8ounces(225g) block cream cheese1softened to room temperature
7ounces(198g) marshmallow creme
OPTIONAL: ¼ teaspoon desired extract2
FRUIT GARNISH
8large strawberriessliced into thin slices
½pintfresh blueberries
½pintfresh raspberries
Instructions
COOKIE CRUST
Preheat the oven to 350ºF (177ºC). Line a 12" pizza pan with parchment paper. Set aside.
In a large bowl, toss together the flour, baking soda, and salt. Set aside.
In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and extracts until completely combined.
Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Using your hands, press the cookie dough into a 10" circle on the prepared pizza pan, doing your best to keep it spread evenly. Bake the cookie cake for 16-18 minutes until edges are set and begin to lightly brown. For a crunchier crust, bake for 1-2 additional minutes and check for desired doneness. Remove from oven and allow to cool on a wire rack completely before adding the fruit dip layer.
FRUIT DIP LAYER
Add the cream cheese and the marshmallow creme to a medium size bowl or the bowl of a stand mixer. Using a handheld mixer or the paddle attachment, beat the cream cheese and marshmallow together on medium-high speed until smooth.
Turn off the mixer, add extract, if using, and beat again on low speed. Allow dip to chill in the refrigerator while you wait for the cookie crust to completely cool. If the cookie is ready, no need to chill the fruit dip before continuing.
FRUIT GARNISH
When your cookie crust is completely cool, spread the frosting onto the cookie with an offset spatula or a spoon, leaving about 1" of border for a "crust" around the pizza.
Arrange fruit in concentric circles in desired pattern. You can make them as close together or as far apart as you wish. Get creative!
Allow fruit pizza to chill in the refrigerator for at least 1 hour before serving. Cut into slices like a pizza. Store leftovers covered tightly in the refrigerator up to 4 days. I do not recommend freezing fruit pizza, but see note #3 below for make ahead instructions.
Notes
Cream cheese: use full fat or lower fat cream cheese. Consider using strawberry cream cheese or other fruit-flavored cream cheese to make your own fun version.
Extract: you can omit flavored extract completely, though I recommend a but just for a little something extra. Consider vanilla extract or even a citrus like orange extract or lemon extract. My favorite is almond extract because its flavor lends well to and complements most fruits.
Make ahead: prepare the cookie crust and fruit dip up to 1 day in advance. Cover cookie crust tightly and store at room temperature. Store the fruit dip covered tightly in the refrigerator. Cover cookie and assemble the day of serving.
Make in a half sheet or jelly roll pan (13" x 18"): to make a larger fruit pizza, double the crust recipe, fruit dip recipe, and amount of fruit. Press crust into a greased pan and bake for the same amount of time.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.