Fresh Fruit Pizza
Ingredients
Crust:
·
1/2 cup butter, at room temperature
·
3/4 cup sugar
·
1 egg, at room temperature
·
1 teaspoon vanilla
·
1 1/2 cups flour
·
1/4 teaspoon salt
·
1 teaspoon baking powder
·
1/2 teaspoon baking soda
·
1 1/2 teaspoons cornstarch
Frosting:
·
6 ounces cream cheese, at room temperature
·
1/2 cup butter, at room temperature
·
1/2 teaspoon vanilla
·
2 teaspoons fresh lemon juice
·
1 1/4 cup powdered sugar, sifted
To finish:
·
Fresh fruit, sliced as needed (I used blueberries,
raspberries, blackberries, strawberries, green grapes, and kiwi)
·
1/4 cup trained apricot jam to glaze, optional
Instructions
1. Cream the
butter and sugar with a hand mixer until light and fluffy. Beat in egg and
vanilla.
2. In another
bowl, whisk together the flour, salt, baking powder, baking soda, and
cornstarch. Add the dry ingredients to the butter mixture and mix until just
combined. Cover and chill at least 30 minutes, but longer is better to prevent
spreading when baked.
3. Preheat oven to
350°. Grease a 12-inch pizza pan and pat the cold cookie dough into a flat
round. Bake for 18-20 minutes or until very light brown. Do not over-bake. Cool
before frosting.
4. To make
frosting, whip the cream cheese and butter until light and fluffy. Add vanilla
and lemon juice and mix until combined. Add the powdered sugar and mix until
well incorporated.
5. Spread frosting
over cooled crust leaving about ½-inch of the edge unfrosted. Arrange fruit in
concentric circles as desired.
6. To glaze, heat
the strained apricot jam with a teaspoon of water. I used the microwave. Using
a pastry brush, glaze the fruit.
7. To serve, cut
in wedges.
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