Don’t you just love how much fresher and tastier fruit is in the summer?
I feel like I eat fruit that tastes like nothing all winter long and then come summer I start hoarding cartons of berries in the fridge because I can’t get over how much more delicious they are.
I was inspired to make this fruit pizza because I have been craving sugar cookies ever since the holidays.
And what are you supposed to do when your little sister comes home from the farm with a basket full of hand-picked strawberries?
Ohhh how I love summer.
I think this fruit pizza would make an excellent dessert at your upcoming Fourth of July spread.
Though it’s kind of a pain to slice it with a pizza cutter, I think it adds more of a fun factor than serving individual fruit tartlets or fruit pizza cookies.
What are some of your favorite fruity summer desserts?
peaches and cake
Sugar cookie crust
¾ cup sifted confectioners’ sugar
½ cup (1 stick) salted Land O’ Lakes butter, brought to room temperature
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
Lemon Cream Cheese Spread
1 (8-ounce) package cream cheese
½ cup confectioners’ sugar
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
2 pinches salt
Fresh Fruit Topping
1 cup blueberries
1 cup sliced kiwi
1 cup raspberries
1 cup strawberries, sliced
1 jar strawberry or apricot preserves
Equipment needed: mixer, pizza pan, parchment paper, pastry brush, pizza cutter
Pre-heat oven to 375 degrees F (use convection oven if available).
Take butter out of fridge and let come to room temperature.
Combine flour, baking soda, and cream of tartar together in a medium bowl. Combine powdered sugar, butter, vanilla extract, and almond extract together in a large mixing bowl and beat until smooth. Add egg and beat until incorporated. Gradually add in the flour/soda/tartar mixture.
Cover dough and chill in the refrigerator for at least an hour. (If you want to work with the dough immediately, you may need dust your hands with some flour to prevent the dough from sticking. It is wet.)
Spray a round pizza pan with cooking spray. Cut out a piece of parchment paper to the size of a round pizza pan and place on pan. Spray top of parchment paper with cooking spray. Remove the dough from the bowl and press into the prepared pan with your fingers. Use a spatula dusted with flour to even the edges.
Bake 9-10 minutes or until edges are light brown, rotating sheet once in the oven during baking. Let cool.
Lemon Cream Cheese Spread and Fresh Fruit Topping
In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and two pinches of salt until smooth. Spread evenly over cooled crust with a spatula. Arrange fresh fruit over pizza in desired pattern.
Empty the entire jar of strawberry or apricot preserves in a sauté pan and bring to a boil. Strain preserves through a strainer. Brush a thin glaze on top of the fruit with a pastry brush. Reserve the leftovers in the fridge for other dessert glazes or jam for toast.
Serve with a pizza cutter and pie server.