Fruit Pizza 
Prep Time: 1 hour, 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours Yield:
Serves 10-12
Ingredients:
Sugar Cookie Crust:
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
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 of hours because the dough will be quite stiff and flattening onto the pan will be difficult.)
Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray (even if it’s a nonstick pan). 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.
Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
Notes:
Make Ahead Instructions:
Prepare the cookie crust and frosting 1 day in advance—cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble the day of serving.
Can I make this without a pizza pan? Yes, you can press this crust into a 9–10-inch circle or square on a regular baking sheet or press into a very thin crust in a 9×13-inch baking pan. Bake time is about the same, usually a minute or two less if using a 9×13-inch pan. No need to chill the cookie dough if using a 9×13-inch pan.
Cornstarch: You can skip the cornstarch if you don’t have any. No need to replace with anything.
Adding Flavor to Frosting: Feel free to add 2–3 teaspoons of fresh lemon or lime juice, plus the zest of either fruit. Alternatively, you could add 1/2 teaspoon of almond extract.
Best Fruits for Fruit Pizza:
I especially like to use:
apples, nectarines, or peaches (brush with a little lemon juice to prevent browning)
grapes (2 colors to choose from!)
kiwi
plums
cantaloupe
mangoes
oranges (or canned mandarin slices, drained)
pineapple
fresh berries like blackberries, blueberries, raspberries, and strawberries
Fruits to avoid: I recommend steering clear of watermelon on fruit pizza because the water content can make the pizza soggy. Banana slices are fine to use, but they brown quickly, so brush them with a little lemon juice and serve the fruit pizza right away.
Whatever fruit you use, make sure to cut it into thin, bite-size pieces. When you slice the pizza, smaller pieces of fruit hold up better and are easier to serve (and eat). Small fruits like blueberries and raspberries are great choices because you don’t have to slice or peel them.
I usually make rings with the fruits, so that when the pizza is cut, each slice contains some of each fruit.
Recipe courtesy of Sally’s Baking Addiction.com
