Sweet Love

 

Love so enticing, delicious and sweet

brings delight to the heart like a sugary treat.

© Julie Rehnelt 2014

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✿~Peace & Love~✿

Fruit Pizza

I don’t post many recipes here, but this one is definitely worth sharing…

We had a BBQ yesterday for the 4th of July, and while talking to my sis about the dessert menu, she came up with the idea of making my fruit pizza.  It’s been quite a few years since I’ve made one, so when she mentioned it I thought “Oooh yeah, that sounds reeeally good!”

And good it was!  If you’ve never had fruit pizza before you’re seriously missing out on something yummy.  I’ve seen many variations out there for it, and I’m sure they’re all quite delicious, but this is a very old recipe that I got from a friend of mine a long time ago (before the internet came along filled with a plethora information on everything and anything), so I’m sure it’s better than all the rest.  😉

Here’s a photo of the one I made yesterday…

Yeah, I know… the crust edges are smashed in a couple places (oops!) and that the design isn’t very imaginative, but it was still really tasty!

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Here’s the recipe:

1 roll (16.5 oz) refrigerated sugar cookie dough

1 package (8 oz) soft-style cream cheese

1/3 cup sugar

1/2 tsp. vanilla

For the fruit you can use whatever happens to tickle your fancy, but for this one I used:

1 cup fresh strawberries, sliced (it’s strawberry season here right now and I’m in heaven!)

1 kiwifruit, peeled, halved, and sliced

1/2 cup fresh blueberries

1 cup fresh pineapple, sliced

The original recipe calls for 1 banana peeled and sliced, instead of the pineapple, but I was in the mood for pineapple so I substituted.  If you wish to add bananas, be sure to toss the banana slices in lemon juice to prevent browning. 

Directions:

1.  Press cookie dough evenly onto a lightly greased 12 inch pizza pan.  Prick with fork.  Bake at 375 for 10-12 minutes or until golden brown.  Cool completely.

2.  Combine cream cheese, sugar and vanilla until smooth.  Spread mixture evenly over cooled crust.  Arrange fruit as desired over cream cheese.  Refrigerate at least one hour.  To serve, cut into wedges or squares.

The original recipe also calls for a 1/2 cup orange marmalade or peach preserves combined with 2 Tbsp of water to be drizzled or spooned over the top, but I forgot to get some at the store so ours was naked.  😀   It was still yummy, but topping it with the orange marmalade really adds to the flavor and gives it a delicious added touch.

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Sure, it’s overly sweet and packed with sugar, but it really is a light and refreshing dessert for the summer time.  Besides, I used organic fruit so that makes it healthier, right?!

😉