Easy Fruit Pizza

Prep 20 min
Total 2 hr 20 min
Servings 12

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If there's a more impressive dessert that requires so little effort, we don't know what it is! The time-saving secret behind this beautiful fruit pizza is a crust made from Pillsbury™ refrigerated sugar cookie dough, and the wow factor comes from the rainbow of fresh fruit.

Ingredients

1 roll (468 g) Pillsbury™ refrigerated sugar cookies
1 package (250 g) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

Steps

1

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan. Bake 12 to 16 minutes or until golden brown. (Centre will be soft, but will set during cooling.) Cool completely, about 30 minutes.
2

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
3

Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Like other refrigerated doughs, cookie dough likes to stay cold until it’s ready for the oven. This cookie crust is an easy do-ahead; bake it up and store it at room temperature for up to 1 day.
Get creative with the fruit topping—you can casually arrange the fruit over the top of the cream cheese filling or arrange it in concentric rings to look like a fancy bakery tart.
Stir grated fresh lemon zest into the cream cheese filling; the tart citrusy edge contrasts will its richness and plays well with the fruit.
Warm the apple jelly just a bit (5 to 10 seconds) in the microwave, so it stirs up smoothly for glazing the fruit. You can also use currant or raspberry jelly if you'd like to switch things up and use fresh raspberries on top. Drizzle the melted jelly over the fruit with a small spoon or use a pastry brush.