Directions: |
Directions:COOKIE:
Shape sugar cookie dough into a large disc and wrap the dough in cling wrap. Refrigerate for several hours, until firm.
Preheat the oven to 350º and cover a large baking sheet with parchment paper.
Roll out the dough between sheets of parchment or waxed paper until it is a large circle about 1/2-inch thick. You can make it thinner if you’d like, but I prefer a thick, soft, cake-like cookie.
Transfer the cookie to the baking sheet, and bake it 15-19 minutes, until it takes on a light golden color and is puffed and set in the middle.
Let it cool completely at room temperature. The cookie can be baked several days in advance and kept, well-wrapped, at room temperature or in the refrigerator.
FROSTING:
Beat the cream cheese and marshmallow creme using a mixer until it is smooth and free of lumps.
PIZZA ASSEMBLY:
Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges.
Layer the fresh fruit over the frosting in the pattern of your choosing.
In a small microwave-safe bowl, combine the jelly and water, and microwave for 30 seconds. Stir until the jelly is fluid and smooth. It should have the consistency of a thin gel. if it’s still fairly thick, add a bit more water to thin it out.
Use a pastry brush to pipe this glaze on top of your fruit. This gives it a shine and prevents the fruit from looking wilted and tired at room temperature.
Cut the pizza into slices and enjoy!
Store extras in an airtight container in the refrigerator. |
This recipe for Fruit Pizza is from