As promised, here is the dessert to yesterday's pizza luncheon in the form of fruit pizza. I generally think of this as a summer dessert, but with nearly all summer fruits being available during the winter months there's no reason not to make it. Plus, it really does make you feel as if summer is on the way. So a slice of this and that extra minute of light at the end of the day will have you searching for your beach hat and flip flops!
FRUIT PIZZA
1 (18-oz.) package refrigerated sugar cookie dough, cut into 1/8" slices
1 (8-oz.) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon almond extract
Fresh blueberries, strawberries, raspberries, mandarin oranges, kiwi, or anything else that's in season (or in your fridge)
1/2 cup apricot preserves
1 tablespoon water
Preheat oven to 375 degrees F. Line an ungreased 14" pizza pan with cookie dough, overlapping slices slightly, and pressing together to form a nice bottom crust. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
In a medium bowl, combine cream cheese, sugar, and almond extract; using an offset spatula, spread cream cheese mixture over the cookie crust. Arrange fruit over the cheese layer in any pleasing design.
In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit using a silicone pastry brush, making sure to cover the fruit completely so none of it turns dark. Refrigerate until ready to serve.
This does not keep well, so plan on using it up as quickly as possible. I've kept it for a total of 3 days which is just about as long as it will last, and by the third day the crust is pretty gummy. You can replace the refrigerated cookie dough with one of your own making, but why bother? It's great this way and much faster and easier.
Serves 8-10 delighted diners
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| As you can see from this photo, I baked mine in a fluted-edge tart pan. It was pretty, but a real booger to remove from the pan. So stick with a pizza pan if you can find yours. I couldn't find mine, hence the poor tart pan choice. This is linked to:  |
