Description
A colorful summer fruit pizza made with a soft sugar cookie crust, fluffy vanilla cream cheese topping, assorted fresh fruit, and a glossy apricot glaze.
Ingredients
Scale
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 12 tablespoons unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, nearly room temperature
- 6 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 5 cups assorted fresh fruit, washed, dried, and sliced
- 1/4 cup smooth apricot preserves
- 1 tablespoon water
- Butter or nonstick cooking spray for the pan
Instructions
- Preheat the oven to 350°F. Butter a rimmed 12-inch pizza pan, line it with parchment paper, and lightly butter the parchment.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat the softened butter and 3/4 cup granulated sugar until creamy and well combined.
- Mix in the egg and 2 teaspoons vanilla extract, scraping down the bowl as needed.
- Add the flour mixture and mix just until a soft dough forms.
- Transfer the dough to the prepared pan and press it into an even layer with lightly greased hands.
- Bake for 11 to 13 minutes, or until the center looks set and the edges appear lightly golden.
- Place the pan on a wire rack and let the cookie crust cool completely.
- Beat the cream cheese, 6 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until light and fluffy.
- Spread the cream cheese topping evenly over the cooled cookie crust, leaving a narrow border.
- Arrange the prepared fresh fruit over the cream cheese topping in rings, rows, or another decorative pattern.
- Whisk the apricot preserves and water together until smooth.
- Brush a light layer of apricot glaze over the fruit.
- Chill briefly, cut into 10 wedges, and serve within a few hours.
Notes
- Dry all fruit thoroughly before placing it on the cream cheese topping.
- Use strawberries, blueberries, raspberries, kiwi, grapes, mango, peaches, pineapple, or mandarin oranges.
- Avoid bananas and apples unless serving immediately because they brown quickly.
- Do not use frozen fruit because it can release excess moisture and soften the crust.
- For a shortcut, use one 16.5-ounce package of refrigerated sugar cookie dough and bake it for 13 to 14 minutes.
- Store leftovers covered in the refrigerator for up to two days.
- The crust can be baked one day ahead and stored tightly covered at room temperature.
- Nutrition values are estimates per serving.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36
- Sodium: 181
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 59
- Fiber: 3
- Protein: 5
- Cholesterol: 80