Fruit Pizza

1 can Sugar Cookie Dough
6 Tablespoons Sugar
3 Tablespoons Cornstarch
1/4 teaspoon Salt
1 (20 oz.) can Chunk Pineapple
1 (11 oz.) can Mandarin Oranges
8 oz. Cream Cheese, softened
1 (7 oz.) jar Marshmallow Creme
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Ginger
1 teaspoon dried Lemon Peel
16 oz. bag frozen Raspberries
16 oz. sliced strawberries
other desired fruit

Heat oven to 350.

Spray a pizza pan with Pam.

Spread cookie dough out on a 14 inch pizza pan. I lay the cookie dough log out in the middle of the pan and with wax paper spread it out. Keeps hands from getting sticky. Try to spread it till it is about 1/4 - 1/2 an inch from edge of pizza pan. The cookie dough will rise and spread out to edge of pan. Spread evenly about 1/4 inch thick.  It will get thicker as it cooks.

Put in oven at 350 and cook till golden brown about 13-16 minutes. This is the only time you can cook the dough. Cook till you think the dough is no longer going to be soft and crumbly. You want you pizza to be a little crunchy.

Let pizza cool.

Meanwhile in a saucepan, combine sugar, cornstarch, and salt.

Strain Pineapples and mandarin oranges till you get 1 1/3 cup of juice. Stir into sugar mixture. Bring mixture to a boil, stirring constantly. Cook until thickened and clear. Cool in refrigerator, or set saucepan in a bowl of ice water, but not until too thick to spread over pizza.

In a mixing bowl, combine cream cheese, marshmallow creme, nutmeg, ginger, and lemon peel. Whip until smooth and creamy.

Spread over pizza.

Place fruit in a pleasing design. I prefer to have a lot of fruit so I overlap.

Drizzle with pineapple juice mixture.

Keep in refrigerator until ready to eat.