Around the time I discovered Summer Beer, I experimented with Fruit Pizza. Some people in their young lives get into drugs. I got into party food.
I think I brought Fruit Pizza to just about every shindig I went to from 1999-2002. And this weekend, when the kids were here to celebrate the boys’ birthdays it popped back into my head and I decided to pull out the recipe and give it a go. It was a delicious blast from the past, so I thought I’d share the recipe with you.
Yours does not have to be bedazzled with a blueberry number 12. But for 12th birthdays, I recommend it.
adapted from The Junior League Centennial Cookbook
1 roll of sugar cookie dough
1 tbsp cornstarch
1 tbsp strawberry-flavored gelatin mix
1/3 cup granulated sugar
1/3 cup water
1 cup confectioner’s sugar
1 8oz package of cream cheese, softened (reduced fat is fine)
2 bananas, sliced
1 8oz can mandarin orange sections, drained
1 8oz can crushed pineapple, drained
8-10 fresh strawberries, sliced
2 kiwifruit, sliced
1 cup blueberries
Press out the cookie dough into 1 giant cookie on a circular pizza pan or stone. (This time, I divided the dough into two parts for 2 smaller “pizzas.”) Bake until slightly golden and cool completely.
To make the glaze, combine the ingredients in a sauce pan and boil until thickened. Refrigerate until cool. (If you refrigerate until it’s jello, then just stick it in the microwave for a few seconds until it’s gooey and spreadable.)
Whip together the confectioner’s sugar and cream cheese and spread it on top of the cooled cookie. Layer the banana slices on top and then spread the strawberry glaze over the bananas to prevent them from turning brown. (Note the original recipe calls for triple the amount of glaze, which I consider overkill. I cut the recipe in thirds and enjoy that much better.)
Scatter the pineapple over the glazed bananas and the remaining fruit over the pizza in whatever OCD fashion you desire.
It is rare that there are leftovers, but it doesn’t keep all that well (soggy cookie) so eat up buttercup!