While my daughter was visiting earlier this month, she made one of her favorite desserts to take over to a dinner one evening: Fruit Pizza. Fruit Pizza has been around for a long time. I remember having it for the first time in the mid-1980’s, around the time she was born, actually.
The recipe is easy:
1 roll of refrigerated sugar cookie dough
1 medium container Cool Whip
Various fresh fruits (or frozen, thawed)
J got started on this before I had my camera in hand so I didn’t get any pictures of her preparing the cookie dough. Remove dough from package, cut it in half and place on plate. Microwave for 15 seconds to soften. It will spread easily onto a pizza pan, especially if you squirt a little Pam on your hands. If you prefer to roll it flat, then place a sheet of wax paper on top. If you plan on transferring your pizza to a large plate, then place parchment paper underneath before spreading dough on top. Bake according to directions on package and let cool completely.
Next up, prepare the fruits. For her pizza, she used fresh blueberries, strawberries, kiwi and peaches. Just about any fruit will work- including pineapple and grapes cut in half. If you use sliced bananas, dip them in lemon juice to prevent browning.
As she prepared each fruit, J placed it in a bowl with a paper towel in the bottom, then placed a folded paper towel on top, then placed the next fruit etc. and put them in the fridge while the dough was cooling. This draining method prevents soggy crust.
While she likes the easy Cool Whip method, I prefer another one that takes a little more time. I use a small, 8 oz Cool Whip, 8 oz pkg of cream cheese, ½ C powdered sugar and 2 tsp vanilla all whipped together. Another option is 8 oz Cool Whip and 7 oz marshmallow fluff whipped together. All are excellent!
Spread the “sauce” onto the cookie crust
and then go to town decorating your pizza
Some folks like to get fancy with their decorating:
But you know what? It's ALL good!
There is another version of fruit pizza that calls for an orange glaze poured on top that is supposed to be to-die for.
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
Reviewers and cooks alike swear this is worth taking the time to do and also say that it tastes even better if refrigerated overnight. I have not tried this glaze and would love to know how it tastes!
Like to spread the dough into a 9x13 pan.
Bake the dough on a pizza stone.
Like to slice the pizza after spreading the topping, and then add the fruit.
And others like to have this for breakfast! (who? me?)