I live in Minnesota. It’s a beautiful place with 10,000 lakes, four seasons…and a somewhat small window for fresh produce.
Right now we are in that window, otherwise known as the best time of the whole entire year: SUMMER!
Yes, I realize summer still hasn’t “officially” begun, but to the eternal student in me, summer means June, July or August. Three heavenly months of sunshine, s’mores, sand, and color on my plate.
One of my favorite things to do with all the pretty, in-season fruit is to make fruit pizza! It’s a very easy, summery way to use up any fruit you have and feel semi-healthy doing it.
I typically make fruit pizza the easy way. I cheat, if you will. I would, in theory, mix up my own homemade sugar cookie dough before smothering it with cream cheese frosting and 17 kinds of fruit…but ain’t nobody got time for that. The pool is calling my name!
So I use a store-bought tube of cookie dough, bake it for exactly nine minutes, let it cool off faster in the fridge, and proceed with the frosting-smothering and fruit overload.
Win-win! I get fruit pizza fast, and I still have time to be outside in the sun.
The only kind of produce that I always use out of a can is the pineapple, and for one reason: the juice. You can use any kind of fruit juice you want for the glaze here, whether it’s a fancy quadruple-fruit blend or the last cupful of Sunny D remaining after breakfast, but I like to simplify things and make the canned goods do double duty. I use the pineapple tidbits on the pizza and save the juice for the glaze!
If you can’t scrounge up any fruit juice whatsoever, the glaze can be optional. It’s a nice extra touch that makes this recipe stand out from the average fruit pizza, but the final product is tasty with or without a glaze!
This past weekend, I made this dessert for Father’s Day. My dad’s not much into sugar-laden, triple-chocolate, 37-step desserts with names I can’t pronounce like I would go crazy over. He likes things simple.
Fruit. Store-bought ingredients. Thirty minutes to the table. That sort of thing.
This fit the bill.
Happy Father’s Day to all the dads out there! Hope you got to enjoy your favorite treats!
- 1 tube (16.5 oz.) sugar cookie dough
- 1 cup powdered sugar
- 8 oz. cream cheese
- 1 tsp. vanilla extract
- Various fruits of choice (I used 1 banana, 1/2 cup grapes, 2 kiwis, 1/2 can of pineapple tidbits, and 15 strawberries), sliced into small pieces
- 1 cup pineapple juice (or any fruit juice of choice)
- 1/2 cup sugar
- 2 Tbsp. cornstarch
- 1 tsp. lemon juice
- Preheat oven to 350 degrees.
- Spray a jelly roll pan (a 12 1/2 x 17 1/2 x 1-inch baking dish) with nonstick cooking spray.
- Slice cookie dough into very thin rounds and place in pan, pressing down to form a crust that covers the whole pan. It will seem like there's not enough dough, but keep going! Eventually you'll form a thin crust.
- Bake crust in preheated oven for 8-10 minutes. You want your crust to be slightly underbaked, so be careful not to overbake! It should be lightly browned and very soft.
- While the crust is baking, make the glaze. Combine juices, sugar and cornstarch in a small saucepan over medium heat. Cook and stir until thickened, about five minutes. Let cool in the refrigerator.
- Remove crust from oven and chill in the refrigerator (use a hot pad underneath!) for a few minutes or until it is cool to the touch.
- In a small bowl, combine powdered sugar, cream cheese and vanilla. Beat on high speed with a handheld mixer until light and fluffy, about three minutes. You will see the frosting become lighter in color as it whips up. Spread over cooled crust.
- Decorate pizza as desired with fruits of choice. I like arranging them in neat rows, but you could also decorate diagonally or even try a chevron pattern!
- Once fruit is arranged over pizza, remove glaze from the refrigerator and drizzle over entire pizza. Cut into slices and serve immediately.
- To store, cover pan with plastic wrap and keep in the refrigerator for up to one week.