Fruit and Pizza usually isn’t a favorite combination of mine. I am more of a meat lovers with some mushrooms girl but when you consider turning the pizza crust into a sugar cookie then i am all game! I am a huge lover of fruit and a even bigger lover of sugar cookies.
In our family when it is your birthday you get to pick what the whole family eats for Sunday dinner. Everything from the sides down to the dessert. Fruit pizza has been my dessert pick for about 2/3 of my birthdays I would say. My mom usually makes a huge fruit pizza and we all get slices. But recently with wedding and baby shower season and lots of fun parties going on I have made these mini sugar cookie fruit pizzas twice in 1 week. One for a wedding I helped my mom cater and the other for a neighbors baby shower. Both times they were a huge hit! Well lets just say every single time I make them they are a huge hit!
This isn’t your average fruit pizza recipe. It is definitely a deluxe version. I have had plenty of fruit pizzas on already made sugar cookie dough with canned frosting topped with fruit. And hey there is no problem with making them just like that but if you are really looking to impress someone try this recipe out! You will not be disappointed! And neither will the people you are serving!
This has been one of my top recipes that I have had on my blog for the past few years. So I figured I would revamp it! Make them again and shoot some better pictures. Really anything is better then the iPhone “with a filter” picture that I posted before here. So if you are a returning reader and have already made the other fruit pizzas from my blog this is the exact same recipe! So don’t be alarmed thinking I switched it up! They are still just as delicious! Enjoy!
(This recipe is a great sugar cookie recipe that can be used for just making cookies or making them into fruit pizzas!)
1/2 cup butter
1/2 cup Crisco
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla
2 1/4 cup flour
1/2 teaspoon cream of tarter
Mix all ingredients and chill. Roll out nice and thick. Bake at 350 degrees for 6-8 minutes (or until the shine is off of the cookies)
These freeze really well. I made these the day before and then frosted and decorated them while they were defrosting so they were easy to handle without being worried that they would break.
10 ounce pkg vanilla milk chips
1/4 cup heavy cream
8 ounce cream cheese
Melt chips into cream. Beat in cream cheese. Ready to spread on cookies.
2 cups pineapple juice
2 Tablespoons corn starch
1/2 teaspoon lemon juice
1 cup sugar (taste it to see if it sweet enough for you and add more sugar if you want to)
In saucepan add all ingredients. Stir over geat until it comes to a boil and starts to thicken. cool. Pour or drizzle over fruit.