Hey y'all - Sorry about the 2 month hiatus. For those of you that didn't know, I was involved with planning The DOUGHMAN that took place last Saturday. It was on Man vs. Food last year (I had my 2 seconds of fame) and its basically a relay quadrathon where you have to eat a meal (think pork BBQ or a pizza) and then run, bike or jump into a flimsy inner tube and paddle across the pool. It was a lot of fun this year, but took up A LOT of my time. So, in addition to school, DOUGHMAN, and starting to coach summer swim league again, and throw in a trip to Italy, there wasn't much time to bake/blog.
So, let's start summer off in style - with a Fruit Pizza! I absolutely love this dessert and make it all the time in the summer. Its super simple and easy to take to a cookout, and its got fruit on it, so its gotta be healthy, right?
I always use strawberries and blueberries no matter what (they are my favorite), and here i've used kiwi and bananas, but you can change it up with whatever fruit you have! I've used mandarin oranges or peaches - this can really work with everything!
The icing is cream cheese "frosting" - my favorite by far. For the cookie crust, if you are really in a time pinch, you can use it with the pillsbury roll out sugar cookie dough and it tastes great. I recently made it with my own sugar cookie dough, and I liked it a lot better -I think the Pillsbury dough is too sugary.
There is an optional apricot glaze that you can put on top. Ever since the glaze leaked on my friends pants on our way to a cookout, I've left it off. I don't think it adds anything to the pizza, but it also doesn't ruin it!
The tart usually lasts a couple of days, but it can go soggy - so make sure you eat it up in a timely manner (shouldn't be problem). You can also use any shape of pan (square, rectangle, star, heart), so go crazy!!!
Fruit Pizza
Sugar Cookie Dough
1 8oz package Cream Cheese
1/3 cup sugar
1/2 tsp vanilla
assorted cut fruits (strawberries, kiwi, banana, blueberries, raspberries, peaches - anything!)
Optional Glaze:
2 tbsp apricot preserves
2 tbsp water
1. Spread out cookie dough on a flat pizza sheet (or any other sized sheet) until covered (use your hands!!!). Bake at 350 for about 15 minutes until just turning brown. Let cool.
2. Mix together softened cream cheese, sugar, and vanilla. Spread onto cooled sugar cookie - I like to spread mine right to the edge!
3. Arrange the cut fruit in any pattern that you like.
4. (Optional) - Mix together the apricot preserves and water, spread evenly over tart.
5. EAT!
