Make This: Fruit-and-Cookie Pizza

A sweet treat? A healthy(ish) snack? This fruit-and-cookie pizza is both. Best of all, it’s something the birthday boy or girl can make with a little supervision from you. The fruit toppings can be used to spell out a name or create colorful patterns. Imagine how proud they’ll be to serve their own creation to their guests!

FRUIT-AND-COOKIE PIZZA

When you place the fruit on the pizza, you can decorate it any way you want. You could spell a name, make a flag for a holiday or create colorful patterns, such as a rainbow.

SERVES 12

1 (16.5-ounce) package refrigerated sugar-cookie dough
1 (8-ounce) package cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
1 small banana, peeled and sliced
1 small kiwifruit, peeled and sliced
1 cup sliced strawberries
½ cup blueberries
¼ cup apple jelly
2 teaspoons water

1. Preheat the oven to 350 degrees.

2. Spread the entire roll of cookie dough out onto a large ungreased baking sheet or pizza pan. Bake 12–14 minutes, or until lightly browned. Use pot holders to remove the pan from the oven. Place the pan on a cooling rack and cool the crust completely, about 30 minutes.

3. Put the cream cheese, sugar, and vanilla in a large bowl and mix well with a wooden spoon. Use a spatula to spread the mixture over the top of the cooled crust.

4. Place the fruit on top of the cream cheese layer.

5. In a small microwave-safe bowl, combine the jelly and water. Heat the mixture in the microwave for 20–30 seconds on high until it is melted and spreadable. Brush the glaze over the fruit on the pizza.

6. Refrigerate the pizza for at least 2 hours before serving. Cut it into pieces with a pizza cutter.

PER SERVING
Calories: 280 | Fat: 13g | Sodium: 200mg | Carbohydrates: 39g | Fiber: 1g | Sugar: 26g | Protein: 3g
Excerpted from The Everything Kids’ Cookbook, Updated Edition by Sandra K. Nissenberg. Copyright ©2002, 2008, 2020 by Simon & Schuster, Inc. Photographs by Kelly Jaggers. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.