Peachy Plantation Pizza
Purchased refrigerated cookie dough bakes up to a crisp crust on our Baking Stone for this summery fruit dessert.
- 1 package (18 ounces) refrigerated sugar cookie dough, softened
- 1/3 cup pecans, chopped
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- 3/4 cup peach preserves
- 1 cup fresh strawberries, stemmed and sliced
- 2 kiwifruit, peeled and sliced
- 2 peaches, pitted, peeled and sliced
- 1 teaspoon lemon zest
- 1 1/2 cups thawed frozen whipped topping
Preheat oven to 350°F. For crust, place cookie dough in Classic Batter Bowl. Chop pecans using Food Chopper; stir into cookie dough. Shape dough into ball. Place dough in center of Medium Round Stone with Handles; flatten slightly with palm of hand. Using lightly floured Baker’s Roller®, roll out dough to 12-inch circle, about 1/4 inch thick. Bake 18-20 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone with Bread Knife. Cool completely.
For topping, combine cream cheese, powdered sugar and vanilla in Small Batter Bowl; mix well. Spread mixture evenly onto top of cookie; cover with preserves. Using Egg Slicer Plus®, slice strawberries and kiwifruit; arrange over preserves along with peaches. Sprinkle with lemon zest. Attach Open Star Tip to Easy Accent® Decorator; fill with whipped topping. Pipe topping around edge of pizza. Cut dessert with Pizza Cutter; serve with Mini-Serving Spatula.
- 16 servings
Nutrients per serving:
Approximately 300 calories and 16 grams of fat per serving