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Have fun with this pizza by adding your favorite fruit and creating it in the pattern of your choice. With fresh fruit in season, this picture perfect dessert is even more nutritious.
INGREDIENTS
1 (18-ounce) roll refrigerated ready to slice sugar cookie dough
1 cup sugar
1 (8-ounce) package fat-free cream cheese
1 teaspoon coconut extract
1 1/2 teaspoons grated orange rind
1 cup frozen fat free whipped topping, thawed
1 (26-ounce) jar mango slices, drained
1 (16-ounce) can pineapple slices, drained
1 (11-ounce) can mandarin orange slices, drained
1/4 cup apricot preserves
1 tablespoon orange liqueur, optional
2 tablespoons coconut, toasted, optional
PROCEDURE:
Preheat oven to 350 degrees. Press the cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake for 12 minutes and cool completely. In a mixing bowl, blend together sugar, cream cheese, and coconut extract until well mixed. Stir in the orange rind and whipped topping, mixing until smooth. Spread the cream cheese mixture on top of the cooled crust. Arrange the mango slices around the edge of the iced pizza. Next, arrange a row of the pineapple slices around the inside of the mango slices. Arrange the mandarin orange slices to fill the center of the pizza. In a small saucepan or in the microwave, heat the apricot preserves and orange liqueur just until melted. Spoon the glaze over the fruit. Sprinkle with the toasted coconut if desired. Refrigerate until serving.
Makes 12 servings
Tropical Pizza from Holly Clegg
