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Fresh-Fruit Pizza with Lemon Curd

Randy Mayor
Yield 12 servings (serving size: 1 wedge)
The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.

Ingredients

  • 1 (18-ounce) package refrigerated sugar cookie dough
  • Cooking spray
  • 2 tablespoons seedless raspberry jam, melted
  • 3/4 cup Lemon Curd
  • 2 cups fresh raspberries
  • 2 cups blackberries
  • 1 cup sliced strawberries
  • 1 plum, sliced
  • 2 teaspoons sugar

Nutrition Information

  • calories 261
  • caloriesfromfat 30 %
  • fat 8.6 g
  • satfat 2.3 g
  • monofat 2.8 g
  • polyfat 3 g
  • protein 2.5 g
  • carbohydrate 43.1 g
  • fiber 3.1 g
  • cholesterol 37 mg
  • iron 1.4 mg
  • sodium 173 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 350°.

  2. Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350° for 12 minutes or until golden brown. Cool completely on a wire rack.

  3. Preheat broiler.

  4. Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.