The final dish I made to round out our ACC championship shin-dig was this fruit pizza. I got the idea from the Pioneer Woman, but I've had tons of different kinds of fruit pizzas in my life. I'll reference her in this recipe because, technically, I got the idea that day from her :) These types of recipes are AWESOME because you can totally adjust to what is in season. And, I mean, who doesn't like eating sugar cookies and fruit?? Come on!
as adapted from Pioneer Woman's Deep Dish Fruit Pizza
1 roll of sugar cookie dough
1 14 oz jar of marshmallow fluff
1 8 oz fat free cream cheese
whatever fruit you like! (I used strawberries, bananas, and peaches)
lemon juice (if needed)
Cover a cookie sheet with parchment paper for easy cookie removal. Roll out cookie dough until it becomes a thin rectangle (or as close as you can get it, mine was a very lumpy rectangle!)
Bake cookie according to directions on package. (I baked mine according to the package, temperature and all, but watched it closely to ensure it didn't burn.)
While the cookie is baking, whip together marshmallow fluff and cream cheese until creamy and mixed through. Chop up fruit into pieces, if needed.
**Important, if you use fruit for your pizza that could possibly brown after being cut up, be sure to sprinkle with some lemon juice. I didn't have any, and thus didn't do that. Result: browned fruit :(
When the cookie is done baking, remove from oven and let cool completely. Spread cream cheese mixture on as thick as desired. Refrigerate until completely cooled. Add fruit and refrigerate again until ready to eat. Sprinkle on a bit of brown sugar before serving.