Today was a gorgeous summer day...nothing out of the ordinary here in Charleston. We planned to get together with friends to have lunch and watch the US play Turkey in a friendly soccer match, and were tasked with bringing a dessert. Fruit pizza is one of my absolute favorites to make this time of year -- not only is it colorful, refreshing and light tasting, but it's portable! (at least for taking to a friend's house...it's best to keep it refrigerated).
Because I grew up with a non-chocolate-eater in the house, this recipe is one my mom has been making since I can remember. It is always a hit, and another plus is that you can put whatever fruit you want on top. While I tried to keep this one closer to the red, white and blue theme (well...red, white and green really, because I couldn't think of a white fruit) as we cheered on the US, mandarin oranges are delicious on this, and if you want to get really festive in anticipation of Independence Day, star fruit is a delightful addition.
Cherries are a favorite fruit of mine and I love the dark color it adds to this dessert. If you don't have a cherry stoner, I've found that an easy way to pit cherries is to use a jumbo straw, which I keep on hand for smoothies and milkshakes. Remove the stems from the cherries, and you can just poke the straw from top to bottom through each cherry. It's a quick, easy process.
Makes one 12" pizza
- 1 Package Refrigerated Sugar Cookie Dough
- 1 8-oz Package Cream Cheese, softened
- 1/3 Cup Sugar
- 1/2 tsp. Vanilla
- Assorted Fruits (berries, pineapple, star fruit, kiwi, mandarin oranges, bananas, cherries, etc).
- 1/2 Cup Apricot Preserves
- 2 Tbsp. Water
Preheat oven to 375F. Grease a 12" pizza or tart pan. Cut cookie dough into 1/8" to 1/4" slices. Line the pan with slices and gently press together to create the crust. Bake for 12 minutes and let cool.
When the 'crust' is cool, blend cream cheese with sugar and vanilla. Spread over the cookie. Arrange fruit in an attractive pattern. Mix the preserves with water and spread over fruit pizza as a glaze. Chill until ready to serve.
Make Ahead Note: You can bake the cookie 'crust' and make the cream cheese 'sauce' and glaze the day before serving. Don't assemble until the day-of.