Patriotic Fruit Pizza with Pecan Shortbread Crust
Torrey's pecan shortbread crust really sets this apart from your average fruit pizza recipe. The crust is crisp and sweet but isn't overly sweet. Her cream cheese spread is thick and the orange zest is just enough to give the mixture a little citrus flavor. I used strawberries, blueberries, and pineapple as suggested and the combination was fabulous. This is a really cute dessert!
- 16 oz
- (2 boxes) cream cheese (or neufchatel), room temperature
- 1 medium
- container whipped topping, 12 oz.
- zest of 1 orange (optional)
- 1/2 c
- blueberries, fresh
- strawberries, fresh; sliced or halved
- 1 can(s)
- pineapple chunks
- or... whatever fruit you want to add
- 3/4 lb
- (3 sticks) butter, room temperature
- 1 c
- 1 tsp
- vanilla extract
- 1/4 tsp
- almond extract
- 3 1/2 c
- all-purpose flour
- 1/4 tsp
- 1 1/2 c
- chopped pecans
FRUIT TOPPING (AS PICTURED)
PECAN SHORTBREAD CRUST
In mixing bowl, combine cream cheese, whipped topping, sugar and orange zest (optional) until well-blended. Set aside. Keep cool, but not cold (makes it hard to spread).
I used a stand mixer with a paddle attachment as this is a VERY stiff dough and I knew my hand would wear out. Preheat oven to 350 F (~175 C).
NOTE: You will probably have leftover dough. LUCKY YOU! Make shortbread cookies! Roll leftover dough into a log, wrap with plastic wrap, and chill it. Then slice into 1/4-inch wide cookies and bake at 350 F for about 15-20 min until golden brown on edges and done in middle.
Wash and dry desired fresh fruits (or use drained, canned fruit). If berries are small, use whole. If fruit is larger, cut into bite-size pieces or slices. For this pizza, I cut the strawberries in half.