FOURTH OF JULY FRUIT PIZZA RECIPES

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INDIVIDUAL 4TH OF JULY FRUIT PIZZAS - THE GARLIC DIARIES



Individual 4th of July Fruit Pizzas - The Garlic Diaries image

Provided by Annie Chesson

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8

Number Of Ingredients 15

For the cookies:
2 3/4 cups flour (plus more for sprinkling on counter and rolling pin)
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 egg
1 teaspoon vanilla extract
For the frosting:
1 1/4 cup cream cheese (1 12oz tub)
1/2 cup sour cream
3/4 cup powdered sugar
1/4 teaspoon vanilla extract
1 small container strawberries (about 15 or so)
1 small container blueberries

Steps:

  • For the cookies, mix all the dry ingredients except the sugar in a large bowl
  • Using a stand mixer or hand mixer, cream together the softened butter and sugar
  • Beat in the egg and vanilla
  • Gradually mix in the dry ingredients
  • Form dough into a hockey puck shaped slab and wrap in saran wrap
  • Place in the fridge for 30 minutes
  • Meanwhile, make your frosting and prep your fruit
  • Using a stand mixer or hand mixer, combine the cream cheese, sour cream, powdered sugar, and vanilla until completely combined. Set aside.
  • Dice your strawberries and set aside
  • When the 30 minutes have passed, preheat your oven to 375 degrees
  • Take your dough out of the fridge and flour your counter top where you will be rolling out the dough
  • Flour your rolling pin (you may need to re-flour the rolling pin often throughout this process)
  • Place the dough on the floured surface and roll, starting from the center and going outward
  • After several rolls, lift sections of the dough up with a spatula and sprinkle more flour under them
  • You may need to repeat this step a few times throughout the process – the dough should be able to slide across the counter
  • Once your dough is about 1/4 inch thick, cut into rectangles using a cookie cutter, any other rectangular object, or a knife
  • Place a sheet of parchment paper on top of a baking sheet, and place the cookies on top of the paper
  • Bake for about 8-10 minutes, or until the cookies are slightly golden brown
  • Let them cool for a few minutes
  • Frost with a few large dollops of frosting per cookie and decorate with the blueberries and strawberries so the cookies look like flags

PATRIOTIC COOKIE PIZZA RECIPE - PILLSBURY.COM



Patriotic Cookie Pizza Recipe - Pillsbury.com image

This patriotic fruit pizza is the perfect way to show your colors this 4th of July. It's fun, festive, and so simple that the whole family can pitch in. Make your red, white, and blue fruit pizza with Pillsbury Sugar Cookie Dough, raspberries, blueberries, and a cream cheese frosting for a dessert that's ready to bake in just 20 minutes. Make this treat for an adorable 4th of July cookie pizza that's packed with fresh berry flavors in every bite.

Provided by Pillsbury Kitchens

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

Steps:

  • Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge.
  • Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  • In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

Nutrition Facts : Calories 150 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 85 mg, SugarContent 11 g, TransFatContent 1 g

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