Fruit and Cookie-Crust Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a Mr. Mom phase after our second daughter was born, writes Renee Davis of Cadiz, Ohio. We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish. Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit. Ingredients:
1 18-ounce roll refrigerated sugar-cookie dough |
1 8-ounce package cream cheese, room temperature |
1 7-ounce jar marshmallow creme |
sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries |
purchased caramel sauce, warmed |
Directions:
1. Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.
2. Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.
3. Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain border. (Crust with filling can be made 45 minutes ahead. Let stand at room temperature.) Top with fruit as desired; drizzle with warm caramel sauce and serve.
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