Fruit Pizza

10
Raven Higheagle

By
@ravenhigheagle

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Serves 10 to 12
Prep:
40 Min
Cook:
20 Min
Method:
Bake

Ingredients

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  • SUGAR COOKIE CRUST

  • 1/2 c
    unsalted butter at room temperature
  • 3/4 c
    granulated sugar
  • 1 large
    egg, at room temperature
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/2 tsp
    cornstarch
  • TOPPING

  • 8 oz
    full-fat cream cheese at room temperature
  • 1/4 c
    unsalted butter at room temperature
  • 2 can(s)
    confectioners' sugar
  • 1 to 2 Tbsp
    cream
  • 1 tsp
    pure vanilla extract
  • ·
    assorted sliced fresh fruit

How to Make Fruit Pizza

Step-by-Step

  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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