Fruit Pizza Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Topping
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
3 Tablespoons (43g) unsalted butter, softened to room temperature
1 and 1/4 cups (150g) confectioners’ sugar
1 teaspoon pure vanilla extract
3 cups (about 400g) assorted sliced fresh fruit (eg. strawberries, kiwis, blueberries, blackberries, raspberries
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Directions: |
Directions:Make the crust:
Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes.
Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and beat on low speed until combined.
Once completely combined, cover the dough tightly and chill in the refrigerator for 20 minutes and up to 1 day. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening onto pan will be difficult.)
Preheat oven to 350°F (177°C). Cover the bottom of a 9” or 10” springform pan with parchment and with nonstick spray.
Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 9–10-inch circle, about 1/3-inch thick. Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.
Make the frosting:
In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined. Yields 1 and 1/2 cups (about 390g) frosting.
Spread a thick layer over the cooled sugar cookie crust. Decorate with fruit. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: In a pinch I use Sweet Lorenz gluten free sugar cookie dough, or if I want to make gluten free from scratch, I use a gluten free sugar cookie recipe.
Vegan cream cheese works with this recipe to make it dairy free.
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