SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Fruit Pizza

Makes: 8 servings
Prep 20 mins Bake 375°F 15 mins to 20 mins
Sweet Fruit Pizza
  • 1 16 - 18  ounce package  refrigerated sugar cookie dough
  • 1 8  ounce package  cream cheese, softened
  • 1/4  cup  amaretto*
  • 2  tablespoons  packed brown sugar
  • 1/3  cup  finely chopped almonds, toasted
  • 2  cups  assorted fresh fruit, such as halved green and/or red grapes, sliced strawberries, sliced mango, raspberries, sliced peaches, sliced kiwifruit, and/or sliced or chopped melon
  • 2  tablespoons  honey (optional)

1. Preheat oven to 375 degrees F. For crust, line a 12-inch pizza pan with foil. Pat cookie dough evenly onto foil-lined pan. Build up edges slightly. Bake for 15 to 20 minutes or until edges are light brown and center appears set. Cool in pan on wire rack.

2. Invert cooled crust onto baking sheet; remove foil. Place another baking sheet over inverted crust; invert baking sheet and crust together.

3. In a mixing bowl, beat cream cheese, amaretto, and brown sugar with an electric mixer on medium speed until smooth. Stir in the almonds. Spread the cream cheese mixture evenly over top of the sugar cookie crust, leaving a 1-inch border around the edges uncovered. Top with assorted fresh fruit. If desired, drizzle with honey. Slide pizza from baking sheet into pizza box.

Nutrition Facts (Sweet Fruit Pizza)
  • Servings Per Recipe 8,
  • cal. (kcal) 438,
  • Fat, total (g) 24,
  • chol. (mg) 48,
  • sat. fat (g) 9,
  • carb. (g) 50,
  • fiber (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • sodium (mg) 326,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe