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- Carbohydrate 285.624451956481 g
- Cholesterol 488.050000206287 mg
- Fat 185.640908413087 g
- Fiber 4.22472674657122 g
- Protein 17.3894900205058 g
- Saturated Fat 116.846988382926 g
- Serving Size 1 1 fruit pizza (560g)
- Sodium 3293.06393641446 mg
- Sugar 281.39972520991 g
- Trans Fat 13.3921073394183 g
- Calories 2857 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.
Golden-brown cookie crust meets a velvety, sugar-sweetened cream cheese spread beneath a vibrant mosaic of seasonal produce. Softened butter must be thoroughly beaten with granulated sugar until the mixture turns pale and fluffy, incorporating trapped air that helps the thick dough spread evenly across a standard pizza pan without tearing. Ensuring the butter is at room temperature prevents the fats from separating during creaming.
A round pizza pan with a low rim works best for this application, allowing the wide dough disk to expand uniformly in a 350 degree oven without spilling over the edges. If a dedicated pizza pan is unavailable, a rimless baking sheet or a heavy cast-iron skillet functions adequately, provided the dough is pressed out to an even thickness from center to perimeter. Uneven thickness creates thin spots that burn long before the thicker center finishes baking.
Visual cues dictate doneness since visual checks replace internal thermometers for baked goods of this structure. Pull the pan from the oven the moment the edges turn lightly browned and the center loses its wet sheen, which generally occurs between eight and ten minutes of heat exposure. Letting the crust cool completely on a wire rack stops residual thermal cooking and keeps the warm butter from melting the subsequent dairy topping.
Cream cheese and the remaining sugar require beating until light and spreadable, creating an opaque blanket that anchors sliced produce securely against slippage. Selecting ripe seasonal items maximizes natural sweetness and minimizes excess moisture release that might otherwise sog the crust during chilling. Chilling the assembled dessert for at least one hour firms the dairy layer, making clean slices easier to achieve with a sharp chef knife.
