My name is Monica, and I’m a chocoholic.
This attribute runs in my veins. Every member of my immediate family would choose a chocolate dessert over any other dessert or treat. You can keep your skittles, sour candies, and the likes. In fact, if I have something for dessert that doesn’t have chocolate in it (say, strawberry pie), I still feel like I need to have “second dessert” and have a little chocolate to follow. (I guess we might have some hobbit blood in there too._
So when I tell you that this fruit pizza is one of my most favorite desserts of all time, you better believe it’s worth it. And you better make it as soon as possible, while that summer fruit is ripe for the picking.
Fruit Pizza
Adapted from Our Best Bites, one of the only real cookbooks I actually regularly use (not sponsored!).
Note: take care to under-bake rather than over-bake the cookie-crust. You want the edges to just begin showing signs of getting golden. It will bake more in the pan as it cools down. Also, I bake this on a large pizza pan, but you could always use a cookie sheet and cut the pieces into squares instead.
Crust:
1 cup real butter, room temperature (no substitutes)
1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
Zest of 1 orange, or 2 lemons
Creamy Topping:
1 (8-ouce) package of cream cheese (light is fine)
1-2 Tb of juice of one orange or lemon
1/4 cup brown sugar
1 cup heavy cream
1/2 cup powdered sugar
Fruit Topping:
4 cups of sliced fruit of your choice
For the crust: Cream butter and sugar until light and fluffy. Add egg and extract. Sift flour, baking powder, and salt in a separate bowl. Gradually add to butter mixture until almost mixed. Add citrus zest and carefully finish mixing in the flour.
Spray a round 14-incch or larger pizza pan with nonstick cooking spray. Using your hands (thats what I do) or a rolling pin, spread the dough toward the edges of the pan. You can add a decorative finish or keep it straight. Cover with plastic wrap and refrigerate for at least 1 hour.
Bake crust in a preheated oven (350 degrees F.) Bake crust for 18-25 minutes. (See notes not he crust above.) Allow to cool completely.
Creamy Topping: When crust is almost cool, combine cream cheese, citrus juice, and brown sugar and mix until light and fluffy. In a separate bowl, whip cream and powdered sugar until medium peaks form. Fold whipped cream into cream cheese mixture until there are no streaks. Spread topping over cooled crust.
Arrange fruit topping as desired–you’ll think you’re doing it wrong, but the more you add, the prettier it looks! Don’t get too hung up about making it the perfect arrangement.
Refrigerate pizza until ready to serve, and then cut into wedges or squares.
This looks sooo good!
Yum! I was trying to figure out what dessert to make for July 4 and this will be so perfect and festive with blueberries and strawberries! Your posts are always so timely 🙂 Thanks Moni!