Fruit Pizza

Name: Fruit Pizza
Yield: serves 10-12
Ingredients: Sugar Cookie Crust 1/2 cup unsalted butter, softened to room temperature 3/4 cup granulated sugar 1 large egg at room temperature 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons cornstarch Topping 8 oz full-fat cream cheese, softened to room temperature 1/4 cup unsalted butter, softened to room temperature 2 cups confectioners' sugar 1-2 Tablespoons cream or milk 1 teaspoon vanilla extract assorted sliced fresh fruit

Fruity, delicious, can be prepared ahead of time

Category:

Sweets & Treats

Yield:

serves 10-12

Prep Time:

1 hour 10 minutes

Cook Time:

18-20 minutes

Credit:

https://sallysbakingaddiction.com/fruit-pizza/

Tags:

Nut free, dessert

Rating:

Share:

Ingredients:

Sugar Cookie Crust

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg at room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cornstarch

Topping

8 oz full-fat cream cheese, softened to room temperature

1/4 cup unsalted butter, softened to room temperature

2 cups confectioners' sugar

1-2 Tablespoons cream or milk

1 teaspoon vanilla extract

assorted sliced fresh fruit

Method:

Make the crust:

1. Preheat the oven to 350°F. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for 1 minute on medium speed. When it is nice and smooth, add the sugar and beat on medium speed until fluffy and light-coloured. Beat in egg and vanilla. Scrape down the sides as needed.

2. In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Otherwise, your cookie dough may spread when cooked.

3. Grease a 12-inch pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even, flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will cause a hard crust. Allow to cool completely before decorating. (While the crust is cooling is an excellent time to cut and prepare your selected fruits!)

Make the frosting:

4. In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, around 2 minutes. Add the confectioners’ sugar and 1 tbsp of cream. Beat for 2 minutes. Add the vanilla and 1 more tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with chosen fruits.

5. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days. As a preparatory measure, both elements can be made up to a day in advance, to be assembled the day it is served.