Tropical-Fruit Pizza

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 24%
  • Fat: 7.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 1g
  • Protein: 4.6g
  • Carbohydrate: 48.2g
  • Fiber: 1.7g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 203mg
  • Calcium: 63mg


  • 1 (18-ounce) package refrigerated sugar cookie dough
  • Cooking spray
  • 1/3 cup sugar
  • 1 1/2 teaspoons grated orange rind
  • 1 teaspoon coconut extract
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 cup (1-inch) pieces peeled ripe mango
  • 1 cup sliced banana (about 1 large)
  • 6 (1/2-inch) slices fresh pineapple, cut in half
  • 2 kiwifruit, each peeled and cut into 8 slices
  • 1/4 cup apricot preserves
  • 1 tablespoon triple sec (orange-flavored liqueur) or orange juice
  • 2 tablespoons flaked sweetened coconut, toasted


  1. Preheat oven to 350°.
  2. Cut cookie dough into 8 slices; firmly press slices into a 12-inch round pizza pan coated with cooking spray. Bake at 350° for 25 minutes or until lightly browned. Cool completely on a wire rack.
  3. Combine sugar, orange rind, extract, and cream cheese in a bowl; beat at medium speed of a mixer until blended. Spread cream cheese mixture over cookie crust, leaving a 1/2-inch margin around edges. Arrange mango, banana, pineapple, and kiwifruit on top of cream cheese mixture. Combine preserves and liqueur in a small microwave-safe bowl, and microwave at high 30 seconds or until melted. Drizzle over fruit; sprinkle with toasted coconut. Chill 1 hour.
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