Tastes delicious! Even non-fruit lovers loved it. I placed wax paper on top of the cookie dough before rolling it out so the dough wouldn't stick to the rolling pin. I used bottled lemon curd instead of the making my own. I will make this dessert often. It's quick and makes a beautiful presentation!
Fresh-Fruit Pizza with Lemon Curd
Randy Mayor
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.
Yield: 12 servings (serving size: 1 wedge)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 261
- Calories from fat: 30%
- Fat: 8.6g
- Saturated fat: 2.3g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 3g
- Protein: 2.5g
- Carbohydrate: 43.1g
- Fiber: 3.1g
- Cholesterol: 37mg
- Iron: 1.4mg
- Sodium: 173mg
- Calcium: 19mg
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
Preparation
- Preheat oven to 350°.
- 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.
- Preheat broiler.
- 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.
Fresh-Fruit Pizza with Lemon Curd Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake, Broil
- OCCASION: Summer
- PUBLICATION: Cooking Light
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