Fruit Pizza
This dessert is so pretty but best to make it when you can get strawberries and blueberries for cheap. So light and delicious I have even ate it for breakfast.
This dessert is so pretty but best to make it when you can get strawberries and blueberries for cheap. So light and delicious I have even ate it for breakfast.
- Carbohydrate 47.5403519156292 g
- Cholesterol 49.7775 mg
- Fat 38.0874379819194 g
- Fiber 0.676749991472936 g
- Protein 4.55755208410381 g
- Saturated Fat 13.3969948885369 g
- Serving Size 1 1 Serving (197g)
- Sodium 3915.38586496664 mg
- Sugar 46.8636019241562 g
- Trans Fat 3.14839116958443 g
- Calories 539 calories
Step-by-step
- Mix 1st 4 ingredients for crust.
- Press on the bottom of a pizza pan.
- Bake at 350F for 10-15 min or until golden brown.
- Cool.
- Beat cheese, sugar, and vanilla together.
- Spread over crust.
- Arrange fruit in a pattern of your choice (I like strawberries, blueberries, kiwi, raspberries, and canned peaches).
- Save peach juice for glaze.
- Mix fruit juice with cornstarch.
- Heat over med. heat until slightly thickened.
- Drizzle over fruit.
- Chill to set.
Vibrant berries and golden peaches rest atop a rich cream cheese layer, all supported by a crisp, golden-brown baked sugar cookie crust. Selecting peak-season produce ensures the fruit topping provides natural sweetness without excess moisture that might compromise the structure. Softened margarine and cream cheese require thorough beating at room temperature to incorporate air smoothly without curdling.
Make-Ahead and Storage Strategy
Chilling the assembled dessert for at least two hours allows the cornstarch-thickened fruit juice glaze to set properly over the arranged produce. Preparation can happen up to twenty-four hours before serving when stored tightly sealed in the refrigerator, though adding the sliced fruit closer to zero hour prevents excess liquid accumulation on the cream cheese spread. Scaling quantities up requires doubling pan surface area rather than baking thickness to maintain the necessary 15-minute bake time at 350 degrees Fahrenheit. Freezing is strongly discouraged because thawing releases cellular water that ruins the crisp crust and liquefies the cream cheese topping.
- Bake the crust until edges turn golden brown around the 12-minute mark to avoid burning the sugars.
- Whisk cornstarch completely into cold fruit juice before heating to prevent lumps from forming in the glaze.
- Pat sliced high-moisture fruits dry with paper towels prior to assembly to protect the crust integrity.
