Quick and Easy Fruit Pizza

I love to make fruit pizza during this time of year when the weather can get a little dreary. The bright colors of the fresh fruit seem to brighten menus as well as spirits. Fruit pizza seems to say, “Spring is on it’s way!”I love to make fruit pizza during this time of year when the weather can get a little dreary. The bright colors of the fresh fruit seem to brighten menus as well as spirits. Fruit pizza seems to say, “Spring is on it’s way!”

Recently, I simplified my fruit pizza recipe. First, it dawned on me that I could try a pouch of grocery store sugar cookie dough for the crust. Nobody could tell the difference, including me! Win!

Secondly, I did a little online research and found that the the fluffly white topping could be simplified into two ingredients: marshmallow cream and cream cheese- the perfect combo!!

And thirdly, instead of carefully arranging the fruit in a pattern, I now just rustically place it all over the pizza. Or I wrangle a kid into doing this job. My three year old helped me this time, and loved it!  Easy as (pizza) pie.

Author: ANNIE
Recipe type: DESSERT, BRUNCH Cuisine: AMERICAN
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 16 PIECES


INGREDIENTS
  • (1) 17.5 oz sugar cookie mix pouch
  • ½ C butter at room temperature
  • 1 egg
  • (1) 8 ounce block cream cheese at room temperature
  • (1) 7 oz package marshmallow cream
  • 2-3 C fruit of your choice, chopped into small pieces

INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Prepare the sugar cookie dough according to package directions, mixing in the butter and egg.
  3. Using your hands, spread the dough evenly on a cookie sheet. Dot the dough with a fork to prevent air bubbles.
  4. Bake until lightly browned, about 12 minutes. Remove from oven, and cool completely.
  5. Mix the marshmallow cream and cream cheese until smooth and creamy.
  6. Frost the cookie dough "crust" with the marshmallow cream mixture.
  7. Cover the pizza with fruit. Refrigerate until serving. Slice into squares.

Recipe adapted from: https://www.theginghamapron.com/

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