Fruit Pizza

Fruit Pizza – perfectly easy to make yet it’s always a showstopper that’s sure to impress, both in flavor and presentation. It’s brimming with fresh and luscious flavor, and boasting of such beautiful natural colors.

Fruit Pizza

Servings: 10 servings

Prep Time 5 minutes

Cook Time 14 minutes

Resting time 2 hours

Total Time 19 minutes

Ingredients

Cookie Dough

• 1 2/3 cups (236g) all-purpose flour, preferably unbleached (scoop and level to measure)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150g) granulated sugar
• 12 Tbsp (170g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 tsp vanilla extract

Cream Cheese Topping

• 1 (8 oz) pkg. cream cheese, nearly room temperature
• 6 Tbsp (38g) granulated sugar (or a little more to taste)
• 1/2 tsp vanilla extract

Fruit Layer

• 5 cups (approx.) assorted fresh fruit*
• 1/4 cup apricot preserves, pressed through a sieve to remove lumps
• 1 Tbsp water

Instructions

1. Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
2. For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
3. In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
4. Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
5. Add flour mixture then blend just until combined.
6. Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
7. Bake in preheated oven about 11 - 13 minutes until just baked through.
8. Remove from oven and let cool completely on a wire rack.
9. For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
10. Spread topping over cooled crust.
11. For the fruit layer: Decorate pizza with fruit as desired.
12. In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
13. Serve within a few hours of preparing for best results. Store in refrigerator.

Recipe Notes

*I like to use fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches or mandarine oranges). Avoid fruit that will brown quickly such as bananas or apples.

Store-Bought Sugar Cookie Dough Method

• Use 1 (16.5 oz) pkg. refrigerated sugar cookie dough.
• Keep all toppings the same.

1. Heat oven to 350 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray).
2. Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 - 14 minutes. Remove from oven and cool completely on a wire rack.