Strawberry-Kiwifruit Pizza in a Cookie Crust

Strawberry-Kiwifruit Pizza in a Cookie Crust

Pizza Ingredients

  • 1 (18-ounce) package refrigerated sugar cookie dough
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 tablespoon lemon juice
  • 3/4 cup Pineapple Curd (Recipe Below)
  • 8 large strawberries, sliced
  • 3 kiwifruit, peeled and sliced

Prepare Pinapple Curd:

Curd Ingredients:

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup pineapple juice
  • 2 tablespoons fresh lemon juice
  • 3 large eggs
  • 2 tablespoons unsalted butter

Curd Preparation

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs;


bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

Pizza Preparation

Preheat oven to 350°.

Place cookie dough in a large bowl; knead in coconut until well combined.

Pat dough into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray.

Bake at 350° for 18 minutes or until lightly browned. Cool completely on a wire rack.

Combine cream cheese and juice in a medium bowl, and beat with a mixer at medium speed until well blended. Spread evenly over prepared crust, leaving a 1/2-inch border.

Spread Pineapple Curd over cream cheese mixture.

Cut into squares. Arrange sliced strawberries and kiwifruit on top of the curd on each square.

Serve immediately.