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Fruit Pizza Recipe

One of my favorite things about spring is knowing that fresh fruits are just around the corner. Sweet strawberries, tart raspberries and the melons – Yum! What better way to enjoy them than on a Fruit Pizza?

I first remember eating a fruit pizza when I was 7. My mom let us spread the Cool Whip and decorate with mandarin oranges and bananas.  So I was excited when my kids wanted to help me this week.

Guess what I learned?  They didn’t want kiwi or oranges on the pizza and the banana was gone before we could even slice it.  My son picked a star shape and away we went with the blueberries.  We used a packaged sugar cookie dough and a tart pan with a removable base, but you could make this on a real pizza pan or even a cookie sheet.  Next time, we’ll make individual pizzas so my daughter can decorate her own.  I opted to “upgrade” from the whipped topping to a lime, cream cheese and whipping cream spread and it made the fruit pizza taste a bit more grown up.

Looks like we can enjoy this Fruit Pizza in the spring or the 4th of July!

Fruit Pizza Recipe

1 15-oz package sugar cookie dough
2/3 cup whipping cream, whipped
1 8-0z package cream cheese, softened
1/2 cup granulated sugar
1 1/2 tablespoons fresh lime juice
your choice of fruit, such as
strawberries
raspberries
blueberries
mandarin oranges
mango
pineapple
kiwi fruit
bananas

In a tart pan with a removable insert or on a pizza pan, place a large circle of rolled out sugar cookie dough. Don’t worry if the dough cracks a bit. It will cook together as it bakes. Bake 5-8 minutes longer than the package instructions.  Because you’re cooking one large cookie, you’ll want to make sure the center is fully cooked. Remove from oven and allow to cool completely.  Move the cookie to a serving tray before decorating.

In a small, chilled bowl, whip the cream until stiff peaks form and set aside.  In a large bowl, beat the cream cheese for 2 minutes until fluffy.  Add the sugar and lime juice and beat for 1 minute more until smooth and shiny.  Using a plastic spatula, fold in the whipping cream until fully incorporated with the cream cheese.  Spread cream mixture on the cooled cookie and decorate with fruit.  Serve immediately. Makes 8-12 servings.

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