Thursday, March 18, 2010
Welcome spring with both fruit and flowers. This adaptation of single-size fruit pizza will appeal to kids and adults alike. Many fruits can be arranged in a floral pattern - this is only one of several. The cream cheese topping makes a cloud-like pillow for the fruit to nestle into. Top with glaze, or serve plain.
I did a double-take when I found an entire end cap of fresh strawberries at my local Ream’s grocery store last weekend. I knew the prices would (hopefully) go down eventually, but at $1.99 for a basket, I couldn’t resist.
I have to pinch myself to realize how fortunate we can usually get most fresh fruits almost all year long. It used to be that strawberries were only available for a 3-4 week window every summer. Times have changed, and I consider myself lucky.
I found a great little pan - called a “muffin top” pan on Amazon.com. It took some getting used to - as you need to reduce your oven temperature by 25 degrees, as well as the cooking time by about 10 minutes. It seemed a shame to only use it for muffin tops, so I gave it at try with these fruit pizzas.
The pan makes a great tray for storing the finished desserts, and the pizzas popped right out when I used a plastic spreading spoon to give them a nudge to release the pizzas (avoid metal so you don’t damage the non-stick finish)
But pan, or no pan - this is a great little dessert idea for one (or several). You can also easily bake cookies this way for these pizzas by pressing the bottom of a floured drinking glass onto a ball of dough.
For this recipe and it's photo tutorial - go to: