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Fruit Pizza

Fruit Pizza

The recipe is from Pampered Chef, but I added some extra fruit beyond their instructions. This works best if you have a baking stone…

*UPDATE 3/4/09*  Click here to see The Final Rose Fruit Pizza.

Fruit Pizza
  • 1 package (18 ounces) refrigerated sugar cookie dough
  • 1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt
  • 1 can (8 ounces) crushed pineapple in juice, well drained
  • 3 kiwis, peeled and sliced
  • Red grapes, cut in half
  • 1 can (11 ounces) mandarin orange segments, well drained
  • 2 bananas cut in 1/4 inch slices, splashed with lemon juice to keep from browning
  • Strawberries, sliced

Preheat oven to 350 degrees F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

Combine yogurt and pineapple; spread mixture evenly over top of cookie. Arrange fruit in a circle over yogurt mixture.

Keep refrigerated.

Adapted from Pampered Chef’s Paradise Dessert Pizza

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  1. Glenn and Angie says:

    wow nik!! that looks too good to eat. It looks so pretty. I will be posting again here soon. I have been sick..cough cough… and not cooking lately. But I am starting to feel better now.

  2. you mite as well make a pav.

  3. Hey Nikki, I am having a jewelry party on Sunday and I am thinking about making this. How soon ahead of time do you think I could make this without it getting soggy (cause that is what I am assuming will happen)

    • Hi Amanda!

      You can make the crust (cookie dough) ahead of time and keep it refrigerated until it’s time to top it. I would do that and then prepare the fruit by slicing it, then top it right before your guests arrive. Because you’re right, it will get soggy if you put it ALL together too far in advance.

      Have fun at your party!! :)


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