Sheet Pan Fruit Pizza

SOOO fresh and yummy! Adding just a couple of ounces of cream cheese to the cookie crust makes it tender and easy to cut into neat pieces.

Ingredients

COOKIE CRUST

  • 3/4 cup butter (1-1/2 sticks), softened
  • 1 cup sugar
  • 2 ounces cream cheese1
  • 1 egg
  • 3 Tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • Dash salt
  • 2-1/2 cups flour

18 ounces for the total recipe (2 oz. in the cookie crust and 6 oz. in the icing)

FRUIT

  • 1 pound strawberries
  • 1 pound grapes (any color or variety)
  • 1 cup (1/2 pint) blueberries
  • 1 cup (1/2 pint) raspberries
  • 1 large can Dole or Del-Monte pineapple tidbits (drain and reserve juice)

FLUFFY CREAM CHEESE LAYER

  • 1/4 cup butter (1/2 stick), softened
  • 6 ounces cream cheese1
  • 3/4 cup powdered sugar2
  • 8 ounces (3 cups) Cool Whip2, thawed OR 1 cup heavy whipping cream 
  • 1 teaspoon vanilla

2If desired, REPLACE the Cool Whip with 1 cup of whipping cream (an excellent whipping cream is Darigold heavy whipping cream 40% milk-fat from Costco) and INCREASE the powdered sugar to 1 cup.

PINEAPPLE GLAZE

  • Reserved pineapple juice
  • 1/2 cup granulated sugar
  • 1-1/2 Tablespoons cornstarch
  • 1 teaspoon lemon juice
  • OR use Smucker’s Apricot Preserves as the glaze

Instructions

COOKIE

  • PREHEAT oven to 400°.
  • PREPARE a 12×18 inch rimmed baking sheet with non-stick spray.
  • CREAM 1-1/2 sticks softened butter with 1 cup sugar in a mixing bowl until combined. Blend in the 2 oz. of cream cheese.
  • MIX in 1 egg.
  • STIR in 3 Tablespoons milk, 1 teaspoon vanilla, 1/2 teaspoon baking soda and a dash of salt.
  • MEASURE 2-1/2 cups flour into the bowl and mix on low until the flour is just incorporated. Scrape down the sides of the bowl.
  • MAKE an even layer of cookie dough by breaking off small cookie dough pieces into the prepared pan. Try to evenly cover the surface. Press the dough into the pan using wax or parchment paper coated with non-stick spray to prevent the dough from sticking to hands. A small rolling pin or even a can of non stick spray can be helpful.
  • BAKE 8 minutes, until barely brown and fragrant.
  • REMOVE from oven and place on a cooling rack.

GLAZE

  • COMBINE reserved pineapple juice, 1/2 cup sugar, 1-1/2 Tablespoons cornstarch and 1 teaspoon of lemon juice in a microwavable bowl.
  • WHISK or stir well then microwave for 2 minutes.
  • STIR again and microwave for 1 more minute, stirring after removing from microwave.
  • POUR glaze into another glass container to cool.

FRUIT

  • WASH, dry and cut fruit.

FLUFFY LAYER

  • CREAM 1/4 cup butter and 6 ounces of cream cheese until fluffy and smooth with paddle attachment of mixer. 
  • ADD 3/4 cup powdered sugar2
  • BEAT until no lumps remain, scrape the sides and bottom of the bowl frequently. 
  • CHANGE the paddle mixer to the whip attachment and whip in the Cool Whip2 or, with the mixer on high, pour a stream of whipping cream into the bowl and mix until the icing makes soft peaks. Add the vanilla. 

2If desired, REPLACE the Cool Whip with 1 cup of whipping cream and INCREASE the powdered sugar to 1 cup.

ASSEMBLY

  • COMPLETELY ice (from edge to edge) the cooled cookie crust.
  • ARRANGE fruit as desired.
  • POUR cooled glaze over the fruit OR brush or dollop fruit with a thin layer of apricot preserves.
  • CHILL until ready to serve.
  • CONFIDENCE GAINED!

OTHER FRUIT SUGGESTIONS

  • Kiwi (green or golden)
  • Oranges, fresh or canned mandarin oranges
  • Blackberries
  • Bananas
  • Mango