(6 servings) Printable Version
On an ungreased 14-inch pizza pan, form the dough into a pizza shape. With a sharp knife, cut many slits into the dough. This will help it cook more evenly.
Bake the cookie crust for 12 minutes or until lightly browned. Remove from oven and allow crust to cool completely.
* Cream cheese is easier to work with when closer to room temperature. So take it out of the refrigerator shortly before you put the crust in the oven.
In a medium bowl, mix the cream cheese, sugar and vanilla together until well-combined. Spread this mixture evenly over the crust.
As for the sliced fruit, it can be almost combination: pineapple, strawberries, blueberries, kiwi, grapes, orange sections, mellon pieces, peaches, etc. The trick is to keep the pieces fairly small.
Arrange your selection of fruit artistically on top of the pizza. When it's done best... it looks like a kaleidoscope.
In a small saucepan over low heat, mix together the preserves and the water until it feels like a sugary liquid. Brush this mixture over the entire pizza to create a sweet glaze.
You can serve immediately by cutting into slices. But, it's a little better if you refrigerate it for 30 minutes so it's a cool even temperature.
I've seen many fruit pizza recipes on the internet. This is our family's favorite. I'd love to hear what people add to it or any modification, so please post your comments and let me know.
Mr Breakfast would like to thank kkeppler for this recipe.
Recipe number 2363. Submitted 7/27/2008.
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