If you are having a Fourth of July get together, these mini Red, White and Blue Fruit Pizzas are the perfect refreshing dessert to serve. Friends will not be able to get enough of these light and sweet treats, and you will love how easy they are to make!
When it comes to holiday parties or get-togethers, I am always on the lookout for the easiest dishes and treats to make. I don’t want to spend hours in the kitchen making dishes that are going to disappear faster than it took to make them. I want something that guests can enjoy, and that I can enjoy making. These fruit pizzas are just that. They are so simple, take almost no time at all, and it doesn’t even require your oven being on for a super long time. Who wants to heat up their house with the oven in the middle of summer?!
These little pizzas are the perfect treat for summer, with how easy they are to make, and then on top of that, the light and creamy filling and berry-mint topping are the perfect combination to get a sweet refreshing treat on a hot summer day.
To Make: Start by cutting a tortilla into several rounds with a 2” biscuit cutter. If you don’t have one, a wide-mouth mason jar lid also cuts out perfect-sized circles. Drench in butter, cinnamon, and sugar, then press it all into the bottom of a Good Cook muffin pan. You’re aiming to make teeny, tiny pie-shaped pizza rounds, so press those tortillas and allow them to naturally curve up around the edges of the muffin cup.
To make these even more decadent, I used a vanilla bean rather than vanilla extract to add a pop of texture into the cream cheese filling. I just love what adding a vanilla bean does to a white filling. It almost seems rebellious to tarnish the beautifully white filling, but isn’t that the beauty of it as well? The Good Cook Santoku knife may be the most versatile knife in my kitchen. Perfect for cutting and chopping, it’s also ideal for slicing vanilla beans with it’s razor-sharp edge and the rounded top makes it simple to scrape out the caviar.
I am in love with these little Fourth of July treats, and I hope you fall in love with them too. I promise, you will not regret bringing these to any summer holiday party!
Mini Fruit Pizzas
Quick and simple Mini Fruit Pizzas to take along to your Fourth of July BBQ! Refreshing for those hot summer days!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6
- 4 flour tortillas
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 4 oz cream cheese, room temperature
- 1 (8 oz) container frozen whipped cream, thawed
- 1 vanilla bean
- 2 cups chopped strawberries
- 2 cups blueberries
- Fresh mint, chopped, for garnish
Preheat oven to 400*F. While oven is preheating, melt butter in a small microwave safe bowl. Heat for 30 seconds at a time, stirring in between, until butter is melted. In another small bowl, combine sugar and cinnamon, stirring until mixed. Using a 2″ round cookie cutter, or a wide mouth Mason jar lid, cut 12 rounds in the tortillas to make the base of the mini pizzas. Using a pastry brush, brush the melted butter on both sides of the tortilla rounds. Next, take the cinnamon/sugar mixture and sprinkle over both sides of the rounds. Place the rounds in either two 6 muffin cup tins, or one 12 muffin tin, pressing down until a bowl is formed. Bake in the preheated oven for 10 minutes, or until the tortillas are golden. While the tortillas are baking, make the cream cheese mixture by placing whipped cream and cream cheese into a stand mixer and beat on high speed until light and fluffy. Split a vanilla bean using a sharp knife, and using the blunt of the knife, scrape out the caviar and place into the stand mixer with the cream cheese mixture. Beat on medium speed until well incorporated. Mix together the cut up strawberries and blueberries in a bowl and get ready to assemble mini pizzas. Once the tortillas are done baking, remove from oven and muffin tins, place on a serving dish, spoon in roughly 1 Tbsp of the cream cheese mixture, top with berries and garnish with chopped mint. Serve immediately, or store in refrigerator up to a couple hours before serving.
Find more recipes from Carla at Carla’s Confections