Peachy Plantation Pizza

posted by Renee in MA 10-06-100 6:50 AM

Peachy Plantation Pizza

Crust:
1 package (18 ounces) refrigerated sugar cookie dough, softened
1/3 cup pecans, chopped

Topping:
1 package (8 ounces) cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon vanilla
3/4 cup peach preserves
1 cup fresh strawberries, stemmed and sliced
2 kiwifruit, peeled and sliced
2 peaches, pitted, peeled and sliced
1 teaspoon lemon zest
1 1/2 cups thawed frozen whipped topping


In Classic 2Qt Batter Bowl chop pecans using Food Chopper; stir into cookie dough. Shape dough into ball. Place dough in center of 13" Round Baking Stone; flatten slightly with palm of hand. Using lightly floured Dough and Pizza Roller, roll out dough to 12 inch circle, about 1/2 inch thick.

Bake 18-20 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone with Serrated Bread Knife. Cool completely.

For topping, combine cream cheese, powdered sugar and vanilla in 1 Qt Batter Bowl; mix well. Spread mixture evenly onto top of cookie; cover with preserves. Using Egg Slicer Plus, slice strawberries and kiwifruit; arrange over preserves along with peaches Sprinkle with lemon zest. Attach Open Star tip to Easy Accent Decorator; fill with whipped topping. Pipe topping around edge of pizza. Cut dessert with Pizza Cutter; serve with Mini Serving Spatula.

Yield: 16 servings

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