Tonight was a really excellent night. Andrew and I headed down the street to have some dinner with some new friends. This meal had been on the calendar for over two months, so the anticipation was high going into it. And it did not disappoint. The company was truly top notch. This was one of those meals where there was at least two different conversations going on at the same time, but instead of everything devolving into chaos, everyone seemed to flow in and out of each conversation without issue. There was lots of laughter and lots of good food.
We had some really excellent deep dish pizza and salad to start it off and I was assigned dessert (surprise, surprise). Before I even knew we were having pizza, I had decided I was going to make this for dessert. Sugar cookie crust? Creamy icing? Fresh fruit? What’s not to love?
You start off with your favorite sugar cookie recipe. I’m not entirely sure where mine came from, but it’s written on an old index card and stashed in the kitchen drawer.
If you make an entire batch of sugar cookies, you probably need to divide up the dough into to parts and bake them on two pizza pans, or keep it together and smoosh it into a large cookie sheet. I used half a batch of dough and it worked out perfectly. Bake until golden (or about 15 minutes).
The icing is a marshmallow cream cheese icing that is beaten until smooth and spread onto the cookie crust.
Finally, cut up your favorite fruit for toppings and spread onto your pizza. I used strawberries, raspberries, mango, kiwi, and blueberries. Mmm..scrumptious!
Marshmallow Cream Cheese Icing
- 8 oz of cream cheese, softened
- 1/2 cup sugar
- 1/2 cup marshmallow topping
- 2 tsp vanilla
Beat together the cream cheese and sugar until smooth. Add the vanilla and mix until completely incorporated. It’ll look a little brown at first (unless you’re using clear vanilla), but as you keep beating it will fade into a cream color. Finally, slowly add the marshmallow topping and beat until smooth. It should be slightly glossy. And delicious.