Deep Dish Fruit Pizza
This delightful fruit pizza recipe features a chewy cookie crust topped with a light and creamy marshmallow creme and cream cheese frosting, adorned with a colorful array of fresh fruits. A perfect dessert to enjoy with friends and family on any occasion.
— Constant Cookbook
Ingredients
- 1-1/3 cup Shortening (may Substitute Butter)
- 1-1/2 cup Sugar
- 1 teaspoon Orange Zest
- 1 teaspoon Vanilla
- 2 whole Eggs
- 8 teaspoons Whole Milk
- 4 cups All-purpose Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 jars (13 Ounces Each) Marshmallow Creme
- 2 packages (8 Ounces Each) Cream Cheese
- Peaches
- Kiwi Fruit
- Blueberries
- Pears
- Raspberries
- Other Fruit Optional
Instructions
- Preheat the oven to 350°.
- For the cookie crust: Cream the butter, sugar, orange zest, and vanilla thoroughly in a large bowl. Add the eggs and beat until light and fluffy. Add the milk and mix.
- Sift together the flour, baking powder, and salt in a medium bowl, then blend this into the butter mixture. Divide the dough into two disks and lightly flatten each disk between two sheets of parchment paper. (If baking one large "pizza" on a sheet pan, do not divide the dough.) Refrigerate for one hour or freeze for 20 minutes.
- Roll each dough half into a 11-inch round, then transfer to pizza pans. (Or, press the dough into a large sheet cake pan.)
- Bake for 15 to 18 minutes until the cookie dough is cooked and golden brown, but not overly crisp. Remove from the oven and let cool completely.
- For the frosting: Whip together the marshmallow creme and cream cheese using a mixer with a whisk attachment until light in texture. Spread onto each cooled crust.
- To decorate: Top the pizza with prepared sliced fruit, as desired. Slice into squares or wedges and serve.
Cook Time
15M
Prep Time
PT1H
Yield
24
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