Wednesday, May 12, 2010

53. Fruit Pizza - Crisp Crust

On post #45, I featured a mini-fruit pizza made with an orange- flavored sugar cookie crust and rum flavoring in the sweetened cream cheese layer. While I loved that little cookie flower...it was not the fruit pizza I had remembered from so long ago.

Lucky for me, I have a great collection of cook books and other sources from which to pull recipe ideas. I spent one morning reading, thinking and deciding how to accomplish my goal of a crisp, tasty crust; a flavored cream cheese layer and glazing for the fruit topping. I also only wanted to use the fruit I had on hand...some very ripe strawberries...and a can of mandarin oranges.

The recipe that I developed is wonderful. I love the crust...it is just what I wanted...not too thick...more like a crisp shortbread. I added orange peel to perk up the flavors and to add a subtle aftertaste. The cream cheese was sweetened with Splenda to cut back on some of the sugar and I added orange flavoring to enhance the orange peel in the crust. Glazing is optional but, I liked the look of the glazed fruit and it also added a little lemon juice zing to the pizza. Best of all...it used up fruit that I was growing tired of and turned them into a visual treat.



Diane's Crisp-Crust Fruit Pizza




Crust:
1 C flour
1/4 C powdered sugar
1/2 C cold butter (use real butter)
1T grated orange rind

Combine flour and sugar in a bowl. Cut in butter and mix with a fork until crumbly. Put in microwave for 30 seconds. Add orange rind. Mix well. Line a 12-inch pizza pan with foil. ( I used foil because my pizza pan is perforated). Press mixture evenly onto lined pan. Bake 350 degrees for 10 minutes or until lightly browned. Cool pan with crust on wire rack.

Cream cheese layer:
1 pkg. (8oz) cream cheese (you could use a lower fat cream cheese)
1/3 C Splenda
1 tsp orange extract

Combine cream cheese, Splenda and extract in a bowl until well blended. Spread over cooled crust to within 1/2 inch of the crust edge.

Fruit:
Strawberries, sliced
Mandarin oranges, drained
Optional: blueberries, fresh pineapple, kiwi, raspberries, etc.

Arrange fruit in a pattern of your choice.

Glaze:
3 T cornstarch
1 C sugar
1/8 tsp salt
1/4 C cool water
1 C hot water

2 T fresh lemon juice

Combine cornstarch, sugar, salt and cool water in a saucepan. Stir until smooth. Add hot water and cook over med. heat until thick...stir continuously. Lower heat and simmer for 4 minutes. Add lemon juice and cook for 1 more minute, while stirring. Place saucepan in ice water, stirring until glaze is cool and smooth.

Drizzle glaze over fruit and exposed cream cheese layer; spread gently with a spoon until pizza is coated well. There will be some glaze left over.

Refrigerate until ready to serve. Slice into wedges.

2 comments:

  1. Marian wrote: The fruit pizza is beautiful. You have such good ideas for presentation!

    ReplyDelete
  2. Kenda wrote: Did I tell you how tickled I am to have your fruit pizza recipe?

    We’re having a family BBQ here Memorial Day weekend, and I am going to make it for everyone.

    ReplyDelete