1967 was my summer for debutante parties. Some were crazy beyond words… one example was the garden party where Janis Joplin was playing so loud, nearby residents in the Hillsborough, California neighborhood complained to the police.
One ladies luncheon I attended that summer still stands out in my memories; it was the first time I ever saw fruit pizza. I got the recipe from my friend’s mom and through the years, I’ve made it with fruits like kiwis, pomegranates, mandarin oranges, raspberries, sliced strawberries and blueberries. About four years ago I decided to try this in the form of a flag for our Fourth of July party. I altered the recipe a bit and it has become a family favorite.
Debutante Fruit Pizza
Serves 6-8
Ingredients
1 pkg frozen sugar cookies
1 – 8oz pkg cream cheese. softened
1 jar marshmallow cream
Lemon juice
Powdered sugar
Assorted fresh fruit (kiwi, raspberries, pomegranates, mandarins are pretty)
Milk as needed
Follow directions on cookie recipe, but place closer together in a pizza pan. Bake until golden brown, about 15 minutes. Blend cream cheese, 1/2 jar marshmallow creme, lemon juice, milk to thin to frosting consistency. Add (if necessary) powdered sugar or more marshmallow to sweeten to taste.When cookie has cooled, spread on cream cheese mixture. Top with sliced fresh fruit and then drizzle on thinned-down apricot preserves.
Note: If you make this in a pizza pan with other fruits do not trim the crust. A few fruits that I’ve used are kiwi, sliced strawberries, raspberries, blueberries, blackberries, pomegranates and mandarin oranges. You can be creative here.
4th of July Flag Pizza
Fruits I use are blueberries and red raspberries.
Use two packages of refrigerated sugar cookies to make a crust. Keeping your fingers moist by dipping them in water, press together to form a crust (my cookie sheet is large – inside measurements are 16 1/2 by 11 1/2 inches). Bake at 350 degrees for approximately 15-20 minutes. Do not overbake!
As soon as you remove pan from oven, and while crust is still warm, begin trimming the edges – this will allow a smoother removal. I’m sure your young or adult kids can help you get rid of the excess!
With an electric mixer, combine softened cream cheese, marshmallow creme, powdered sugar, juice from one lemon and milk to the consistency of a spread ( I added about 1/4 cup powdered sugar and approximately 4 tablespoons milk. You will need to taste and adjust to your desired sweetness and thickness… keep in mind you will need enough to cover the baked cookie bar, then scoop and spread cream cheese mixture evenly.
After spreading and smoothing out cream cheese mixture add the blueberries to make a square in upper left corner. I spread blueberries onto a flat plate, so I can see them easily, to choose the right size to make the square. Then add rows of red raspberries skipping a space for the white stripes. Then carefully brush with watered down apricot jam to make a shiny glaze on fruit. This is optional and if you’re not careful there will be light orange drops all over the white stripes.
To serve cut into small pieces. It’s fun to have a little of the blueberries w/ the raspberries!
Wishing all of you a very safe and happy Fourth of July!
