Reviewed: Jun. 3, 2009

I tried this recipe twice today. The first time, I used a baking stone instead of a cookie sheet and the dough ran ALL over the bottom of my oven. So...I made the dough again, this time using a cookie sheet (10x15 as directed). The crust came out very weird. It wasn't browning on top and the edges started to cave it as it baked. Then when I took it out of the oven, part of the crust "fell" and the other part didn't so it was very uneven in thickness, plus it had the weird edges...almost a rippling effect. I have no idea what caused this, but I will not use the dough recipe again. I haven't tried the filling/glaze yet...not sure if I will complete the recipe or not. I don't want to waste any more money on it if it's not going to work out??? Good luck!

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Paula

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Reviewed: Apr. 11, 2009

This filling is awesome. I didn't use the sugar cookie recipe, I have my own favorite but I would definitely make the filling again.

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THIN4LIFE

Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 27, 2009

this is awesome! it was sooo good. me and my family loved this fruit pizza. the white chocolate chips in the fosting really make it taste amazing! i used strawberries, blueberries, and kiwi for topping. the only problem i had was when i was making the crust, don't forget its going to rise and spread out so don't press it all the way up to the edges of the cookies sheet! otherwise it will start to make a mess in the oven. thats what happened to me. so next time i'll be sure to leave at lest an 1" or 2" between the cookie crust and the edge of the baking sheet. but other that it was soooo easy and delicious!! i highly recomend this!! you won't regret trying it! :)

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

The crust was not good. I loved the rest of the pie, though. I am still looking for a TOH recipe that had powdered sugar as the sweetener in the crust. It made the crust taste more velvety, like a piece of shortbread. =)

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retrofloridagirl

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Reviewed: Jul. 6, 2008

This recipe is awesome! I recently took it for the cast of a show I was in, and everyone raved. The sugar cookie crust is perfect...not too hard or too soft, and it has great flavor. The white chocolate and cream cheese together is a great combo. Thanks again for the wonderful recipe!

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Sarah

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Reviewed: Jul. 4, 2007

Nothing wrong w/ this recipe; my personal taste though thinks the white choc chips (couldn't find vanilla) overpowers the taste of the fruit and crust more than compliments it. I prefer the lighter cream cheese frostings for fruit pizza. NOTE: If you make this on a round pizza pan make sure to leave room for spreading - 1 inch at least.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 31, 2007

YUMMY! This was fantastic, loved the glaze on top. Cant wait for another occasion so I can make again!

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SAMBO125

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Apr. 13, 2007

I would give this more stars if I could. Actually, I never tasted this, but the reactions from the people at church were amazing. People actually want the recipe.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Mar. 28, 2007

I varied this recipe, it seemed too sweet and fattening. I used premade sugar cookie (pillsbury refrigerated), spread on pizza pan and baked. I used only 1/4 c white choc chips (melted), 1/3 less fat crm cheese, no heavy whipping cream and spread it on cookie. Then layered fresh fruit (I like strawberries, blueberries and sometimes right before serving I use sliced bananas that had soaked in lemon juice)on top and did not put the sugary glaze on. It's fresher tasting this way...less sugar, less calories and much better! I gave it a 4 stars, because I like my modified version! :)

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jul. 7, 2006

I made this for the 4th. Everyone loved it. I think someone even licked the pan. Super sweet but no one complained.

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minetoo

Cooking Level: Expert

Home Town: Belmont, North Carolina, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jan. 4, 2006

Much too sweet! I like the recipe, but the white chocolate makes it too sweet and thick for my taste.

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JANBRINKS

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Nov. 8, 2005

This was way too sweet. It was like eating frosting with 10 cups of sugar dumped in. It wasn't bad, but for the effort that you put in, it isn't worth it, and if you don't have a sweet tooth, don't bother. I had a sugar head rush from less than one piece.

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merrij

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 28, 2005

this is a fantastic recipe!!! I had to adapt in a couple of places: 1) I added a tsp. of orange extract to the crust. I thought that this made a huge amount! Not sure how thick the crust was supposed to be, but I ended up shaping the dough on a large baking sheet, was suprised at how big and puffy it got. It also took around 15 minutes to get to golden brown (and it turned out grrreat). Also, I had no white sugar, and used cane sugar. The crystals didn't break down when I creamed the shortening and butter, and they added a pleasant little crunch to the crust. My Kitchenaid was a doll working the crust. It was very thick and easily moldable into the rectangular form. 2) The vanilla chips and cream with softened cream cheese was so good I didn't think it would make it onto the crust. I couldn't stop eating it. I used generic vanilla chips and geberic cream cheese. 3) I mustve sliced my strawberries too thick b/c I didn't have enough to cover the crust completely! 4) I used lime juice instead of lemon in the glaze. It combined with the orange in the crust and the tartness of the cream cheese in a very pleasant way!! 5) I didn't realize until it was finished that I forgot the salt!! Maybe the baking soda or tartar gave it enough salty taste because it didn't affect the end result one bit.

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ELECTRICMAYHEM

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Reviewed: Aug. 3, 2004

Where do I start? The cookie "dough" which was more like a batter that I had to spread with a spatula puffed up and spilled down over onto to bottom of the oven and burned. After I cleaned that up and cleared the smoke from my kitchen, I used an 18 oz. sugar cookie dough. Thank goodness I thought to buy one just in case. The cream cheese and white chocolate formed a very weird, slimy consistency when mixed together and I ended up taking half of that and mixing in a half tub of Cool Whip which made it much fluffier and 1/4 cup of lemon juice to take away the sickening sweetness of it. I waited till about 2 hours before I served it to frost it and arrange the fruit so it wouldn't get soggy. I used kiwi, strawberries, blackberries and mandarin oranges. It turned out wonderful but the original recipe is terrible. What a waste of time and unnecessary stress.

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: May 21, 2004

I made this for a Mother's Day celebration! Not only was it easy, everyone raved about it. Hardly a slice left. I used strawberries and blackberries. Super!

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VICALEE110

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Reviewed: Feb. 15, 2004

This is easy, a beautiful presentation, and *delicious*. I used fresh pineapple, strawberries, blueberries, kiwi, and peaches arranged over a heart shaped crust for Valentine's Day. Everyone went crazy over it. P.S. For a very easy and delicious crust, I just spread out a package of refrigerated Pillsbury sugar cookie dough.

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ArmyMom

Cooking Level: Expert

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Reviewed: Dec. 29, 2003

This one is really good. I took it to the in-laws last year for Christmas, and was asked to bring it again this year. I don't bother making the crust....I just smash out a roll of refridgerated(sp?) sugar cookie dough. Kids especially like this one, it seems.

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AUNTBEAR

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Reviewed: Oct. 24, 2003

This is by far the best fruit pizza recipe I have made. The filling is sooooo yummy! I use strawberries, blueberries, raspberries and kiwi when I make it. Always a big hit at parties. I never go home with leftovers!

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SIRIUSBLACK

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Aug. 12, 2003

This was pretty good, but I would add a tub of cool whip to the white chocolate mixture next time. I think it would make it a bit more fluffy.

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M4PERKINS

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Reviewed: Jun. 28, 2003

This was very well liked at an office potluck! I reduced the fat by using Neufchatel instead of cream cheese and replacing the 4 Tablespoons cream with a scant 1 tablespoon of 1% milk. I was out of pineapple juice, so made the glaze with orange juice. Also added 1 tsp. vanilla and the grated rind of one orange to the crust. Next time, I plan to try a shortbread cookie recipe for the crust, as the crust was a little sweeter than I cared for. (Everyone else LOVED the crust, as it was). For the fruit, I used kiwis, strawberries, oranges and bananas (dipped in lemon juice to prevent them from turning brown). I laid the fruit in diagonal stripes, and it looked like a colorful Mexican blanket... beautiful!

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MANDT2

Cooking Level: Expert

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Fruit Pizza with White Chocolate

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