Patriotic Fruit Pizza with Pecan Shortbread Crust
By
Torrey Moseley
@Torrey
9
Blue Ribbon Recipe
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. We used strawberries, blueberries, and pineapple as suggested and the combination was fabulous. This is a really cute dessert!
The Test Kitchen
★★★★★ 3 votes5
Ingredients
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SPREAD
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16 oz(2 boxes) cream cheese (or neufchatel), room temperature
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1 mediumcontainer whipped topping, 12 oz.
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·zest of 1 orange (optional)
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1/2 csugar
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FRUIT TOPPING (AS PICTURED)
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50-60blueberries, fresh
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16-20strawberries, fresh; sliced or halved
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1 can(s)pineapple chunks
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·or... whatever fruit you want to add
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PECAN SHORTBREAD CRUST
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3/4 lb(3 sticks) butter, room temperature
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1 csugar
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1 tspvanilla extract
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1/4 tspalmond extract
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3 1/2 call-purpose flour
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1/4 tspsalt
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1 1/2 cchopped pecans
How to Make Patriotic Fruit Pizza with Pecan Shortbread Crust
- Pat out dough to cover bottom (and slightly up sides) of pan. Dough should be about 1/4-inch thick.
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.