EASY FRUIT PIZZA
EASY FRUIT PIZZA – In this Fruit Pizza dish, a soft sugar cookie with a hint of lemon meets tangy cream cheese fruit dip and all the fresh fruit on top, for a quick, easy to create, and certain crowd winner. It has all of the wow factor of a French Fruit Tart, but none of the hassle of making a tart crust and pastry cream filling!
INGREDIENTS NEEDED:
Cookie Crust:
— 1 ¼ cups all-purpose flour
— ½ cup salted butter softened
— ⅔ cup granulated sugar
— 1 egg
— ½ teaspoon baking powder
— 1 teaspoon vanilla extract
— ½ teaspoon baking soda
— ½ teaspoon cream of tartar
— Zest of 1 lemon
— ¼ teaspoon salt
Cream Cheese Layer:
— 8 ounces cream cheese, softened
— ½ cup powdered sugar
— 1 Tablespoon fresh lemon juice
— ½ teaspoon vanilla extract
Toppings:
— Strawberries
— Raspberries
— Blueberries
— Peaches
— Kiwi
— Pineapple
— Mango
— Banana
— Canned mandarin oranges drained
RECIPE INSTRUCTIONS:
Preheat oven to 350 degrees F. Line a 14-inch pizza pan or baking sheet with parchment paper or spray with cooking spray and flour before using.
Cream the butter and sugar together in a large mixing basin until light and creamy. Mix in the egg, lemon zest, and vanilla extract until everything is well blended.
Add the flour, baking powder, baking soda, cream of tartar, and salt, mixing until combined.
Pat the cookie dough into the pan, pressing it in a thin layer all the way to the edges. Bake in the preheated oven for 12-14 minutes, just until the edges of the crust are a light golden brown. Don’t overbake, so the cookie stays soft. Cool completely.
While the cookie crust cools, beat the cream cheese in a medium bowl for 1 minute until creamy and smooth. Add the powdered sugar, lemon juice, and vanilla extract, beating until combined.
Spread over the cookie crust, then top in a decorative design with the fruit of your choosing. Keep in the fridge until ready to serve. Best the day it is made.
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