When I started playing around with the idea for this dessert, I wanted to make it as easy as possible so it wouldn’t be such a major undertaking to complete. Now, of course, you could make your homemade sugar cookies if you have the time.
My secret is using a package of ready-to-bake Pillsbury Sugar Cookies. They’ll make the perfect base for my fruit pizzas.
My Mini Strawberry and Kiwi Summer Fruit Pizzas are a hit!
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Total Time: 30 minutes
Yields: 12 (3-inch) fruit pizzas
Equipment: 2 rimmed baking sheet pans, parchment paper, 1 medium-size mixing bowl, 3 small mixing bowls, paring knife, rolling pin, pastry brush, cake stands
Ingredients:
1 (16-ounce) package of Pillsbury Sugar Cookies (24 pack)
2 pints of fresh strawberries, hulled and sliced, then sliced into half-moons
5 large kiwis, peeled and sliced, then sliced into half-moons
1 (15-ounce) container of whole milk ricotta cheese
2 tablespoons of lemon zest, 2 to 3 large lemons
1 heaping 1/4 cup of powdered sugar
1 tablespoon of pure vanilla extract
1/4 cup of apricot jam
2 tablespoons of very hot water
all-purpose flour
Garnishes:
Fresh Mint leaves, optional
Powdered Sugar
Instructions:
Preheat oven to 350°F. (If using a non-stick baking pan, bake at 325°F.)
Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes, and first combine them. Next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll it out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper-lined baking sheet. Repeat this process, completing the entire package of cookie dough.
Bake for 12-15 minutes or until light golden brown. Remove the cookies from the oven and allow them to cool completely.
While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.
In a medium-sized mixing bowl, add the ricotta, powdered sugar, vanilla, and lemon zest, and stir to combine.
Once the cookies are cool, spoon 2 tablespoons of the ricotta cream onto the cookie, spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.
In a small bowl, add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze. Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you’re ready to serve.
Serve on a dessert platter and garnish with a dusting of powdered sugar.
There you have it, my Mini Strawberry and Kiwi Summer Fruit Pizzas.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Mini Strawberry And Kiwi Summer Fruit Pizzas
Equipment
- 2 rimmed baking sheet pans
- parchment paper
- 1 mixing bowl Medium-size
- 3 mixing bowls Small
- 1 paring knife
- 1 Rolling Pin
- 1 pastry brush
- cake stands
Ingredients
- 1 16-ounce package Pillsbury Sugar Cookies 24-pack
- 2 pints fresh strawberries Hulled and sliced, then sliced into half-moons
- 5 lage kiwis Peeled and sliced, then sliced into half-moons
- 1 15-ounce container whole milk ricotta cheese
- 2 tbsps lemon zest 2 to 3 lemons
- 1 heaping 1/4 cup powdered sugar
- 1 tbsp pure vanilla extract
- 1/4 cup apricot jam
- 2 tbsps water Hot
- all-purpose flour
Garnishes:
- Fresh mint leaves Optional
- Powdered sugar
Instructions
- Preheat oven to 350°F. (If using a non-stick baking pan, bake at 325°F.)Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes, and first combine them. Next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll it out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper-lined baking sheet. Repeat this process, completing the entire package of cookie dough.Bake for 10-14 minutes or until light golden brown. Remove the cookies from the oven and allow them to cool completely.While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.In a medium-sized mixing bowl, add the ricotta, powdered sugar, vanilla, and lemon zest, and stir to combine.Once the cookies are cool, spoon 2 tablespoons of the ricotta cream onto the cookie, spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.In a small bowl, add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze. Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you're ready to serve.Serve on a dessert platter and garnish with a dusting of powdered sugar.There you have it, my Mini Strawberry and Kiwi Summer Fruit Pizzas.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
