fruit pizza

How To Make fruit pizza

• 1

  Make 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.
• 2

  Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
• 3

  Beat in egg and vanilla. Scrape down the sides as needed.
• 4

  In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
• 5

  With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
• 6

  Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day.
• 7

  Without chilling, your cookie dough may spread over the sides of the pan.
• 8

  Preheat oven to 350 degrees. Spray a 12-inch pizza pan with cooking spray.
• 
  9

  Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above.
• 10

  Bake for 18-20 minutes or until the eyes are very lightly browned. Over-baking will lend a hard crust.
• 11

  Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
• 
  12

  I usually use this time (as the crust cools) to chop the fruit.
• 
  13

  Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
• 14

  Add the confectioners’ sugar and 1 tablespoon cream. Beat for 2 minutes.
• 15

  Add the vanilla and 1 more tablespoon cream if needed to thin out. Beat for 1 minute.
• 
  16

  Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
• 17

  Cut into slices and serve.
• 
  18

  Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving.
• 19

  Leftovers keep well in the refrigerator for up to 3 days.
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