The last time I made a fruit pizza was many, many, many years ago. I took it to our Sunday School class on the day that I had signed up to bring treats and it was a hit! The only downfall was that it seemed like it was so much work to have the fruit all peeled and cut perfectly and right before the start of class so it doesn’t get brown and . . . you get the picture.
I have had it in my mind to make mini versions for some time now but no occasions came up at the right time of year. For the past few years when I have hosted book club it was in the winter and I wanted a more “homey” dessert (most likely chocolate and warm and rich). I definitely didn’t want to make it without an occasion because who needs the extra calories sitting around with our little family of three.
Finally! I hosted book club in early September when the weather was still nice and the fruit was still in season (although getting close to the end). I made mini pizzas and there was enough for one each for book club members and then an extra for my two guys so they weren’t left out. It was much more doable making them in a mini version. I didn’t have to cut up a bunch of fruit and the fruit I did cut was used between the few pizzas there were. While the presentation of the full size on was pretty WOW, the mini versions were pretty cute and they were much easier to make. Enjoy!
Mini Fruit Pizza
1 package (18 ounces) of refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit (sliced strawberries, kiwi, bananas, or peaches; blueberries or raspberries)
Preheat oven to 350 degrees F.
For crust, divide cookie dough into 8 equal portions. Roll each portion into a ball. Place ball on a lightly floured surface and flatten slightly with palm of hand. Using a lightly floured rolling pin, roll out dough to a circle about 1/4 inch thick. Place dough on a baking sheet (preferably a baking stone) and bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookies from baking stone, transfer to a wire rack, and cool completely.
For topping, combine cream cheese and sugar in a bowl; mix well. Spread mixture evenly over top of cookie. Slice fruit and arrange it over cream cheese mixture. Refrigerate.
Makes 8 mini fruit pizzas