Fruit Pizza

My mother is obsessed with fruit pizza. Obsessed. Loves the stuff. So we made one…a huge one. I went a little off the grid in coming up with the recipe as most are sickeningly sweet. Originally I planned to use Old Reliable: a recipe from Ree Drummond. Her recipe called for an obscene amount of sugar so I halved the amount needed in the cream topping. I also changed the sugar cookie base and used my favorite, the one from Two Peas and Their Pod and left out the lemon zest and 1 T of lemon juice. 

Sugar cookie base-Adapted from Two Peas and Their Pod


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
1 T fresh lemon juice


1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together butter and sugar until smooth and creamy.
4. Add egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
5. Press dough into jelly roll pan and bake until just golden-about 15-20 min.
Cream Cheese Topping
2-8 oz blocks cream cheese
1 t vanilla
1 jar marshmallow fluff
Mix all ingredients until blended smooth. Lick the spoon. Don’t double dip

Fruit Pizza Assembly

This should be fairly self explanatory but in the interest of being thorough I’ll continue.

Allow the cookie crust to cool then spread with cream cheese mixture. Top with assorted fruits such as kiwi, peaches, blueberries, strawberries, etc. Some fruits like apples and bananas will oxidize and brown over time. A glaze with an acid like orange or lemon juice mixed with a bit of sugar will hold off that process. Store any leftovers (yeah, right) in the fridge up to five days.


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