Mini Patriotic Fruit Pizzas (Dairy and Egg Free)

Well, it’s officially SUMMER, my favorite season, and one of the reasons why I love summer so much are all of the fresh berries that are now ripe! With Independence Day just a few weeks away, these red, white, and blue mini fruit pizzas, with icing made from Kite Hill Foods cream cheese, are a great idea for your Fourth of July menu if you're still looking for a little something sweet to serve!

My niece and nephew were in town this past weekend and among a lot of pool time and craft projects we also managed to whip a batch of these Mini Summer Fruit Pizzas! These kids are not plant-based by any means, but you should have seen them gobble up the result! We all had fun, and no one even knew the difference, just the way that Aunt Sarah Likes it!

What you are going to need to buy:

Flour (1.5 c)

White Sugar (1/2 c)

Butter, softened - (or vegetable oil, vegan spread) ( 6 tablespoons) - (We like Earth Balance)

Vanilla (1 tablespoon)

Pinch of Salt

1 Egg - (Or the vegan equivalent such as Just Egg, which is what we used)

Milk - (1-2 tablespoons) (Substitute your plant based favorite - we like the Vanilla Oat Milk, for this recipe, for obvious reasons! The Vanilla Oat Milk from Rise Brewing is great for baking.

Baking Soda (1 teaspoon)

Baking Powder (1 teaspoon)

Fruit, of your choice, diced into small pieces

Cream Cheese (from from Kite Hill Foods)

Powdered Sugar
 

What you are going to need to do: The Cookies

Let’s start with the crusts…which are basically just sugar cookies.
In a bow sift together the flour, sugar, baking powder, soda, and salt.
In a smaller bowl whisk together the softened butter, vanilla, oak milk, and egg until well combined.

Combine wet and dry ingredients until the dough comes together. Do not overwork the dough. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.

Roll out dough and cut to desired shape…obviously for these I used a round cutter (actually a biscuit cutter because it had the pretty fluted edge!)

Bake at 325 for 8-10 minutes, depending on your oven.

Let cool completely before decorating.

The Icing:

This icing is so easy it’s hardly worth explaining. Into a small bowl mix together 1/2 container of Kite Hill Cream Cheese, 1/2 cup of powdered sugar, and a splash of vanilla. You can use the entire container of cream cheese if you plan to double to cookie recipe (This recipe makes 12 medium cookies.)

The Assembly:

After the cookie crusts are nice and cool, frost the tops of the cookies and arrange fruit (or other toppings) to your liking. Keep cool before serving.