Fruit and Cookie-Crust Pizza

Popular  with kids and adults, this dessert pizza is incredibly easy to make. Top with  your favorite summer fruit.

 8 servings


  • 118-ounce roll refrigerated sugar-cookie dough
  • 18-ounce package cream cheese, room temperature
  • 17-ounce jar marshmallow creme
  • Sliced fruit (such as hulled  strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole  raspberries
  • Purchased caramel sauce,  warmed


  • Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza  pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on  prepared pan. Using wet fingertips, press dough evenly into pan to form pizza  crust.
  • Bake crust until deep golden brown, about 15 minutes. Transfer  to rack. Using edge of metal spatula, press in crust edges to form even round.  Cool completely.
  • Beat cream  cheese  in medium bowl until smooth. Beat in  marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain  border. DO AHEAD Crust with filling can be made 45 minutes  ahead. Let stand at room temperature. Top with fruit as desired; drizzle  with warm caramel  sauce and  serve.

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