This is such a great dessert. It is best to make this pizza one day before you are going to serve it. That gives the cooked cookie dough a chance to absorb the cream cheese, the marmalade and the fruit to soften up.
1 package of refrigerated Pillsbury Sugar Cookie Dough
1 8 oz. package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Assorted fruits, clean and sliced
1/2 cup Orange Marmalade
Heat oven to 350°F. Line a cast iron pizza pan with foil. Open and slice the cookie dough into 1/2" slices. Starting in the middle of the pan, lay down the first slice of dough. Then continue laying down slices going around the center piece, slightly overlapping. edge.
Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
Once cool, gently lift the foil and flip dough over. Peel off foil. Then flip dough back over and lay into serving plate or leave on the pizza pan.
In small bowl, beat cream cheese, sugar and vanilla with a fork until fluffy. Spread mixture over cooled crust. Start arranging fruit over cream cheese, starting in the center.
In a small bowl, add marmalade and one Tsp of water. Mix until smooth. Brush marmalade over fruit to seal and prevent the fruit from browning.
Refrigerate until chilled, at least 1 hour. This pie is best served the next day to allow it to soften up. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.
These can be made in whatever shape your serving platter is in.