I made this dessert for a gathering this past weekend at my house. I haven’t done much cooking lately, and I really enjoyed it. Everything came out so beautifully and we had a nice time.
Fruit Pizza
(You can use just about any fruit, I think. I am just listing the ones I used because I had them available, but it made a really nice combination. The peaches and blueberries were ones that Mom and Dad had frozen from fresh a few months back—they really tasted good. The pattern you use to lay out the fruit will determine how much of each type of fruit you will need.) You can use a regular pizza pan if you want, but I used a springform tart pan, and it came out really nice.
Oh, if you are avoiding sugar, this recipe might not be for you. But maybe a sugar substitute could be used and perhaps a different kind of dough. Otherwise, go for it…it is yummy, I promise!
Ingredients:
1 roll sugar cookie dough
1 8 oz. package cream cheese
1/3 cup sugar
3/4 teaspoon vanilla extract
Fresh or frozen peach slices (not canned)
Fresh or frozen blueberries (not canned)
Fresh kiwi slices
Canned mandarin slices
1/2 cup apricot preserves
1 tablespoon water
For the crust: Preheat oven to 375. Line pan with cookie dough slices, cut about 1/8 inch thick, overlapping them a little. (If using the springform pan, make sure to press into the sides as well.) Bake 12 minutes or until light brown. Let cool completely. (At this point, you can remove crust carefully from pan and place on a nice platter, which you’d want to do anyway if using the springform pan.)
For the “sauce”: Mix cream cheese, sugar, and vanilla. Spread over cooled cookie crust.
Toppings: Arrange fruit slices however you like. I went all around the outer edge with peach slices, then I worked toward the center with the kiwi and the mandarin oranges. Then I filled in the spaces evenly all over the pizza (or tart) with blueberries. That way, every slice of the dessert contained a taste of each.
Glaze: In a small saucepan, mix the apricot preserves and water. Cook on very low heat, stirring frequently until you get the shiny thick consistency of a glaze. Brush over the top of pizza, making sure to cover any fruit that might tend to darken (like peaches). Chill for at least 2 hours. (I covered mine in the refrigerator by laying the platter on several long pieces of plastic wrap, twisting edges over the top, and securing with a wire tie so it didn’t mess up my “artwork”. 