Friday, June 15, 2018

Watermelon Fruit Pizza

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I know you're not supposed to play with your food, but sometimes that's the best part of baking. It's my favorite way to be creative, and it's truly a form of art, in my opinion. Fruit pizza has always been one of my favorite things to make for that reason. Laying the fruit out to create designs and patterns was always so much fun.

I shared two unique versions of fruit pizza last year (granola version here, pizza dough version here), but I've never posted a recipe for the classic sugar cookie version because I always try to post unique recipes, and I figured everyone knows how to make it already. But when I got this idea to create a watermelon out of the fruit pizza, it was too cute for me not to share (thanks to Hungry Happenings for the inspiration).

The "frosting" for the cookie is so simple--just cream cheese and marshmallow creme. I made sure to use Challenge cream cheese because they only use real cream, and there are no hormones, additives, or fillers. It's really important to use good quality ingredients, especially when there are so few ingredients because the flavors really stand out.

Important note: This cookie is best when it is made the day you plan to serve it. The fruit will start to get mushy after being in the refrigerator for a few days.

Watermelon fruit pizza
  • 16.5 ounces Sugar cookie dough (I used store bought, but you can use your favorite recipe)
  • 8 ounces Challenge cream cheese, softened
  • 8 ounces marshmallow crème
  • 1 pound strawberries, sliced thinly
  • 4 kiwi, peeled and cut in a semi-circle
  • 1/4 cup chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit and prepare 9-inch circle pan with nonstick spray
  2. Press cookie dough onto bottom of pan so it’s in an even layer
  3. Bake for about 12 minutes until it’s golden brown and let cool completely
  4. Combine cream cheese and marshmallow crème and spread onto cooled cookie
  5. Arrange kiwi slices around edge of cookie, and fill in center with strawberry slices.
  6. Sprinkle chocolate chips on top for the “watermelon seeds.”
  7. Refrigerate until ready to serve. Cookie is best when it’s made the day you plan to serve it.

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