

yahoo store development said...

So yummy captures! Thanks for such delicious recipe. I am going to make it right now. Keep posting more tasty recipes.

Online TABC Certification said...

Thanks for sharing this recipe it's definitely a really good reward for my brother who got his Food Handler Certification last week. But still work on the dough first. I'm not really the cook-type but I'd like to do something special for him.

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