- 1 roll refrigerated sugar cookie dough
- 1 package cream cheese; softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 2 kiwis; peeled and cut
- 1 cup strawberries; cut
- 1 cup blueberries
- Press dough evenly across a greased pizza pan or cookie sheet
- Bake at 350 for 16-20 minutes
- Cool crust completely
- Mix cream cheese, sugar, and vanilla until fluffy
- Spread mixture over crust
- Arrange fruit over cream cheese mixture
- Refrigerate for an hour
*Fruits may be switched out to fit your preferences. I’m a pretty big fan of raspberries and blackberries.
**You can take 1/2 cup of apple jelly and stir until smooth to brush over the top of the pizza to keep the fruit looking pretty if you are planning on having leftovers. I don’t ever do this though (I feel like it detracts from the flavor of the fruit pizza and there are rarely any leftovers anyway).
My family’s obsession with fruit pizza is fairly new. It wasn’t until I was pregnant with Cali that I started collecting recipes from all the women in my life. My favorite recipe for fruit pizza was found among the hundreds of recipes Mama Clark has collected over the years. After finding the recipe – I was shocked to learn she had never tried it out and decided it sounded entirely too delicious to pass over (I was right). The kids and I made our first one in 2010 and three years later we’re still arguing over who gets to lick the topping bowl. I can easily see decorating the pizza pie is going on to become one of those traditions that simply refuses to die.