BEST FRUIT PIZZA
BEST FRUIT PIZZA
If you’re looking for a show-stopping dessert that’s as beautiful as it is delicious, this fruit pizza is your answer. With a soft sugar cookie crust, a creamy topping, a rainbow of fresh fruit, and a citrus-infused glaze, it’s the perfect treat for seasonal gatherings, potlucks, or just a sweet weekend indulgence.
This recipe is a crowd-pleaser and a fantastic way to showcase fresh fruit in a fun and creative way.
INGREDIENTS (Serves 12-16)
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar marshmallow creme
1/2 tsp. vanilla extract
Fresh fruit (such as kiwi, strawberries, pineapple, cantaloupe, and grapes)
1/2 C. sugar
Pinch of salt
1 T. cornstarch
1/2 tsp. orange zest
1/2 C. fresh orange juice
2 T. lemon juice
1/4 C. water
DIRECTIONS
Preheat your oven to 350 degrees. Lightly coat a 16″ baking stone with nonstick cooking spray. Unwrap and slice the cookie dough; place the slices on the prepped baking stone. Use damp fingers to press the dough to an even thickness, forming a 12″ to 14″ circle. Bake for 10 to 15 minutes or until lightly browned. Let cool completely on the baking stone.
In a big mixing bowl, beat the cream cheese on medium speed. Add the marshmallow creme and vanilla, beating until smooth and well blended. Spread the mixture on the cookie crust, to within 1/2″ of the edges.
Arrange the fruit on the cream cheese mixture as desired.
If using, prepare the orange sauce drizzle. In a small saucepan, whisk together the sugar, salt, cornstarch, orange juice, lemon juice, and water. Cook and stir over medium heat until boiling. Boil for 1 to 2 minutes, until thickened. Remove from the heat and stir in the orange zest. Allow to cool but not set up.
Drizzle the orange sauce over the fruit and chill for 2 hours before serving.
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