When I first told my husband I was going to make a “Fruit Pizza,” his reaction was “Fruit and Pizza DO NOT go together.” To add to the insanity, I enlightened him that this would include a sugar cookie base, fresh fruit and a creamy vanilla icing! My husband’s disbelief turned into my instant motivation. Pillsbury actually provided the recipe online and the only factor I decided to leave out was applying Apple Jam after all was said and done.
1 Roll of Pillsbury Refrigerated Sugar Cookie Dough
1 (8oz) package cream cheese, softened
1/3 Cup Of Sugar
1/2 Tsp. Vanilla
1 Cup Strawberries, Sliced
1 Cup Blueberries
2 Kiwis, peeled and sliced
1 Cup Pineapple, sliced into small pieces (I did not use pineapple in this recipe but I will next time, it sounds delicious!)
Preheat oven to 350. Spray a 10-12 inch pizza pan with non-stick cooking spray. Take your cookie dough and begin breaking up the cookie dough onto the pan, making sure to gently press onto the pan. Try your best to form a complete circle while evenly pressing your dough onto the pan. The warmer the cookie dough became, the easier it was for me to mold and shape the dough to form a circle. Bake 18-20 minutes and let cool completely.
While the cooking dough circle is baking, use an electric mixer to whip together the cream cheese, sugar and vanilla until fluffy. Using a rubber spatula, spread cream cheese mixture evenly over cookie pizza crust. Top and design with fresh fruit! Chill in refrigerator for 30minutes to one hour prior to serving.
This treat is perfect to bring to parties, serve up with wine at “ladies night” or a fun Friday dessert for the kiddos…your significant other may also end up enjoying it like mine did!