Fruit Pizza

by Melinda Helton-Cromer

Want a delightfully colorful and delicious treat? A fruit pizza is always a big hit, especially with children!

Fruit Pizza Header

You will need:

A 15-1/2" x 10" x 1" jelly roll pan or a 9" x 13" x 2" pan or two 12-14" pizza pans. Grease the pan with spray pan coating.

For the crust, there are 2 variations:

Version 1:

  • One box of plain yellow cake mix
  • 1/4 cup of light brown sugar (packed)
  • 1/4 cup water
  • 4 Tbsp. (1/2 stick) of butter, melted
  • 2 large eggs

Pour ingredients into a large mixing bowl. Mix with an electric mixer on low speed until well blended. The mixture will be stiff and sticky and approximately the same consistency as bread dough.

Version 2:

  • Sugar cookie mix made according to package directions

For either version, spread the mixture onto the bottom and slightly up the sides of the prepared pans. Place into a pre-heated oven of 350° until lightly browned (approximately 20 minutes). Remove pan from oven and let cool completely before adding "sauce" (approximately one hour).

While your "crust" is baking, you can begin your "sauce".

Fruit Pizza with Cream Cheese Sauce

 

Fruit Pizza Sauce (Fruit Dip):

  • 8 ox. pkg. cream cheese (regular or low-fat)
  • 7 or 7.5 oz. jar of marshmallow creme
Place cream cheese in a microwavable bowl. Soften the cream cheese slightly by placing in microwave for approximately 15-20 seconds. Don't melt it...just soften it slightly. Then do the same for the marshmallow creme. Again, just soften it enough to make it easier to get out of the jar, and to blend with the cream cheese.

Place both the cream cheese and the marshmallow cream into a medium size bowl and blend with an electric mixer until well blended (approximately 1-2 minutes). This mixture can be set in fridge until the crust is baked and cooled completely. This mixture also makes a GREAT fruit dip...so beware that the family doesn't discover this and end up eating it all before it ever becomes part of your fruit pizza.

Once the "crust" is cooled completely, simply spread the "sauce" mixture evenly over the top. For the "toppings", use a variety of fruits. I like to use strawberries, seedless grapes (white and purple) sliced kiwi, pineapple chunks, orange slices, etc. I try to stay away from fruits that brown quickly, like bananas and apples, however, if you wish to use something like that, they can be quickly added right before serving. I place the fruit haphazardly all over the pizza...like the pizza parlors do with real pizza toppings, but you can place the fruit in rows or sections if you wish. Also, you can sprinkle the "pizza" with shredded coconut for a "cheese" look, if desired.

Remember that this contains real cream cheese, and therefore, is not meant to be left sitting out for long periods of time. This dessert is wonderfully sturdy making transport easy (especially if using a covered pan) and can easily be placed on top of ice in a cooler to be kept chilled until serving time. Trust me, once this desserts is presented to any table, you won't need to worry about it sitting from that point on... the pan will soon be empty!

Enjoy!

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