Berry and Kiwi Cookie Crust Pizza
Serves 10 to 12
It is my guess that many of you made a recipe similar to this long before I did. I first ate a fruit pizza of this type at a friend's house. I liked the dessert so much I decided I had to make my own. I really like my combination of fruit, especially the kiwi. However, you can use whatever berries or fruit are in season, as long as they are perfectly sweet and ripe. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Puff pastry is also very good. Alternately, you can make your own dough, as in the sweet pastry crust in the similar and related recipes links. Serve for a family meal, entertaining or a potluck event.
- 1 package (18 ounces) refrigerated sugar cookie dough (see comments above)
- 1 package (8 ounces) cream cheese, softened (can use reduced fat)
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 or 3 kiwis, peeled and sliced
- 2 cups of rinsed, hulled and sliced strawberries
- 1 cup fresh blackberries and/or blueberries, rinsed and well drained
- 1/4 cup apricot jam (can use other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch rimmed baking sheet or 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown and done, about 12 minutes. Cool completely on cooling rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwis, strawberries and blackberries in a decorative pattern. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store leftovers in refrigerator. (After one day, this will still be very good, but the crust will start to soften.)