June 25th, 2011
The first time I had a fruit pizza I was about 11 years old at the house of one of my girl friend’s. Her mother had made one. It was love at first bite! The fruit combined with the cream cheese and the sugar cookie crust just seemed perfect together. I only had one slice, but that one slice left quite an impression on me. I never had another taste of fruit pizza until I made my own sixteen years later. I fell in love again. And although I think about that first bite every summer, it was another three years before I made another one. And that day was yesterday!
Unfortunately I did not have a pizza pan. Just a 9” pie plate and a serious kryptonite like weakness for cookie dough. So my fruit pizza ended up with deep dish crust. Whatever contents of the roll of sugar cookie dough didn’t fit into the pie plate, went in my mouth – a decision I regretted later. Its probably all in my head, but whenever eat high fat foods, I truly believe I can feel my thighs widening!
So I will be sure to a) share this dessert with as many people as possible and b) keep my portion sizes in check!
Incidentally, this fruit pizza is so awesome that my low-carb dieting husband who has AMAZING self control could not resist it and declared it the best dessert recipe I have ever made!
Sliced fruit of your choice ( I chose kiwi, strawberry and blueberry)
1 roll refrigerated sugar cookie dough
8 oz Neufchatel cheese, softened to room temperature
1/3 cup sugar
1 tbsp vanilla
1 tbsp apple or apricot jelly
1. Preheat oven according to the cookie dough’s package directions.
2. Spray a 12” pizza pan or 9” pie pan* with cooking spray.
3. Take pieces of the cookie dough and press it onto the bottom of the pan so as to make an even, level crust.
4. Bake crust in the oven and monitor closely. You may need only 10 minutes for a pizza pan, but the pie pan will require between 15-20 (depending on thickness of the crust).
5. Once baked, allow to cool for at least 1 hour.
6. Mix together the cream cheese, sugar and vanilla until smooth.
7. Spread cream cheese mixture over the crust.
8. Arrange fruit on top of the cream cheese mixture.
9. Whip the jelly with a fork so it is spreadable and brush the jelly lightly over the fruit.
10. Allow to chill or serve immediately.
* Note: if using a 9” pie pan, you will have leftover cookie dough. You could press the remaining into a muffin pan and make mini fruit pizzas.