Dessert: United States – Fresh Fruit Pizza with Sugar Cookie Crust
Serving Size: 8
Approximate Time
Prep
25 min
Cook
15 min
Additional
1 hr 15 min
Total
1 hr 55 min
Ingredients
1 / 2 cup (1 stick / 113 g) unsalted butter, softened
3 / 4 cup granulated sugar
1 large egg
1 1 / 2 tsp vanilla extract
1 1 / 2 cups all-purpose flour
1 / 2 tsp baking powder
1 / 4 tsp fine salt
8 oz (226 g) cream cheese, softened
1 / 3 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk, as needed to loosen
1 cup sliced strawberries
3 / 4 cup blueberries
2 kiwis, peeled and sliced
1 / 2 cup raspberries
1 / 3 cup apricot jam or preserves
1–2 tsp water or lemon juice
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, cream softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg and vanilla until combined.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms.
Press the dough evenly into the prepared pan (slightly damp hands or a piece of parchment helps). Dock lightly with a fork to minimize puffing.
Bake 12–15 minutes, until edges are lightly golden and center looks set. Cool completely in the pan, about 45 minutes.
Make the topping: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, 1–2 minutes. Add 2 tablespoons cream or milk and beat until spreadable; add up to 1 tablespoon more if needed. Chill 10 minutes to firm slightly.
Assemble: Spread the cream cheese mixture evenly over the cooled crust, leaving a small border. Arrange strawberries, blueberries, kiwi, and raspberries in a decorative pattern.
Glaze: Warm apricot jam with water or lemon juice in a small saucepan or microwave until fluid. Strain if desired. Gently brush over the fruit to add shine and prevent browning.
Chill 20–30 minutes to set. Slice into wedges or squares. Store covered in the refrigerator up to 2 days; add soft or very juicy fruits just before serving for best texture.
