Powered by Simple Recipe Pro Recipe Plugin

Mini Fruit Pizzas

Preparation 15 Cook Time 10 Serves 6     adjust servings

Quick and simple Mini Fruit Pizzas to take along to your Fourth of July BBQ! Refreshing for those hot summer days!

Ingredients

  • 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

Instructions

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.

© 2015 Good Cook. All rights reserved.