Fruit and Cookie-Crust Pizza
- 1 18-ounce roll refrigerated sugar-cookie dough
- 1 8-ounce package cream cheese, room temperature
- 1 7-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 350F.
- 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.
- (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.
roll, cream cheese, marshmallow creme, strawberries, caramel sauce
Taken from www.epicurious.com/recipes/food/views/fruit-and-cookie-crust-pizza-105329 (may not work)