There are hundreds of ways to make fruit pizza, but I prefer this recipe. I dislike the recipes which call for the ‘glaze’ over the fruit. Yes, it keeps the fruit from turning color — but it also makes the dessert too sweet, in my opinion.
Instead, I choose to only use fruits that won’t color. This time around I did a red/white/blue theme for Memorial Day, using strawberries and blueberries. But really, the sky’s the limit (as long as you don’t count bananas and apples or anything that turns brown when exposed to air as part of that limit!)
I’ve had it with blueberries, strawberries, mandarin oranges, pineapple,sliced peaches, kiwi, seedless grapes, raspberries, blackberries, etc and they’re all delicious.
Be creative! Have fun!
Lastly, my mom used to make this recipe in a round pizza pan, and then ‘fan’ each layer of fruit out from the center. It makes for an awesome presentation, but can be expensive to purchase all that fruit. Instead, I normally cut the slices before I put the fruit on, and then I’ll decorate each ‘piece’ based on the fruit I’ve chosen to add. Additionally, I find it easier to cut and serve at parties if I make it on a cookie sheet — so that’s normally the route I go.
Fruit Pizza
(Family Recipe)
1 package (20 oz.) refrigerated sugar cookie dough (*Note that Pillsbury’s packaging has gotten smaller over the years. A roll of Pillsbury refrigerated sugar cookie dough is now 16.5 oz. Rather than suffering through a thin crust, I generally use 1.5 rolls of their dough. You could, of course, make your own from scratch, if so inclined.)
8 oz. softened cream cheese (you can use low fat, but I’ve never tried it with non fat)
1/3 cup sugar
1 tsp vanilla extract (almond is also delicious)
Directions
– Press dough into a 14″ round pizza pan (or a standard, sided cookie sheet. Mine is just slightly larger than 13×9…maybe 14 or 15×10?)
– Bake in oven at 350 degrees for 15-20 minutes, or until browned and puffed. Cool completely.
– Beat cream cheese, sugar, and vanilla together using an electric mixer, until well blended. Spread over cooled cookie.
– Layer your fruit of choice over the cream cheese mixture, and refrigerate. Remember to keep this dessert very cool if you’re serving it at a picnic. Travel with it in a cooler with ice, and make sure it doesn’t sit out all day. It’s really best right from the fridge!
