Olympic Rings Fruit Pizza |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ring in the Olympics with this festive fruit pizza from out Test Kitchen. A chocolate cookie crust is topped with cream cheese frosting and colorful fruit. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
3 ounces semisweet chocolate, melted and cooled |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/4 teaspoon salt |
1 package (8 ounces) cream cheese, softened |
1/2 cup confectioners' sugar |
2 cups whipped topping |
1/2 cup fresh blueberries |
1/2 cup fresh blackberries |
1/2 cup diced fresh strawberries |
1/2 cup pineapple tidbits, drained |
1 large kiwifruit, peeled and chopped |
Directions:
1. In a bowl, cream butter, shortening and sugars. Beat in the egg, melted chocolate and vanilla; mix well. Combine the flour, cocoa and salt; gradually add to creamed mixture. Cover and refrigerate for 30 minutes.
2. Place waxed paper over a 15-in. x 10-in. baking sheet without sides. Shape dough into a flattened rectangle and place on prepared baking sheet. Cover dough with waxed paper; roll dough to within 1/4 in. of edges of baking sheet. Remove top sheet of waxed paper; invert dough onto another greased baking sheet. Remove remaining waxed paper.
3. Using a 4-1/2-in. diameter plate or bowl and a knife, trace three touching circles along a long side of the dough. Trace two more circles centered below and overlapping upper circles by 1 in. Cut around outer edges of the rings; remove dough around rings and use to make cookies if desired. Bake rings at 350° for 14-16 minutes. Cool on a wire rack.
4. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Transfer cooled crust to a serving platter. Spread with frosting. On top rings, from left to right, place blueberries, blackberries and strawberries. Place pineapple and kiwi on lower rings. Store in the refrigerator. Yield: 12-16 servings.
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