Yossy Arefi’s adaptation of our traditional recipe for pumpkin pie was motivated by the traditional PSL.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 pizza pie |
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
- ½ cup white sugar
- 1 pinch salt
- 1 tablespoon cornstarch
- ½ cup orange juice
- 2 tablespoons lemon juice
- ¼ cup water
- ½ teaspoon orange zest
Instructions
- 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.
- 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.
- 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. Then make a sauce to spoon over fruit.
- In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 357 mg |
| Sugars | 36 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I’m giving this recipe 5 stars though my version of it was a flop. The components were absolutely delicious, I just made some fatal errors that I will not repeat. One thing I did right is substituting marshmallow fluff for the cool whip…. amazing. I did not add anything else, just 7oz fluff and 8oz cream cheese. TO DIE FOR. My mistakes. Hopefully this helps someone: 1. I made mini pizzas because I was worried about storing a full size because I was making a lot of things for a get together. I bought a roll of Pillsbury sugar cookie dough and made as directed. Big mistake. Next time, I will use twice the amount of dough per cookie AND over bake them by at least 5 minutes. 2. The orange glaze is absolutely freaking delicious. I ate it by spoonfuls. So sweet and amazing. However, I was surprised to read some people say it doesn’t make enough. I had a ton and used way too much on each pizza. A little goes a long way. 3. I read several reviews where people made it the night before, so I tried that. They were super soggy and the fruit was yucky. I think because I diced it for the mini pizzas (strawberries, blueberries, and raspberries), there was just too much juice released. I did dry the pieces first before adding them but it wasn’t enough. Overall, this is awesome and I will keep making it until I get it just right.
I used this glaze (delicious!) with the homemade cookie crust from Fruit Pizza I. I also used this cream cheese mixed with frozen whipped topping, but it didn’t seem sweet enough, so I added some vanilla and powdered sugar. My guys loved it.
I have made this recipe for a couple of years and it never fails. I follow it exactly. Perfect summer dessert.
My family fell in love with this fruit pizza was excellent
Super yummy! I added a 1/2 tsp of vanilla and made lime jello to have on the side. It’s so good with the jello!
They sell these at our local Wegmans for almost $30, well worth making it yourself. The refrigerator cookie dough makes it easy. Instead of using Cool Whip, I substitute pastry cream. Always a big hit. Great for a brunch.
This is a great recipe! I make using seasonal fruits (usually numerous kinds). My young daughter has a blast making pretty patterns out of the fruit. I also make my own whipped topping and add a bit of vanilla to the topping. I’ve made without the glaze and with the glaze and I prefer the glaze, but some in my family like it without.
Cooked on baking pizza stone and it stuck bad!! Need to make sure it has at least 2 or more hours for gel topping to set in. It softens the cookie a bit and makes it easier to get off lab. Next time use cookie sheet or parchment paper down first. Otherwise delish!
I use marshmallow fluff in stead or cool whip as suggested. I make individual cookies/fruit pizzas . Feeing honored that My nephew and soon to be niece have requested that I make these for their wedding reception since neither like cake.
I used lemon curd as the base. Placed strawberries around the edge followed by blueberries, golden kiwi, and then strawberries. It was a hit and I love the glaze. I made it the night before then refrigerated for a birthday the following morning.
I made this for my coworkers and they loved it! It was gone in under 30 minutes and I have several requests for more!
I was looking for a fruit pizza recipe that included making the glaze as I remember my aunt doing, rather than using a marmalade. This was right on target. The glaze was just right – not too sweet and not too tart. Loved it!
This was a home run after another hot day here in TX! Everyone loved it!
Used a ground nut (with butter and sugar) base instead of cookie dough, pressed it into the pan and baked for 10 minutes, then the rest of the recipe as written. Good for Gluten Free. Excellent!
This was a great fruit pizza! I made it in a 9×13 pan with a lid so I could transport it more easily. The glaze was delicious but made too much. The only change for next time would be going lighter on the glaze so it doesn’t just sit on top.
This was easier then I thought. Definitely pretty!!! The only thing I had a hard time with is neatly and easily getting the pieces out of/ off of the pizza pan. Cookie kind of feel apart. It taste good and is pretty. I was proud to take this to the baby shower and got compliments.
Wonderful and brought out my artistic side in designing the fruit placement.
So goooooddd
Very Delicious! Better than I expected! I would totally suggest this recipe!
Everybody raved. You can make it different every time with fruit that is currently in season.
Excellent and sooo….tasty. Made it as the recipe instructed. I will make it again.