Try this Fruit Pizza recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- topping
- 1 1/2 teaspoons cornstarch
- 2 cups confectioners sugar
- 1 large egg at room temperature
- sugar cookie crust
- 1/2 cup unsalted butter softened to room temperature
- 1 1/2 cups all-purpose flour spoon and leveled
- 8 ounce full-fat cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1 - 2 tablespoons cream or milk
- assorted sliced fresh fruit
- Carbohydrate 75.7116350331389 g
- Cholesterol 142.737808781218 mg
- Fat 42.6767489116992 g
- Fiber 0.635614595252324 g
- Protein 5.76115099308334 g
- Saturated Fat 25.8563774952266 g
- Serving Size 1 1 Serving (184g)
- Sodium 505.805386177609 mg
- Sugar 75.0760204378866 g
- Trans Fat 3.95897649884534 g
- Calories 700 calories
Step-by-step
- Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar and beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
- In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer running on low speed, 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. Without chilling, your cookie dough may spread over the sides of the pan.
- Preheat oven to 350 degrees. 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 to 20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
- I usually use this time (as the crust cools) to chop the fruit.
- Make the frosting: 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, about 2 minutes. Add the confectioners' sugar and 1 tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more tablespoon cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
- Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
Why does cookie dough need to chill for thirty minutes before baking? Warm butter melts prematurely in the oven, causing the dough to flatten and spill over the edges of a pizza pan. Chilling solidifies the fat, yielding a sturdy, structured base capable of supporting heavy toppings without structural failure. Room temperature eggs are equally critical here; cold eggs will shock the softened butter and cause the emulsion to break, resulting in a dense, greasy crumb.
Fresh Versus Preserved Toppings
Using raw, freshly sliced fruit introduces vibrant acidity and a crisp bite that contrasts sharply with the sweet frosting and buttery crust. Canned or heavily preserved fruits, by contrast, carry excess surface moisture that will weep into the dairy frosting, turning the surface watery and dissolving the base. Slice items like berries and stone fruit immediately before assembly, and pat them dry with paper towels to eliminate lingering moisture. Judge the doneness of the baked crust visually rather than relying on timing alone: pull the pan from the 350-degree oven the moment the outer edges show a very pale golden brown, preventing a hard, brittle texture.
- Overbaking produces a hard crust that resists slicing cleanly into wedge portions.
- Storing leftovers in the refrigerator preserves the texture for up to three days.
- Thinning the frosting with extra cream prevents tearing the delicate surface of the cookie base during spreading.
