FRUIT-TOPPED TRIPLE CHOCOLATE PIZZA

When we were invited to our friends', Jamie and Martin, annual Fourth of July celebration, I didn't have to think too long before I decided what I would bring to share...a fruit pizza. I have been wanting to make one and thought this would be the perfect opportunity to give it a try.

If you google fruit pizza and look at the images, you can see all sorts of attempts people shared. Since it was the 4th I wanted to use strawberries and blueberries and do my rendition of the flag.

For the recipe, I found this triple chocolate one in a Pampered Chef cookbook called More Doris Christopher's Stoneware Sensations Baking with the Family Heritage Collection. She used strawberries and mandarin oranges for the fruit but you can use any fruit you prefer. Her package of refrigerated cookie dough was 18 ounces, but they don't make them that size anymore. Mine was a tad over 16 ounces. She also used a 15" round baking stone but mine is more like 13 inches. I went on and used it though (I didn't have another round "pan") since my cookie dough package was a little smaller. She highly recommends using a 15 - inch "pan" because the cookie dough crust will spread during baking. Make sure you have the crust in the center. I was off just a little bit so it was at the edge of one "side". It didn't cook over the edge though.

Click here for a printable version of just the recipe.

FRUIT-TOPPED TRIPLE CHOCOLATE PIZZA

1     package (16 - ounces) refrigerated chocolate chip cookie dough
2     squares (1 - ounce each) white chocolate for baking (I weighed out 2 ounces of white chocolate wafers)
2     tablespoons milk
1     package (8 - ounces) cream cheese, softened
1/4  cup powdered sugar
1     cup thawed frozen whipped topping
strawberries, cut in half
blueberries
1/4  cup semi-sweet chocolate morsels
1 +  tablespoons butter

Preheat oven to 350 degrees F. 

For crust, shape cookie dough into a ball in the center of a 13 to 15 - inch round baking stone.

Using a lightly floured rolling pin,

roll out dough to 12 - inch circle, about 1/4 inch thick.

Round the edges with your finger

to make edges smooth.

Bake 11 - 14 minutes or until edges are set. (Cookie will be soft. Do not overbake. I did bake mine the full 14 minutes.) Cool 10 minutes.

Carefully loosen cookie from baking stone using a serrated bread knife; cool completely on baking stone. 

Microwave the white chocolate and milk in a covered microwave dish on HIGH for 1 minutes;

stir til smooth. Microwave an additional 10 to 20 seconds if necessary.

(I did need to microwave mine 10 more seconds.) Cool slightly.

In a mixing bowl, combine cream cheese and powdered sugar;

mix well.

Gradually stir in white chocolate mixture until

smooth.

Fold in whipped topping;

spread over crust.

Hull strawberries before cutting them in half.

Arrange fruit over cream cheese mixture.

Microwave chocolate chips and butter on HIGH 30 seconds; stir til smooth.

(I added about a teaspoon more butter and heated briefly to melt and

stirred til well blended so that it would be the consistency to drizzle.)

Drizzle over fruit. Chill 30 minutes. Cut into wedges or squares to serve.