I don’t know about you, but it’s this time of year that I start missing warm weather. I decided that the perfect dessert to transport me from January to July would be a classic fruit pizza. You know, that dessert with a sugar cookie crust topped with cream cheese and a ton of fruit. Hello, delicious.
Fruit Pizza Printer-Friendly Recipe
Makes: 12 servings
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen berries
1/2 cup apple jelly or apricot preserves
Preheat oven to 350 degrees. Spray a pizza pan or baking sheet with cooking spray. Spread the cookie dough in the pan in an even circle. Bake in preheated oven for 16-20 minutes, until the dough is starting to turn golden. Remove from oven and allow to cool completely, about 30 minutes.
Prepare the cream cheese topping by combining the cream cheese, sugar, and vanilla in a mixing bowl. Use a hand mixer to beat together until smooth and fluffy, about 2 minutes. Spread cream cheese mixture over the cooled cookie crust. Place fruit over the cream cheese mixture. Brush the fruit with apple jelly or apricot preserves (stir to smooth out; add a tablespoon of water to thin out a bit, if desired), you will most likely not use all of the preserves.
Refrigerate for at least an hour before slicing and serving. Refrigerate any leftovers. Enjoy!