Fruit Pizza

My attempt at being healthy has failed me. It’s been a long time since I can remember being excited to eat well. Actually, to be fair, I can’t remember a time I was ever excited to eat well. Sure, I force myself to eat apples as a mid morning snack while at work. Sure, I’ll eat almonds and rice cakes in the afternoon, but if you put a bag of peanut M&M’s in front of my face, I’d choose them every single time over the healthy alternative. That’s just who I am. I can’t hide it.

So you’d imagine my surprise when my mother-in-law made a fruit pizza while visiting us a few weeks back. I took one bite and thought I’d gone to heaven. (Just so you know, I’d never tasted the likes of the fruit pizza…) Sister quickly pointed out that the crust of said pizza was made of…sugar cookie dough.
Are you kidding me?
Is there anything more brilliant?
Cookie dough as crust.
I was hooked.

So the other day, I set forth to make this glorious pizza. And you’ll be happy to know that I snacked on the fruits while making it! I know, total insanity. I even went so far as to chop up extra strawberries to eat with cereal.

If you feel the need to be naughty but feel like you’re being healthy because there’s the slightest bit of fresh fruit involved…then this recipe is for you.

Fruit Pizza

1 pkg sugar cookie dough (16.5 oz), softened
1 pkg cream cheese (8 oz), softened
1 cup powdered sugar
1/3 tsp vanilla
1/2 cup apricot jelly (or apple jelly)
1/4 cup water

fruits: amounts vary to your own personal liking
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup diced fresh peaches

To make:
Heat oven to 350°F.
Grease 12-inch pizza pan or spray with cooking spray.
Press softened cookie dough into the pan until it forms a crust.
Bake 15 to 17 minutes or until golden brown.
Cool pizza completely, about 30 minutes.

Meanwhile, mix cream cheese, powdered sugar and vanilla with a mixer on low speed until thoroughly combined. (Feel free to taste test to make sure.)
*Heat jelly over low heat, adding water. Bring to a rolling boil. Set aside.
Spread cream cheese mixture over cooled crust.
Spread apricot jelly/water mixture on top of cream cheese mix.
Arrange fruit to top it off.
Chill for an hour.

Store in refrigerator.

*You can omit this step if you like and just spread the jelly over the cream cheese, but I wanted a slightly less thick version.

Now you can almost feel good about your dessert choice.

Almost.