Monday, August 26, 2013

Fruit Pizza

Awhile back I put a challenge out there for my friends and family on Facebook to challenge me to try a new recipe.  I asked people to send me their favorite dessert ideas and then I picked one and challenged myself to make it.  Fruit pizza was the idea and I had never heard of it.  Fruit tarts I've tasted, but never made...but fruit pizza????

So I needed recipe inspiration.  That's where Pinterest came in hand.  This is the original inspiration...and a mighty fine recipe just as it is.  However, I adapted it to be migraine friendly and MSG free. 

Here goes nothing:

Karin's Fruit Pizza

1 1/2 cups pure can sugar
2 1/2 cups Bob's Red Mill Organic White Flour
1/2 teaspoon Debbies Baking Powder
1/2 teaspoon sea salt
14 tablespoons organic unsalted butter, softened (I use Wegmans Organic Brand)
2 teaspoons Organic Vanilla Extract
2 large eggs

1/2 cup Spectrum Naturals All Vegetable Shortening, Organic
1/2 cup (1 stick) Organic Unsalted butter
1 teaspoon Organic Vanilla Extract
4 cups (1 lb) Organic Powdered Sugar Sifted- Wholesome Brand carries one variety without cornstarch
2 -3 tablespoons Organic Pasteurized Whole Milk


  • Beat the butter and 1 1/2 cups sugar in a stand mixer until fluffy (about 3-5 minutes).  Add vanilla and eggs and mix until well combined.  In a separate bowl mix the flour, salt and baking powder.  Add this mixture to the butter mixture and mix until just comes together.  Chill the dough at least one hour, up to over night. 
  • Preheat oven to 350.  Spray your tart pans with organic canola spray.  (I used one 10" tart and six 4" tarts with one dough recipe).  Working on a flat surface covered with organic white flour, roll your chilled dough out to shy of 1/2 inch thick.  Lay greased side of tart pan bottom face down on dough.  Using a knife cut dough out to size of pan.  Flip over and place in tart pan.  Repeat with left over dough to fill smaller tart pans. 
  • Sprinkle dough with a total of 2-3 tablespoons of sugar.  I went for the lesser amount. 
  • For large pan bake 15-18 minutes.  For smaller pans bake 10-12 minutes. 
  • When sugar cookie is done, remove from oven and take sides of tart pans off so they chill faster.  Let chill at room temperature.  Meanwhile prep your fruit and frosting.
  • In a stand mixer mix 1/2 cup shortening and 1/2 cup softened butter together.  Mix in vanilla and sifted confectioners sugar slowly.  Once blended add in 2-3 tablespoons whole milk.  Beat until creamy.
  • First frost your cookies using about 1/4 inch of icing as an even layer.  Then start from the outside working in and lay your strawberries, then kiwi, then blueberries, raspberries and then kiwi, then blueberries.  Keep this refrigerated because of the icing.  Let come to room temperature for about 5 minutes before serving. 


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