Pizza has come a long way: it’s no longer limited to round and saucy. Pizza can be savory, sweet — or not exactly pizza at all. For those looking for something sweet and different, this strawberry kiwi fruit “pizza” from Hungry Happenings should be right up your alley.
Fruity pizzas are terrific year round. This recipe isn’t only enjoyable to make – it’s perfect for dessert or even a tasty breakfast.
Using a sugar cookie mix saves you a step. Add a bit of extra flour, some butter and a large egg to the mix to make an appropriately firm foundation for your toppings. Instead of baking the cookie dough on a cookie sheet, use a couple springform pans to make a perfect circle cookie. Use half the dough in each pan. Later, you’ll cut each circle in half for four strawberry kiwi fruit pizza watermelons! Instead of zesty tomatoes, cream cheese fluff is the “sauce” for the next layer. This takes two blocks of cream cheese. It sounds heavy, but you’ll beat in marshmallow fluff and whipped topping to give it a light, airy feel.
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Divide the fluff into two equal amounts to spread over your cookie crusts. Next comes the fruit toppings. Peel and slice the kiwi, and cut each slice in half to make half circles. These will make up the watermelon “rind” on your pizza. Hull each strawberry and then dice the remaining fruit to sprinkle over the cream cheese fluff. Finally, add some chocolate chips to create watermelon “seeds.” This is an impressive dessert to serve at a baby shower, bring along for a potluck or to dress up your own dinner table for your family. The fruits complement one another, and the chocolate chips add a fun touch both visually — and to your taste buds.>> Click here to jump straight to the recipe
Add butter to cake and flour mix
Cut a stick of butter in half and this time, only add half of the butter to the cookie and flour mix. For the cookie mix, we used one package of Betty Crocker Sugar Cookie mix but you can use any you’d like – including your own homemade recipe. For best results, use softened butter!
Whisk egg and pour it into the butter and flour mix
Before adding the whisked egg, use a fork to mix the flour and cake mix with the butter.
Mix the ingredients
It’s time to get dirty! Wash your hands and use them to mix the cake and flour mix thoroughly with the butter and whisked egg.
Divide dough in half and roll into balls
Once the dough is thoroughly mixed, divide it into two balls.
Pat dough down into baking pan
Pat one-half of dough in the bottom of one of the springform pans, spreading dough so that it ends about 1/2 inch from the edge of the pan. If you have two pans, you can do the same thing with the second-half of the dough. If not, you can repeat this process once the first cookie is done baking. Place the pan(s) in the oven for 14-18 minutes or until the golden brown.
In separate bowl, add cream cheese
While your cookies are baking, grab a new bowl to make the tasty “sauce” for your fruit pizza. You’ll need cream cheese, marshmallow mix and whipped topping.
Add marshmallow fluff to cream cheese
Did you know marshmallow fluff is usually eaten for breakfast? Talk about a sweet start to your day. I guess that makes this a breakfast “pizza?”.
Add whipped topping to cream cheese and marshmallow fluff mix
Use a homemade or store-bought whipped topping. There are plenty recipes for vegan and dairy-free whipped toppings, as well!
Mix well with a hand mixer. If you don’t have a hand mixer, you can use a bowl, a fork or – once again – your own two (clean) hands.
Spread the mixture onto each cookie
Divide cream cheese fluff mixture evenly and spread over top of each cookie.
Grab the strawberries and trim off any white flesh, keeping just the bright red fruit for the pizza. Cut into slices into small pieces and sprinkle over the cream cheese fluff topped cookies.
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Peel and cut kiwi into thin slices, then cut slices in half. Arrange overlapping slices of kiwi along the curved edge of each cookie circle.
Finish with chocolate chips
Arrange chocolate chips on each cookie for an extra treat!
This strawberry kiwi fruit pizza is a tasty and fun summer treat
Refrigerate until ready to serve and then slice into pizza-shaped servings. Enjoy!>> Click here to jump straight to the recipe
Strawberry kiwi fruit pizza
Serves 12 servings
- 1 package Betty Crocker Sugar Cookie Mix
- 1 tablespoon flour
- 1/2 cup butter (1 stick), softened
- 1 large egg, whisked
- Cooking spray
Cream cheese fluff
- 16 ounces cream cheese, softened
- 2 cups marshmallow fluff
- 2 cups frozen whipped topping, thawed
- 4 kiwi
- 2 pounds strawberries
- 32 chocolate chips
- Preheat oven to 350F.
- Spray two 9-inch springform pans with cooking spray then line bottoms with a circle of parchment paper or non-stick tin foil.
- In a medium bowl, combine sugar cookie mix, flour and butter. Mix by hand until the mixture is blended and crumbles into small pieces.
- Add the egg and mix until it forms a dough.
- Divide dough in half.
- Pat one-half of dough in the bottom of one of the springform pans, spreading dough so that it ends about 1/2 inch from the edge of the pan.
- Repeat process for second pan.
- Place both pans in oven and bake for 14-18 minutes until golden brown.
- Cool in pans for 10 minutes, then remove and set on a cooling rack. Allow cookies to cool completely.
Cream cheese fluff
- In a large bowl, using a hand mixer, beat cream cheese until light and fluffy.
- Add marshmallow fluff and beat until combined.
- Add whipped topping and beat until combined.
- Divide cream cheese fluff mixture evenly and spread over top of each cookie.
- Place cookies on cutting board and carefully cut each in half, creating half circles.
- Peel and cut kiwi into thin slices, then cut slices in half. Arrange overlapping slices of kiwi along the curved edge of each cookie half circle.
- Hull the strawberries and trim off any white flesh, keeping just the bright red fruit for the pizza. Cut into slices into small pieces and sprinkle over the cream cheese fluff topped cookies.
- Arrange eight chocolate chips on each cookie to create watermelon seeds.
- Refrigerate until ready to serve.
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