Truth: It’s perfectly acceptable to eat fruit pizza for breakfast, lunch, dinner, or even dessert because helloooooo, it’s made with fruit!
Last week I received a package from OXO that was packed with some of their fruit tools! They sent me a pineapple slicer, cherry pitter, strawberry huller, mango splitter, and a 2 piece fruit scoop set. I was so excited to get all of these tools, many of which I have had my eye on for a while! I couldn’t decide which tool I wanted to put to use first so I decided to try to use as many as possible. A fruit salad would just be too “regular”. A fruit pizza just sounded way better! So, I ended up using the mango splitter, strawberry huller, and one of the fruit scoops for kiwi. I think my favorite tool was the strawberry huller. I actually already had a different one and the OXO huller is so much better! It is so easy to use and gets those stems out so quickly!
With Memorial Day coming up this weekend, this sweet pizza would be perfect to bring to a BBQ! Not only is it tasty, but look how pretty it is!
Don’t be afraid to get creative with your pizza. You can really use whichever fruits and however much of each one that you want depending on the design you want to create. For Memorial Day (or the 4th), you can use strawberries, blueberries, and bananas or pineapple! Go nuts!
Yield: 8-10 slices
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 43 minutes
- 1 lb. refrigerated cookie dough (or your favorite homemade recipe)
- 1 8-ounce package low fat plain cream cheese, softened
- 1 8-ounce reduced fat whipped topping (Cool Whip), thawed
- 1 tsp. vanilla extract
- 1 large mango, sliced into bite size pieces
- about 8-9 medium to large sized strawberries, stems removed and sliced
- 3 kiwis, skin removed and sliced
- handful of fresh blueberries
- Preheat oven to 350 degrees. Prepare a large baking sheet or a pizza pan with parchment paper or a silicone mat.
- Cut out two large squares of wax paper. Place one piece flat on the counter. Remove the sugar cookie dough from the package and place on top of the sheet of wax paper. Try to flatten a bit with your hands. Place the other sheet of wax paper on top. Use a rolling pin to roll the dough into a circle and to about 1/2 inch thick.
- Bake the cookie dough for about 11-13 minutes or until it is lightly golden. Let cool completely (While the cookie dough is baking, start slicing the fruit if you haven't done so already).
- In a large mixing bowl, beat together the cream cheese, whipped topping, and the vanilla extract until smooth. Once the cookie has cooled, spread the cream cheese mixture evenly on top of the pizza.
- Layer the fruit on top of the cream cheese to make your desired design.
This fruit pizza is best served the same day you make it. After a while, the dough begins to soften and the fruit is not as fresh and vibrant. If you want to get a head start the day before, you can bake the cookie dough and mix up the cream cheese mixture and cover and place in the fridge until ready to use. I would recommend slicing the fruit the same day you plan to serve the pizza!
OXO was kind enough to send me a set of their fruit tools to try. As always, all opinions stated in this post are my own.