Fruit pizza recipes have been around forever but it was only a few years ago that I made one for the first time. I had seen the recipe and seen fruit pizzas made by others but I had never made it, mainly because it was so expensive! Most fruit pizzas are piled high with fruit and that gets very costly. But a few years ago, a co-worker brought in a fruit pizza that had less fruit. It was more economical to make and easier to eat. Plus her fruit combination was beautiful and tasted awesome. So that’s how I make it. And I make it often because I think it might be my favorite dessert ever!
- 1 roll refrigerated Pillsbury sugar cookie dough
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
Preheat oven to 350 degrees.
Spray a 10×15 cookie sheet (it should have sides) with Pam. Cut cookie dough into small pieces and spread evenly over pan. Then gently press dough onto pan until you have a solid sheet of dough. Bake at 350 degrees for 8 to 10 minutes. Watch closely. Edges should be barely brown and center should be set. Let cool.
Using your mixer, combine cream cheese, sugar and vanilla. Spread over cooled crust.
Add fruit of your choice and enjoy!
If you like a firmer fruit pizza (that you can pick up to eat), wait to add the cream cheese mixture and fruit until about 8 hours before serving. If you like a softer fruit pizza (my family’s preference – you eat it with a fork), you can prepare the pizza the night before.
My favorite fruit combination is strawberries, kiwi and blackberries. Anytime I see blackberries on sale, I automatically crave fruit pizza.
One thing I do now that makes it easier is I cut the pizza in serving size pieces before I put on the fruit. Then I put the fruit on each piece. It makes it a lot easier to serve. If you put all the fruit on and then cut, sometimes it is a little bit harder to make a clean cut.
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