Fresh-Fruit Pizza with Lemon Curd

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 Cooking Light

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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


  • 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


  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.
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