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Banana Split Fruit Pizza

A delightful blend of cookie crust, cream cheese, and fresh fruit, topped with bittersweet ganache, perfect for celebrations or weeknight treats.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 16 ounces refrigerated sugar cookie dough This will serve as the cookie base for the pizza.
For the cream cheese layer
  • 8 ounces cream cheese (softened) Bring to room temperature for easy mixing.
  • 1/3 cup sugar Regular granulated sugar.
  • 1/2 teaspoon vanilla Pure vanilla extract is recommended.
For the topping
  • 1 large banana Slice just before assembly to prevent browning.
  • 8 fresh strawberries (sliced) Use ripe strawberries for flavor.
  • 2 rings fresh pineapple (cut into sixths) Fresh pineapple is best for texture and taste.
  • 1 Tablespoon chopped nuts Optional for topping.
For the ganache
  • 2 ounces bittersweet chocolate Chopped or in chip form for easy melting.
  • 2 Tablespoons heavy cream Use fresh heavy cream for best results.

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Press cookie dough evenly into greased 12–14 inch pizza pan.
  3. Bake for 12–14 minutes or until crust is light golden brown; remove from oven and cool completely.
Cream Cheese Layer
  1. In a small mixing bowl, combine cream cheese, sugar, and vanilla and mix until smooth.
  2. Spread cream cheese mixture evenly over the cooled crust.
Topping
  1. Top the cream cheese layer with sliced bananas, strawberries, and sliced pineapple.
  2. Sprinkle with chopped nuts.
Ganache
  1. To make the ganache, bring cream just to a boil.
  2. Add chocolate and stir until completely melted.
  3. Drizzle ganache evenly over fruit pizza.

Notes

Bake the cookie crust until just light golden to maintain a tender chew. Bring cream cheese to room temperature before beating for a smooth filling. Slice fruit shortly before assembly to prevent browning; use lemon juice on bananas if needed to prevent oxidation. Warm ganache slightly if it thickens before drizzling.