Does anyone have a good recipe for fruit pizza?
RECIPE 1 PREP TIME 30 Min READY IN 30 Min INGREDIENTS * 1 (18 ounce) package refrigerated sugar cookie dough * 1 (8 ounce) package cream cheese, softened * 1 (8 ounce) container frozen whipped topping, thawed * 2 cups sliced fresh strawberries * 1/2 cup white sugar * 1 pinch salt * 1 tablespoon cornstarch * 1/2 cup orange juice * 2 tablespoons lemon juice * 1/4 cup water * 1/2 teaspoon orange zest DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. 2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. 3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don’t darken.
RECIPE 1 PREP TIME 30 Min READY IN 30 Min INGREDIENTS * 1 (18 ounce) package refrigerated sugar cookie dough * 1 (8 ounce) package cream cheese, softened * 1 (8 ounce) container frozen whipped topping, thawed * 2 cups sliced fresh strawberries * 1/2 cup white sugar * 1 pinch salt * 1 tablespoon cornstarch * 1/2 cup orange juice * 2 tablespoons lemon juice * 1/4 cup water * 1/2 teaspoon orange zest DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool. 2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. 3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don’t darken.
