I’ll never forget the first time I ate a fruit pizza. I was attending a kitchen-products demonstration about fifteen years ago, and although I really couldn’t afford to buy anything, I was so mesmerized by the combination of sweet and tart, of creamy and crispy-chewy, that I bought a pizza stone. And a spatula. And a batter bowl with a lid. (All of which I still have, by the way, and use regularly.)
I now know why they use fruit pizza to entice shoppers! It’s deceptively simple, a little more sophisticated than your typical sugar-cookie recipe, and doesn’t take much time at all to throw together.
My version is made in a pie pan instead of on a pizza pan, which results in a nice deep crust with a raised edge that can hold more of the yummy cream cheese and fruit filling than a flatter pizza would. It’s also finished with a drizzle of sweet strawberry glaze the kids love.
Of course fruit pizza is a pretty simple recipe to begin with. But I made it even easier by using pre-made filling and glaze and even – gasp! – slice-and-bake sugar cookie dough for the crust.
Bottom line: this treat practically makes itself, and it’s fun for kids to assemble (and eat.)
- 1-2 tubes of sugar cookie dough (16 ounce)
- Marzetti® Cream Cheese Fruit Dip
- Marzetti® Strawberry Glaze
- Mixed fruit and berries for the topping
Here’s how to make my “Chicago-Style” fruit pizza with strawberry glaze:
- Preheat your oven to 375 degrees F.
- Gather your ingredients. I decided to use a blend of strawberries, blueberries and raspberries because they were on sale and looked decent; fruits can be a little sketchy at this time of year so use what you’ve got. I also sliced up a couple of apples for variety.
- Press sugar cookie dough into the bottom of an ungreased glass pie pan. I used 1 1/2 rolls of cookie dough, which resulted in a pretty thick bottom crust. The kids loved it because the cookie didn’t cook quite all the way through, so it stayed soft and doughy even after it cooled. (One roll can work, but you’ll have to spread it thinner at the bottom of the pan, or not extend it as high up the sides.)
- Place the pie pan in the preheated oven until it’s golden brown around the edges, but still soft and not quite “set” in the middle. This took about 20 minutes for my crust, but keep an eye on it as all ovens are different! Obviously, if you used less cookie dough, you’ll need less cooking time.
- Let the dough cool for 20-30 minutes or so. It may have puffed up quite a bit during baking, but while it’s cooling it will settle and leave you more room for filling.
- Using a spatula, spread Marzetti Cream Cheese Fruit Dip onto the crust. I used about 3/4 of the container of dip to fill my “pizza” crust.
- Now arrange the fruit on top of your pizza in any way that is visually appealing to you. Or, just dump it all on.
To add a little extra sweetness and strawberry flavor, drizzle the top of the pizza with Marzetti Glaze for Strawberries.
And then dig in.
In my version, the cookie is thick, soft, and doughy, and I love the contrast of the berries and tangy-sweet cream cheese dip against the sweet strawberry glaze. The kids loved it, too, though a few of them asked for extra strawberry glaze to make it a bit sweeter.
Oh, and about that leftover 1/2 roll of cookie dough? I sliced it into six equal portions and pressed each into the bottom of a ramekin, and made a half dozen mini “pizzas”!
Obviously the cookie dough needed a lot less time to bake in the ramekins, but otherwise the process is the same.
I’d love for you to try this recipe and let me know how you like it!
I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own.