I know. Some of you are saying, “Hey, Kate, it’s not 1989! Fruit pizza hasn’t been cool for, like, 20 years now.” Well, I’m here to tell you that I’m bringing it back, baby. I don’t care if it was served at the baby shower held for your mother when she was pregnant with you–it is gorgeous and delicious and no one ever told YOU you weren’t cool just because you were adorable in 1989, right?


Anyway, for the crust of our super-cool pizza, I’m using our sugar cookie recipe…

with a little twist… Because orange zest makes everything better.

After you make your dough, spray a pizza pan (not a pizza stone–cookies don’t do so well on pizza stones) with non-stick cooking spray and drop your dough into the center.

Using a rolling pin and your fingers, gently shape the dough in to a circle. If you’re feeling awesome, you can flute the edges (because we all know the most awesome people flute the edges of their fruit pizzas).

Cover the pan with plastic wrap and place the whole thing in the refrigerator for about an hour.

When you’re ready to bake the crust, preheat the oven to 350. Bake the crust for 18-25 minutes or until it’s golden around the edges and completely cooked in the center. You can cook it a little longer if you prefer a crispier cookie.

While the crust is baking, wash your strawberries and blueberries. Slice the strawberries and pat everything dry with paper towels. Set the berries aside.

While the crust is cooling, you’ll want to make the creamy topping. If you’re going to be blogging about it, now is a great time to take pictures of making the creamy topping, a piece of advice I could have used when I was making the creamy topping. Oh, well, right?

Anyway. Let us embark upon the imagination portion of our journey.

Using an electric mixer, beat some cream cheese, brown sugar, and orange extract on high until the mixture is light and fluffy. In a separate bowl, beat some heavy cream and powdered sugar until medium peaks form. Fold the whipped cream mixture into the cream cheese mixture and mix until combined. Dollop the creamy topping onto the crust. [Side note: It is at this point that I remember I have this awesome thing called a camera].

Spread the topping over the crust. Like so.

You can arrange the berries however you want on your pizza. It can be patterned or haphazard, whatever your style is. I decided to do a little pattern and, a week later, I still haven’t regretted it.

Once your berries are how you want them, you can really live on the edge, melt some dark chocolate, and drizzle it all over everything. Then you can take your extra berries and dip them in your extra chocolate–I still haven’t regretted that, either. Refrigerate the pizza until you’re ready to serve it, then cut it into thin (or thick–hey, no judging from the girl who ate a chocolate marshmallow brownie and a Diet Coke for breakfast this morning!) wedges and serve.

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