Fruit Pizza Recipe

This week every year is always the hardest week for me to make a weekly dessert for my husband to take into work. On April 14 my husband has his anniversary at work. I usually try and make something fun or supper awesome, but the idea has to come to me … and it usually does … the night before I need to make it (so the night of the 12^th, for making on the 13^th for him to have it work on the 14^th). But in addition, I’ve already baked one item that week AND the 14^th is also my birthday, so I’m tempted not to bake because I’m high maintenance and want to be lazy on my birthday week. BUT I never do! More on this later …

This week’s recipe is one from my mom’s recipe box — FRUIT PIZZA. I think is probably a staple in most homes. I have to admit I was surprised at how many people have had the Strawberry Jell-O Pretzel Salad. Who knew?!?!

This is a SUPER simple recipe despite what looks like a long process.

CRUST / COOKIE

INGREDIENTS
1 batch sugar cookie dough

This is something I learned in grad school: KISS – Keep It Simple Stupid! This week I’m not constructing anything from scratch. I’ve used premade cookie dough which I order from my milk delivery service.

DIRECTIONS

1. Mine comes in a tub so I roll balls and smash them to about 1/8’ thick. If you have a tube, then slice medallions 1/8” thick.

2. Arrange “cookies” slightly over lapping onto aluminum covered pizza pan. Press edges together slightly. There should be no gaps!

3. Bake at 350^oF for about 20 minutes or until cookie crust is golden brown. Cool. Move onto serving dish.

FROSTING

INGREDIENTS
1 – 8oz container cream cheese
1 – 8oz container Cool Whip
¹/₃ cup sugar
½ teaspoon vanilla extract

DIRECTIONS

1. Combine ingredients and mix well until smooth. I set mine in my KitchenAid Stand Mixer with my whisk attachment.

2. Spread evenly onto crust.

FRUIT

INGREDIENTS
Dole Blueberries
Pineapple
Kiwi
Mandarin Orange Slices
Banana

Use what you like. Summer is the best season to make a fruit pizza because there are so many local organic and natural choices. I’m using the pinnacle of my mom’s pizzas, a pineapple ring. This ring was cut from a fresh pineapple a neighbor gave us as they were emptying their fridge to go on vacation. My mom typically uses one canned ring.
I personally think fresh berries are a key to a totally rockin’ Fruit Pizza. But I’m making mine today and there isn’t a selection of great berries at a great price yet.

DIRECTIONS

1. Arrange sliced/bit-sized fruit on frosting as desired.

I’ve seen pizza designed with scattered fruit like when you see toppings on a real pizza pie and they’re just tossed on top. But I prefer to arrange my fruit. This is twofold: 1. Everyone gets some of each fruit. 2. It’s pretty!

GLAZE / SAUCE

INGREDIENTS
½ cup sugar
2 tablespoons cornstarch
1 cup orange juice
¼ cup lemon juice

DIRECTIONS

1. In a small saucepan, mix together sugar and cornstarch. Add in juices.

2. Over medium-high heat stir constantly until thickened consistency.

3. Cool. Add desired amount to pizza.

I like to spread a thin layer over the entire pizza. My mom prefers to drizzle the glaze; if you think you’re a drizzler too, I recommend cutting the glaze ingredients in half so you don’t waste them.

KEEP THE FRUIT PIZZA REFRIGERATED! Cut into pizza slices to serve.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living.