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Fresh Fruit Pizza

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Add whatever fruit you’d like for your own customizable dessert pizza. Just as perfect for a summer gathering as for a casual grand finale for a pizza party.



How does this sound: a soft sugar cookie crust topped with a dreamy cream cheese frosting and garnished with colorful glazed fresh fruit? Pretty darn good, right? I dug out my pizza pan and pat out a round of cookie dough to form the crust. My favorite icing was spread over the baked cookie before artfully placing berries and fruit over the surface. What a perfect way to celebrate pizza!!



Here are some of my tips to help make your dessert pizza perfect every time.

  • Use chilled cookie dough to make your crust. This helps prevent undue spreading when it’s baked.
  • If the dough happens to spread too much when it comes out of the oven, just use your spatula to tap the crust back while it’s still warm and pliable.
  • For a shortcut, feel free to use a refrigerated store bought cookie dough.
  • Feel free to make the crust from any flavored cookie dough. A sugar cookie dough, though, is the most versatile.
  • Top with a single fruit, like all strawberry slices or whatever combination appeals to you!

Fresh Fruit Pizza Recipe
A vibrant, delicious dessert pizza with a sugar cookie crust and cream cheese frosting! 


Ingredients

CRUST:
  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
FROSTING:
  • 6 ounces cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 1/2 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • 1 1/4 cup powdered sugar, sifted
TO FINISH:
  • Fresh fruit, sliced as needed (I used blueberries, raspberries, blackberries, strawberries, green grapes, and kiwi)
  • 1/4 cup trained apricot jam to glaze, optional
Instructions
  1. Cream the butter and sugar with a hand mixer until light and fluffy. Beat in egg and vanilla.
  2. In another bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Add the dry ingredients to the butter mixture and mix until just combined. Cover and chill at least 30 minutes, but longer is better to prevent spreading when baked.
  3. Preheat oven to 350°. Grease a 12-inch pizza pan and pat the cold cookie dough into a flat round. Bake for 18-20 minutes or until very light brown. Do not over-bake. Cool before frosting.
  4. To make frosting, whip the cream cheese and butter until light and fluffy. Add vanilla and lemon juice and mix until combined. Add the powdered sugar and mix until well incorporated.
  5. Spread frosting over cooled crust leaving about ½-inch of the edge unfrosted. Arrange fruit in concentric circles as desired.
  6. To glaze, heat the strained apricot jam with a teaspoon of water. I used the microwave. Using a pastry brush, glaze the fruit.
  7. To serve, cut in wedges.

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