Fruit Pizza
User Reviews
5
Fruit Pizza
Description
This Fruit Pizza begins with a cookie dough crust made from all-purpose flour, baking powder, baking soda, salt, sugar, butter, egg, and vanilla extract. The dough is pressed evenly into a buttered and parchment-lined 12-inch pizza pan and baked until just cooked through, resulting in a soft, slightly crisp cookie crust. After cooling, a cream cheese topping is spread over the crust; this topping is whipped with sugar and vanilla until smooth and fluffy.
Fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches, or mandarins is arranged over the cream cheese layer. To finish, a glaze made from sieved apricot preserves mixed with water is brushed over the fruit to enhance appearance and flavor. The combination of the tender crust, creamy topping, and fresh fruit provides varied textures and bright, refreshing flavors.
The Fruit Pizza is perfect as a dessert or a sweet snack that showcases natural fruit sweetness with a mild, creamy base. It’s visually appealing with colorful fruit arranging and glaze shine. Using fresh, ripe fruit gives the best flavor and texture. Avoid fruits like bananas or apples that brown quickly to keep the topping looking fresh.
If desired, refrigerated sugar cookie dough can be used as a shortcut, following baking and cooling instructions. The dish is best served chilled and enjoyed the same day for freshness.
Ingredients
Cookie Dough
- 1 2/3 cups (236g) all-purpose flour preferably unbleached (scoop and level to measure
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 12 Tbsp (170g) unsalted butter at room temperature
- 1 large egg at room temperature
- 2 tsp vanilla extract
Cream Cheese Topping
- 1 (8 oz) pkg. cream cheese nearly room temperature
- 6 Tbsp (38g) granulated sugar (or a little more to taste)
- 1/2 tsp vanilla extract
Fruit Layer
- 5 cups (approx.) Fruit assorted, fresh
- 1/4 cup apricot preserves pressed through a sieve to remove lumps
- 1 Tbsp water
Instructions
- Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
- For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
- In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
- Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
- Add flour mixture then blend just until combined.
- Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
- Bake in preheated oven about 11 - 13 minutes until just baked through.
- Remove from oven and let cool completely on a wire rack.
- For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
- Spread topping over cooled crust.
- For the fruit layer: Decorate pizza with fruit as desired.
- In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
- Serve within a few hours of preparing for best results. Store in refrigerator.
Notes
- Use fresh, ripe fruits such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches, or mandarins for best flavor and appearance.
- Avoid fruits like bananas or apples that brown quickly to maintain a fresh look.
- You may substitute store-bought refrigerated sugar cookie dough; crumble and spread it evenly in the pizza pan for baking.
- Brush apricot preserves mixed with water over the fruit for a glossy finish and subtle sweetness.
- Cool the crust completely before spreading the cream cheese topping to prevent melting.
User Reviews
Overall Rating
5
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