Fruit Pizza

I made this for a fun girly get-together. Love it! It was a huge hit! 

(I halved the recipe because I wanted to make 1 medium-size pizza...it made 8 large slices...and it was perfect. But the individual ones they made on their blog is so cute too!) 

FRUIT PIZZA

Found Here: Six Sister’s Stuff

Sugar Cookie Crust
1/4 C Milk

1 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Baking Soda
1 C Butter or Margarine
4 C Flour
1/2 tsp. Salt
1 1/4 Cup Sugar
2 Eggs

Soften margarine slightly, then add sugar, eggs and vanilla. Stir well, then mix in flour, baking powder, baking soda, salt and milk. Chill dough for about an hour and it will be easier to roll out.

Roll out the dough on a floured surface until it's a little more than 1/4" thick. You can either transfer it to an ungreased pizza pan to make a big pizza or use circle cookie cutters to make mini pizzas. (If you make the large pizza size, you will only use about 3/4 of the dough, so you can make mini ones with the leftovers!) Bake at 350 degrees for 13 minutes. Let the sugar cookie crust cool completely before adding the cream cheese layer.

Cream Cheese Layer8 oz. Cream Cheese (softened)

1 C Powdered Sugar
1 tsp. Vanilla
8 oz. Cool Whip

Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie. Then you can start adding the fruit.

Fruit OptionsStrawberries

Kiwi
Bananas
Grapes
Blueberries
Mandarin Oranges
Raspberries
Pineapple
Or whatever fruit you love!!

CALZONES

So I have made this recipe probably over 200 times in the past 10 years. It is a favorite in our family, my roommates loved it, missionaries etc. and I have many requests for a copy of the recipe. I decided to share it. This IS my hubby's favorite thing I make. It's at least a once a monther :) With that said here it is, hope you try it. The picture shows the calzone in a heart shape because they were made on Valentine's Day, yours will not have to look like that.

Ingredients:

Dough

1 package yeast (2 1/4tsp)

1 cup warm water

2 tsp sugar

~*~*~*~*
1 1/2 tsp salt

2 Tbl oil

2 2/3 C flour

Other Ingred.

2 cups pizza sauce

2 cups mozzarella cheese

desired pizza toppings

garlic salt

powdered parm. cheese

Directions:
Dissolve yeast in warm water, then add sugar and stir together. Set aside so it starts to slightly foam. When foamy add all other dough ingredients. Knead dough for about 2 minutes. Divide dough into 4's. Take one of the fourths and roll out on floured counter (about an 8 inch circle). Put on pizza sauce over 1/2 of the dough, leaving and inch on edge. Add desired toppings over the sauce then add 1/2 cup cheese. Moisten dough by brushing a little bit of water on the 1 inch edge. Flip over the non sauce side to form a calzone with the sauced side and gently roll the dough up slightly around all the edges. Then use a fork to seal around the outside. Poke a few holes on top with fork and , brush water over the top of calzone. Sprinkle a little bit of garlic salt over top and a little bit of powdered parmesean cheese and place on greased cookie sheet. Bake @ 400 for 15-20 mins. or till golden brown.

Makes 4 calzones

Roasted Red Pepper Eggplant Goat Cheese and Olive Pizza

My husband served an LDS mission in France, and goat cheese pizza was one of his favorite things to eat there. Here



Roasted Red Pepper, Eggplant, Goat Cheese, and Olive Pizza
INGREDIENTS:

1 small eggplant, cut into 1/4-inch-thick round slices
1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary
3 cloves garlic, minced
1/2 cup roasted red pepper strips
1 (12-inch) round prepared Italian bread shell or New York-Style Pizza Crust
2 ounces goat cheese, crumbled
6 kalamata olives, pitted and halved (I used more)
Black pepper
(I also used a little bit of shredded mozarella and provolone cheese, per Kellen's request. Also, I made a sheetcake pan size pizza, so I doubled the recipe!)


PREPARATION:
1. Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.
2. Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside.
3. Place red peppers in food processor or blender; process until smooth. Set aside.
4. Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.


I added the onion mixture to the red peppers, and minced it all together in the food processor. Then I used the entire mixture as the sauce. Top with egg plant, goat cheese, olives, and black pepper. LIGHTLY sprinkle with mozarella/provolone cheese.

To roast your own red peppers, cut one red pepper into strips. Lightly pour olive oil. Roast in oven at 500 degrees for 15-20 minutes.


If you need a pizza crust, here is the one that I used. I doubled the crust recipe since I made the pizza in a sheetcake pan:
NEWYORK STYLE PIZZA CRUST from TLC COOKING
YIELD: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- inch)
This thin pizza crust contains no oil.

INGREDIENTS:

2/3 cup warm water (110° to 115°F)
1 teaspoon sugar
1/2 (1/4-ounce) package rapid-rise or active dry yeast (1 package is 2 1/4 tsp)
1-3/4 cups all-purpose or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)


PREPARATION:
1. Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.

2. Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
3. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
4. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.
5. Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.

Individual Calzones

I found this recipe on another recipe blog. It super easy and really good. You don't need to use very much of the Bread stick topping, and I didn't really measure while putting the stuff inside the calzones.

Ingredients Per Calzone:
2 thawed Rhodes dinner rolls
1/4 to 1/3 cup pizza or spaghetti sauce
2 Tbs. Toppings (cheese, pepperoni, ect.)
1/4 cup grated part skim mozzarella cheese
olive oil
Tip: it works with both thaw methods for the rolls but it's best if you can let them thaw for 3-4 hours

Direction:

Line a cookie sheet with tin foil for easy clean up and use a basting brush to coat with a light layer of olive oil.
Flatten roll dough from center out using fingers into 3-4inch circles. Each calzone will have a top and a bottom, it works best if the top piece is a little larger.

Place bases on pan and add sauce and topping in center leave about 1/4 inch of dough along edges.

Place slightly larger dough piece on top of base, seal edges using fork tongs to press the two pieces together. They seal best if you can make sure you're actually getting both pieces instead of just the top piece.

Lightly brush with olive oil.

I like to sprinkle with this topping blend I use for bread sticks (at bottom of post), but they're good without it too.
Bake for 15-20 minutes at 350 degrees.

optional: serve with heated sauces for dipping.

Bread Stick Topping:
2 Tbs. dry Parmesan cheese
1 Tbs. garlic power
1 Tbs. garlic salt
1 Tbs. onion powder
1 Tbs. oregano

Calzones

Calzones Recipe

Here is the delicious calzone recipe (see pictures several posts ago!)! I got this recipe from my awesome friend Jamie Hansen! It's YUMMY!!! This recipe makes 2 18" Calzones (2 of the calzones in the picture! The 2 I made fed 5 people, including 2 missionaries, and there were left-overs!!!

Dough:
Mix 2 Cups warm water, 2 Tbs yeast, and 2 Tsp. Sugar (Yeast works best if you wait a few minutes until it is frothy). Add 4 tbs oil and 1 egg (beaten).

Combine:
1 tsp. Basil
1 tsp. garlic powder
1 tsp. oregano
2 tsp. salt
5 1/2 cups flour.

Mix all ingredients. Let rise 30 minutes. Divide dough in half, and roll out into 18" rectangles (see picture). Make small angled slits about 1 1/2" apart along the 2 long sides of the rectangle. (It makes more sense if you look at the picture!) Put filling inside, then braid the remaining dough over the filling! Bake at 400 degrees until golden brown, and cheese is melted.

Filling: Anything you want!!

Sauce (pizza sauce, bbq sauce, alfredo sauce, ranch, etc), onions, pepperoni, ham, pineapple, bacon, red/green peppers, olives, cheese (parmesean, mozarella, cheddar), BBQ chickn, red onion, etc! The sky is the limit!


I made a cheese and pepperoni one, and a ham and pineapple one! They turned out great! Hope the directions made sense!