
This fruit pizza recipe is made with a cookie dough crust, cream cheese
filling and apples, blueberries, grapes, strawberries, and kiwi fruit.
Serve for breakfast, brunch or an afternoon snack.
A
fruit pizza for breakfast or brunch? What a great way to
serve fruit! A cookie dough crust, cream cheese filling and
your choice of delicious fruits make a quick and easy tasty
treat. Eating fruit doesn't have to be boring!
This
fruit recipe tastes great and is so versatile because you can customize
it for whatever kind of fruit you like to eat.
Get
creative with your fruits and enjoy the produce of the seasons. Fresh
fruit works best, but you can still use canned or dried fruit and
achieve great results.
You might also enjoy
this
fruit
pizza recipe.
Fruit
Pizza Recipe
Prep
Time: 30 minutes
Baking
Time: 15 minutes
Ingredients:
1 package (18 oz.) refrigerated sugar cookie dough
1/2 cup granulated sugar
1 egg
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 teaspoon vanilla extract
3-5 various fruits, sliced thin
(grapes,
blueberries, apples, kiwi fruit, bananas,
mandarin oranges, peaches, and strawberries are great fruits to
experiment with.) (If you are using canned fruits, be sure to
drain them very well and blot with a paper towel to remove the excess
moisture.)
Instructions:
Step 1: Preheat oven to 350
degrees.
Step 2: Unroll the refrigerated
sugar cookie dough. Roll
into a ball and begin flattening out the dough. Place on a 12 or 14
inch flat pizza pan and keep working the dough until it is spread out
to the outer edges of the pizza pan.
Step 3: Bake the cookie dough
crust until lightly browned, about 10-12 minutes. Allow to cool
completely on a wire baking rack.
Step 4: In a medium bowl, combine
the sugar, egg, cream
cheese, sour cream and vanilla. Beat until smooth with an electric
mixer or whisk.
Step 5: Spread the cream cheese
mixture evenly on the cooled cookie crust.
Step 6: Beginning in the center
of your crust, place the fruit in a circular fashion layering as you
go. Be creative!
Step 7: Refrigerate until you are
ready to eat. Use a pizza cutter and cut into 12-16 pie shaped wedges.
If the cream cheese mixture seems too runny, refrigerate for 30 minutes
before applying to the cookie crust.
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