4 cups assorted fresh fruit such as strawberries, kiwis, bananas, or peaches; blueberries
or raspberries
Instructions
Preheat oven to 350 degrees F. For crust, shape cookie
dough into a ball. Place dough in center of 13 in. Round
Baking Stone; flatten slightly with palm of hand. Using
lightly floured fingertips, press dough into 12 in. circle,
about 1/4 in. thick. Bake 18 to 20 minutes or until light
golden brown. Carefully loosen cookie from Baking Stone
with knife. Cool completely.
For toppings, combine cream cheese and sugar in Class 2 qt.
Batter Bowl; mix well. Spread mixture evenly over top of
cookie. Slice fruit using Egg Slicer Plus; arrange over cream
cheese mixture. Chill. Cut into wedges or squares with Pizza
Cutter. Serve using Mini- Serving Spatula.
Originally Submitted
1/23/2013
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