Summer is the season when all kinds of fruits are displayed and for this recipe you can use as much as you want.
Fruit pizza is the ideal summer dessert. Sweet, creamy and fruity from edge to edge. Each bite lis loaded with different flavours to match perfectly with the cream cheese frosting and the soft cookie crust. Enter the fruit madness with this recipe. Bring your creativity to decorate the pizza with sliced fresh fruit, whichever fruit is your favourite and in any pattern you wish. The more colorful, the better. By the way, if there is a birthday coming soon, then a fruit pizza can be an option for the cake.
Ingredients
Sugar Cookie Crust
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- 115g unsalted butter, softened to room temperature
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- 150g granulated sugar
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- 1 large egg, at room temperature
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- 1 teaspoon vanilla extract
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- 190g all-purpose flour
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- 1/4 teaspoon salt
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- 1 teaspoon baking powder
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- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
Topping
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- 224g full-fat cream cheese, softened to room temperature
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- 60g unsalted butter, softened to room temperature
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- 240g confectioners’ sugar
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- 15-30ml cream or milk
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- 1 teaspoon vanilla extract
- assorted sliced fresh fruit
Preparations
For 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 177°C. Grease a pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. Put the crust in the refrigerator after 10 minutes of cooling at room temperature – this speeds up the process. Chop the fruit.
For 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 Tbsp 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 fruit.
Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.