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Recipes

Fruit and Cookie-Crust Pizza

By Renee Davis Cadiz OhioPhotography by Dasha Wright Ewing
Image may contain Food Dessert Plant Cake Fruit and Raspberry

Recipe information

  • Yield

    8 Servings

Ingredients

1

18-ounce roll refrigerated sugar-cookie dough

1

8-ounce package cream cheese, room temperature

1

7-ounce jar marshmallow creme

Sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries

Purchased caramel sauce, warmed

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.

    Step 2

    Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.

    Step 3

    Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain border. DO AHEAD Crust with filling can be made 45 minutes ahead. Let stand at room temperature. Top with fruit as desired; drizzle with warm caramel sauce and serve.

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