Servings: 12
Calories: 200kcal
Equipment
- oven
Ingredients
For the Sugar Cookie Crust:
- Unsalted butter 1/2 cup: At room temperature for easy mixing.
- Granulated sugar 3/4 cup: Sweetness and structure.
- Egg 1: Binds everything together.
- All-purpose flour 1.5 cups: Creates the base—spoon and level for an accurate measurement.
- Cornstarch 1.5 teaspoons: This gives the crust a softer texture.
- Baking powder 1 teaspoon: A little lift and fluff.
- Fine sea salt 1/4 teaspoon: Balances the sweetness.
- Pure vanilla extract 1 teaspoon: For warmth.
- Almond extract optional, 1/2 teaspoon: Adds a lovely nutty aroma.
For the Topping:
- Unsalted butter 3 tablespoons: Softened for easy blending.
- Cream cheese 8 ounces: Full-fat, softened to room temperature for that creamy touch.
- Powdered sugar 1.25 cups: Sifted for a smooth finish.
- Fresh lemon juice 1 teaspoon, optional: This adds a delightful tang.
- Pure vanilla extract 1 teaspoon: To enhance flavors.
- Assorted fresh fruit 3 cups: Think berries, kiwi, mango, or whatever catches your fancy.
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 350°F (175°C). This allows the sugar cookie crust to bake evenly, leading to a perfectly golden finish.
Step 2: Prepare the Crust Dough
- In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. This step is crucial; it introduces air into the dough, creating a lighter texture. Add in the egg, 1 teaspoon of pure vanilla extract, and optional almond extract, mixing until fully combined.
- In another bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon of fine sea salt. Gradually mix the dry ingredients into the wet mixture until combined. You don’t want to overwork the dough; just mix until everything is incorporated.
Step 3: Shape and Bake the Crust
- Spread the dough evenly onto a baking sheet lined with parchment paper. Use your hands or a spatula to create an even layer. Bake in the preheated oven for about 15-18 minutes, or until the edges start turning light golden brown. Once done, take it out and let it cool completely.
Step 4: Make the Creamy Topping
- While the crust cools, prepare the creamy topping. In a mixing bowl, beat together 3 tablespoons of softened butter and 8 ounces of cream cheese until smooth. Gradually add 1.25 cups of sifted powdered sugar and mix until creamy. If you’d like some tang, stir in 1 teaspoon of fresh lemon juice. Lastly, add in another teaspoon of pure vanilla extract for flavor.
Step 5: Assemble Your Fruit Pizza
- Once the crust is cool, it’s time to spread that delicious cream cheese mixture evenly across the surface. Go for a nice, thick layer; you want every slice to be creamy and fabulous. Now for the fun part—arranging your assorted fresh fruit on top! This is where your creativity can shine. You can go for a rainbow effect, or simply arrange the fruits in a pattern that speaks to you.
Step 6: Chill and Serve
- To allow the flavors to meld, place the assembled fruit pizza in the refrigerator for at least an hour. This also helps to firm up the creamy topping. When ready to serve, slice it like you would a pizza and enjoy the smiles it brings!
Notes
- Chill the Ingredients: For a smoother cream cheese topping, ensure your cream cheese and butter are at room temperature before mixing.
- Fruit Choice: Use a variety of colorful fruits for aesthetics and flavor. Berries, kiwi, and peaches work wonderfully.
- Baking Time: Keep an eye on the crust. You want it golden, not browned all over.
- Serve Fresh: Fruit pizza tastes best the day it’s made. However, you can store leftovers, but they may not look as pretty.
- Customize: Feel free to adjust the sweetness to your liking, especially if you prefer less sugar.
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 15g
Tried this recipe?Let us know how it was!