Try this Fruit Pizza recipe
- Carbohydrate 28.5624451956481 g
- Cholesterol 48.8050000206287 mg
- Fat 18.5640908413087 g
- Fiber 0.422472674657122 g
- Protein 1.73894900205058 g
- Saturated Fat 11.6846988382926 g
- Serving Size 1 1 Serving (56g)
- Sodium 329.306393641446 mg
- Sugar 28.139972520991 g
- Trans Fat 1.33921073394184 g
- Calories 286 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
- Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
- In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
- Arrange desired fruit on top of filling, and chill.
Unlike a traditional thin-crust pie that relies on a flaky pastry dough, this dessert format utilizes a soft sugar cookie base baked directly on a round metal pan. Achieving the right structural integrity requires precise handling of both the dough and the toppings.
- Bake the cookie crust until edges reach a pale golden brown at 350 degrees F, usually taking between 8 and 10 minutes, to ensure it remains sturdy enough to support heavy toppings without breaking.
- Cool the baked base completely to room temperature before applying the cream cheese layer, otherwise the fat in the dairy will melt and slide off the warm surface.
- Freeze the baked, undecorated cookie crust for up to one month by wrapping it tightly in plastic wrap and heavy-duty aluminum foil, providing a head start for entertaining.
- Substitute the all-purpose flour with a standard 1:1 gluten-free baking blend if dietary restrictions demand it, though adding an extra quarter teaspoon of xanthan gum helps maintain crumb cohesion.
- Chill the assembled dessert for at least one hour before slicing to firm up the cream cheese spread and set the fruit arrangement in place.
Proper refrigeration keeps the assembled dessert fresh for up to two days before the fruit begins to release excess moisture into the cheese layer. Storing the components separately allows home cooks to assemble the final dish just moments before serving.
