Thursday, May 10, 2012

Fruit Pizza

I love fruit! Especially fresh and in season so, for my monthly card club I made this delicious fruit pizza. So easy and delicious.
I used a pizza stone to bake the store bought cookie dough
(Yes this is one of those easy recipes-Love that!).
Placing parchment paper on the stone first ensures the Cookie will release easily.
Using a light dusting of flour, roll dough to 1/8" thickness, making sure to keep it about an inch from the edge of the pan or stone you are using. Trust me on this one - If you roll it to the edge it may expand and make a mess in your oven and - A not so pretty fruit pizza.
Once the cookie is baked and cooled completely.
While the cookie is cooling prepare the glaze.
Carefully remove the parchment paper from the cookie.
Spread cream cheese mixture over cookie leaving a half inch or so around the edge.
Working from the outside, arrange fruit over cream cheese.

I used blueberries, strawberries, kiwi, pineapple and mandarin oranges.
Raspberries, peaches, blackberries, apples, grapes and bananas also work well.
If you use bananas add them just before serving.
Carefully brush fruit with glaze.
Any leftover glaze and fruit can be combined for a fresh fruit salad - A Delicious Bonus!

 Refrigerate for a couple of hours and enjoy!

Refrigerated cookie dough
Assorted fresh fruits
(I also used canned Mandarin oranges)

1/4 Cup sugar
dash of salt
1 Tbsp. cornstarch
1/4 Cup orange juice
2 Tbsp. water

1 (8 oz.) package cream cheese
1 (8oz.) container Cool Whip
1 tsp. vanilla (I used Mexican vanilla)
1/2 cup powdered sugar

Roll cookie dough on a pizza pan or stone to 1/8 inch thickness, bake at 350 degrees for 10 - 12 minutes or until the edges get lightly browned. Allow to cool completely.

Prepare glaze while the crust is cooling. Mix ingredients in a small sauce pan, cook over medium heat just until it begins to thicken 3-4 minutes. Let cool. 

For the topping: In a large bowl, blend ingredients with a mixer until smooth

To Assemble the pizza: Spread the topping onto the cooled cookie crust, leaving 1/2 -1 inch of the edge uncovered. Arrange fruit over pizza in desired pattern. Gently brush the glaze over fruit. Refrigerate 2 - 3 hours before serving.

This desert always gets wows when I bring it to BBQ's and Pot Lucks. I can't wait until peaches are in season. 

Thanks for stopping by!



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