This is one of those recipes that was kind of a "fad" to make many years ago, but it has withstood the test of time, and like lasagna and taco soup, it is now a classic. We like this simple, fresh version.
The sliced cookie dough is made very easily from scratch, and can be done even a couple weeks before you need it. Just keep it rolled up in the refrigerator in some wax paper in a plastic bag until needed. Then slice just like the store-bought kind. (This homemade version tastes SO much better!)
Lay the slices of cookie dough around your quiche pan or a pizza pan.
With your fingers, press dough into a smooth crust.
After the cookie crust is baked and cooled, spread the cream cheese mixture on top.
I used kiwi, diced mango, raspberries, and blueberries. I found the mangos to be a very nice surprise. Their flavor went perfectly on this pizza. Mango is a fruit I had not tried in this recipe until today. So feel free to branch out and experiment with a different kinds of fruit.
It was tempting to eat the leftovers for breakfast the next day...but we saved the second half of our dessert for lunch on the second day. Fruit pizza will probably only last 2 days in the refrigerator--but I doubt you will get the chance to test that out.
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