← Back to Search Results
baking American
Fruit Pizza

Comments: 0
 

Recipe

This one is bound to keep your guests smiling to the end

Yield: Serves 8

Ingredients

CRUST

  • ¾ cup unsalted butter, softened
  • ½ cup confectioners sugar
  • 1¼ cups all purpose flour

TOPPING

  • 8-ounce package cream cheese, softened
  • 4 ounces almond paste
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 3 to 3 ½ cups colorful mixed fruit (strawberry halves, blueberries, raspberries, kiwi slices, pineapple chunks, apricot halves, orange or tangerine sections with their membranes removed)
  • 1 cup currant or apricot jelly
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brandy or triple sec

Directions

1. Preheat the oven to 350°F. Grease a 12-inch pizza pan.

2. In a food processor or an electric mixer, combine the butter and sugar. Add the flour and mix well. Flatten out the soft dough with your hands and press it into the prepared pan, forming a thin layer.

3. Bake the crust for 16 to 18 minutes, or until lightly browned and firm.

4. While the crust bakes, beat together the cream cheese, almond paste, sugar, egg, vanilla, and almond extract with an electric mixer. Pour the mixture over the crust, smoothing it with a spatula.

5. Bake the pizza for an additional 10 minutes or until the topping is lightly set. Cool the pizza.

6. About 1 to 2 hours before serving, arrange the fruit decoratively over the pizza. In a small, heavy saucepan, heat together the jelly, lemon juice, and brandy until the jelly melts. Brush the jelly mixture over the fruit.

7. Refrigerate the pizza for 1 to 2 hours. Serve the chilled pizza cut into wedges.


© 2003 Cheryl Alters Jamison and Bill Jamison
 

Nutritional Information

Nutrients per serving (% daily value)

570kcal (28%)
81mg (8%)
38mg (63%)
264mcg RAE (9%)
240mg
36mg
7g
40g
2g
67g
103mg (34%)
121mg (5%)
17g (85%)
32g (49%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?