Fruit Pizza with Chocolate Chip Cookie Crust is an easy and delicious treat for the lazy days of summer! Refrigerated chocolate chip cookie dough provides a tasty and time saving crust, topped with a cream cheese layer and decorated with the fruit of your choice, for a crowd-pleasing dessert.
I hope you had a great holiday and Fourth of July week! My sister came up for a visit which is always fun. It was hot and steamy with temps in the mid 90s while she was here so we were indoors most of the time. I ordered a couple of puzzles to keep us busy for the week.
An ‘I Love America’ puzzle, with a Melting Pot, Uncle Sam and Lady Liberty. . .
And a ‘Garden Seeds’ puzzle. We love the images on these White Mountain puzzles. . .
A patriotic nod to the 4th with a message from Uncle Sam: “Men, Women and Children Wanted To Plant Good Seeds.”
I also used her visit as an excuse to create an edible puzzle, a Fruit Pizza! This recipe is an oldie but a goodie, and one that my mother used to make, so it’s a keeper! The original recipe came from Pillsbury and called for a sugar cookie crust, but we prefer it with chocolate chip cookie dough, because –> chocolate!
Start with a 16.5 oz. roll of refrigerated chocolate chip cookie dough for a 12-inch pizza pan.
Heat oven to 350°F. Spray your pizza pan with nonstick cooking spray. Slice or break up your cookie dough in pan and press dough evenly in bottom of pan to within 1/2 inch of edge. Bake according to package directions and your oven, until golden brown. The package reads 16 – 20 minutes, my cookie crust took about 10 minutes in my oven.
Allow to cookie crust to cool completely on cooling rack, about 45 minutes. For filling and to top your pizza, mix together:
12 oz. softened cream cheese (I used Neufchâtel)
1/4 cup of sugar
1 teaspoon vanilla
Mix until sugar is incorporated. Spread mixture over cooled crust with offset spatula.
Now the fun begins! Decorate your pizza with the fruit of your choice. I used sliced strawberries, halved green and red grapes, sliced bananas, blueberries, blackberries and pineapple tidbits. We like maximum fruit on our pizza, so I fit the pineapple tidbits in like puzzle pieces to fit the spaces between the strawberries and grapes.
I like to use pineapple if I’m using banana, so I have the pineapple juice from the can to soak the sliced bananas in to keep them from turning brown. The pineapple juice is less tart than using lemon juice. Drain banana slices well after letting them soak 5- 10 minutes before adding them to your pizza.
If desired, glaze the top of fruit with apricot or apple jelly, heated in microwave 10-15 seconds until brushable. (I always omit this step.)
Refrigerate until chilled, at least 1 hour. Cut into slices and serve!
Notes: We prefer this fruit pizza within a few hours of preparing for best flavor, before the cookie begins to get soggy, but we have enjoyed leftovers up to two days later. It’s always eaten to the very last chocolate chip and grape!
For quicker assembly, make the cookie dough crust a day in advance and cover with plastic wrap. Mix the cream cheese filling and place in fridge, allowing mixture to warm up briefly for easier spreading when ready to assemble.