Growing up, I can remember my favorite meals involved something that we very very rarely got to have. My mom worked 2nd shift at a factory for most of my child and teenage-hood so she really didn’t have time to make complicated meals. Still, every summer she had some recipe she tried for a family reunion or cookout and my favorite was fruit pizza. This is a painfully easy recipe that is basically a cookie crust, cream cheese “sauce” and fresh fruit.
Now of course for me being a professional, and for the photos I most definitely went a step further and brushed on a glaze over the fruit to make it pretty and keep the fruit from drying. This turned out to be a 16 inch pizza and between 6 people it was gone in one day. It was insanely delicious. So delicious in fact, that my son wants me to make it again for his birthday this weekend!
Fresh Fruit Pizza
Crust: Sugar Cookie dough (you can cheat and buy the refrigerated kind to skip making your own) But here is the most basic recipe there is:
Sauce: 1 pkg Cream Cheese, room temp, 1/4 C. Marshmallow Fluff
Topping: 3 cups assorted fresh fruits (I used raspberries, blueberries, blackberries, sliced strawberry, pineapple and kiwi, do NOT slice blueberries, blackberries or raspberries ) Try not to have super watery fruit, you may have to blot the pineapple. For presentation purposes I do not recommend bananas. Also, if you fruit isn’t sliced perfect, I promise nothing bad will happen. Its called being human and even I have wonky cuts sometimes.
Preheat oven to 375 degrees
A) If you are making your own cookie dough, cream your butter, sugar, egg and vanilla in your mixer until its a nice fluffy pale yellow, then add your dry ingredients and mix. You can roll the dough out or just plop the blob onto an ungreased pizza pan and spread with your fingers (I did) and note, the cookie will spread during cooking so don’t go too thin! Cook that crust for about 12 minutes or until golden brown. Let cool.
B) If you buy your dough, just roll it out or plop it on the pizza pan and bake according to directions.
Sauce: Mix the marshmallow fluff and cream cheese in a stand mixer on medium until it reaches a medium consistency, basically doubling the volume of the cream cheese. This mixture should be creamy but not runny.
Decorate: This one is up to you! You can make any kind of pattern you desire, like rings and patterns, faces, really anything your mind comes up with and there is no wrong way. When you are done, chiil it in the fridge for a couple hours.