Fruit Pizza

Apr 13th

So obviously, when you announce to teenagers that they’re making something called “fruit pizza” you get a whole bunch of annoying “disgusted” faces looking back at you. When I tell them that their crust is sugar cookies, their sauce is cream cheese frosting (more or less), and their toppings are sliced, chilled fruit, the expressions most definitely soften!

This is always a hit… ALWAYS. Every semester, every class. It’s great because of the delicious taste, but the reason I think they like it so much is because they’re impressed with the finished product. It’s very easy but what you end up with is elegant and seems as if it took a lot of time and effort.

You could use your own favorite sugar cookie recipe here, or go the quick route. You could even go the quicker route and buy your sugar cookies already baked and make individual fruit tarts for guests. They’d be fantastic for baby or wedding showers… quick, easy, make-ahead and beautiful!

Fruit Pizza

1/3 package refrigerated sugar cookie dough

1/3 of (8 oz) pkg. cream cheese, softened

2 tbsp. sugar

¼ tsp. vanilla

1/3 c. canned peaches, drained and sliced thinly

1 c. strawberries, sliced

1/2 c. blueberries

¼ c. orange marmalade (or any jelly or jam)

1.       Heat oven to 350 degrees. Roll out dough on a lightly floured surface until it is round, like a pizza crust.

2.       Bake for 10 to 12 minutes or until golden brown. Cool  15 minutes or until completely cool. Transfer to cutting board.

3.       In a small bowl, combine cream cheese, sugar, and vanilla; beat with electric mixer until fluffy.

4.       Spread mixture over cooled crust. Arrange fruit over the cream cheese.

To make today more fun, I made it into a competition! The kids got VERY into it and the end results were great! I wouldn’t recommend making your fruit pizza into a face unless you were serving this to kids… slightly less elegant, as you will soon see.

5.       Spoon or brush warm marmalade over fruit. Refrigerate at least 1 hour before serving. The chilling is recommended but not necessary. We didn’t have time so they ate it as is and had NO complaints!  Here you could use any flavored jam, jelly, or preserves that you like. Only glaze the fruit. This gives the “pizza” that shiny look you always see in fruit tarts behind glass counter-tops.

For some close-ups:

And the winner… drum roll please… YELLOW KITCHEN!

Just stunning.

6.       Cut into “pie slice” wedges or squares. Store in fridge.

This would be a great rainy day dessert to make with kids. You could sub any fruit, as long as you keep it colorful (kiwi would be awesome).

I love this dessert but it is VERY sweet. If you wanted to dial down the sweet factor you could only do 1 tbsp. sugar (or none) in the “sauce”, and skip the jam on top all together. Have fun!

Seventh pd. class ended up making something pretty snazzy.. I thought it should be added:


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