Here is an update from my previous blog post. I decided to try out the 2nd recipe and made the delicious American Flag Fruit Pizza & let me tell you, scrumptious!
All in all I'd say it took me about an hour to make the whole thing: crust, cream cheese frosting, and cut and arrange the fruit pieces on the pizza.
However, I was going slow and taking my sweet time because Sean was at work, so if you needed to do this real quick, it could be done in 30min. EASY.
While your crust is baking in the oven for 10min., you can easily be making the frosting which could take about 5min. and then cutting the fruit pieces between 5-10min.
HERE WE GO!
To make the dough for our crust:
2 cups flour
1/2 cup cornstarch
1/2 cup sugar
2/3 cup margarine (room temp.)
2 beaten eggs
Mix the flour, cornstarch, and sugar together in a medium/large bowl for about 15 seconds.
Then, slice your butter (makes it easier for me) and add it to the flour mixture above.
Once it looks kind of crumbly and the big chunks of butter are smaller, then move on to the next step.
Take 2 eggs and lightly whisk them in a separate bowl then pour into the above mixture.
Once all combined, mix with your handmixer.
- I found it easiest to let the butter get a little caught up in the beaters because then whatever else was left in the bowl would slide between the two beaters and the crumbles would turn into a nice rolled out dough. --- You'll see what I mean :)
- Then roll the dough into a nice BALL.
- Grab your cookie sheet and grease it with PAM. We don't have PAM so I take some margarine on a knife and smear it around on the baking sheet.
- Spreading the dough out was very hard! I didn't think I would have enough to go around but I did. Just don't eat any of the dough because then there won't be enough!! haha
- Use your palm, fingers, a cup, anything helps to get this sucker rolled out. Don't worry how nice it looks because it looks great when it comes out of the oven. :)
Stick it in the oven at 350 for 10 minutes!
To make the Cream Cheese Frosting:
4 - 8oz cream cheese (I had about 6oz left and it worked perfect!)
1/4 unsalted butter, softened to room temperature
2 cups confectioners' sugar
2 TBSP. milk
1 tsp. vanilla
Mix the cream cheese and the softened butter together with a handmixer in a medium/large bowl -- (I used salted butter)
After a minute of mixing, add the confectioners' sugar.
Then and the milk and vanilla.
Mix until creamy! - Remember to scrape the sides and get everything in there good :)
- Use a knife and spread the frosting as evenly as you can
Words of Advice:
If you are using frozen blueberries, let them sit at room temperature for an hour or so. (I got them out about an hour before I started making the crust.)
To prevent the blueberries from leaking juice on your frosting and smearing... dab them with a paper towel in the bowl AND add them to the cake last!
(I put them first and learned my lesson haha)
However, if you want to see how much room the blueberries will take on the cake, you could make a light outline of where they will go by dabbing a blueberry along the top row and along the first column down. (I did 50 blueberries in all)
Bananas can go first! I did 2 rows of 6 banana slices and then 3 rows with 12 banana slices.
IT TOOK 2 full Bananas for the whole cake!
For some of the strawberries I was able to cut them directly in half and place them on the cake. However, you may be able to cut them in 1/4 size pieces depending on the size of the strawberry. For the larger ones, I cut them in 1/4.
What we have left and we didn't even start eating it until midnight last night!
Breakfast with Sean at the church before he left for work at 8:30am.
Sean & Ki -- Love my Vivint boys :)
