A large cookie makes a wonderful canvas for frosted art or a bright arrangement of fruit. I've really enjoyed creating festive fruit pizzas for special occasions including a Beach Ball and Swirly Lollipops. To celebrate Earth Day and the warm weather of spring which brings nature to life, I created this vibrantly colored butterfly fruit pizza.
Butterflies come in so many beautiful colors and have countless types of patterns on their wings, which means you can use any fruit you like making lovely patterns of your own creation, or you can do what I did and use a cute butterfly coloring page (here) as a guide.
If you are a regular reader, you know I've been trying out different fruit pizza recipes. To make my Beach Ball Fruit Pizza, I used Pillsbury Sugar Cookie ready made dough, baked it, and topped it with a lemon cheesecake filling. It is quite sweet and tasty and still my favorite recipe. I decided to try a crust recipe from scratch when I made the Swirly Lollipop Fruit Pizzas and hated it, but really liked the cheesecake topping made with cream cheese, sugar, and whipped topping. This time, I used the sugar cookie recipe from Meaghan of the Decorated Cookie for the crust and topped it with Philadelphia Strawberry Cream Cheese. This combination is a nice option if you prefer a fruit pizza that isn't very sweet. It works nicely for breakfast. This crust would be really nice frosted with either of the previously made cheesecake toppings. Any way you make the pizza, it is sure to be a visually pleasing dessert.
Butterfly Fruit Pizza (serves 8-12)
Ingredients:
1 cup unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour, plus more to dust cutting board
1/2 teaspoon salt
cream cheese filling*
diced fruit
black food gel
Instructions:
Butterfly Fruit Pizza (serves 8-12)
Ingredients:
1 cup unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 1/2 cups flour, plus more to dust cutting board
1/2 teaspoon salt
cream cheese filling*
diced fruit
black food gel
*Use 6 fruit flavored cream cheese for a less sweet flavor, add 1/4 cup sugar to 5 ounces of the flavored cream cheese for a bit sweeter flavor, or mix 4 ounces cream cheese, 1/2 cup powdered sugar, 1/2 cup whipped topping, and 1 teaspoon vanilla together for a nicely sweet flavor. If you'd like a lemon flavored topping, then use the recipe from theBeach Ball fruit pizza.
Supplies:
parchment paper
cutting board
rolling pin
knife or pizza wheel
butterfly coloring page - use this one, or any one you like
Instructions:
In a mixing bowl cream together butter and sugar. Add the egg and mix until well combined. Add the vanilla and almond extract and mix until combined. Mix flour and salt together and add it to the mixing bowl. Mix just until combined.
Increase the size of your coloring page so that it is 8" tall and about 16" wide. You'll need to print it out on two pieces of paper, then cut it out and past the two pieces together.
Place a piece of parchment paper on top of your cutting board. Roll your dough out to 3/8" thickness. Lay the butterfly template over the dough and cut out around it.
Remove excess dough and save for another use. Refrigerate butterfly cookie for at least 30 minutes. Bake in a preheated 375 degree oven for 16-22 minutes until golden brown around the edges and baked all the way through in the center. Cool completely.
Spread you choice of cheesecake or cream cheese filling over cookie.
Top with fruit to create a beautiful butterfly wing pattern. I used green grapes to create it's body, bananas for it's eyes, pineapple, strawberries, peaches, for the wings.
I added two kiwi slices to create large spots on my butterfly wings, then I piped some black food gel to make pupils and a smile. Refrigerate up to 8 hours for the best flavor. This pizza can be kept for two days in the refrigerator.
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