Sugar Cookie Fruit Pizza
A soft, chewy sugar cookie crust spread with strawberry cream cheese and topped with kiwi, pears, mandarins, bananas and grapes. A bright, easy winter dessert!
Equipment
- hand mixer or stand mixer
Ingredients
- 1 stick butter (½ cup), softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour spooned and leveled
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons corn starch
- 1 7.5 ounce container strawberry cream cheese softened (about 210 g)
- 2 red pears cored and cut into bite-size pieces
- 2 green pears cored and cut into bite-size pieces
- 2 bananas sliced
- 3 kiwis peeled and sliced
- 2 mandarin oranges or clementines, peeled and separated into segments (or 1 can, 11 ounces, drained)
- ½ cup grapes red, halved if large
Instructions
For the crust:
- In a large bowl, beat the softened butter and sugar with a hand mixer (or a stand mixer fitted with the paddle attachment) on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat on low speed until combined.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cornstarch. With the mixer on low, slowly add the dry ingredients to the butter mixture and beat for about 1 minute, just until a soft dough forms.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes, or up to 1 day.
- Preheat the oven to 350°F (175°C). Butter a 12-inch pizza pan or spray it well with nonstick cooking spray. Press the chilled dough onto the pan with your fingertips in an even circle about 8 inches across, leaving about a 2-inch border, since the dough spreads as it bakes.
- Bake for 16 to 18 minutes, until the edges are just lightly golden. Let the crust cool completely on the pan, about 30 minutes (or pop it in the fridge to speed things up).
For the topping:
- Spread the strawberry cream cheese evenly over the cooled crust with an offset spatula, leaving a thin edge of cookie showing.
- Slice the bananas and kiwis, cut the pears into bite-size pieces, halve any large grapes and separate the mandarins into segments. Arrange the fruit over the cream cheese, then slice into 8 wedges and serve.
Notes
Keep the fruit bright. Bananas and pears brown once they're cut. Toss them with a squeeze of lemon juice, or add them right before serving.
Make ahead. The dough can chill in the fridge for up to 1 day, and the baked crust keeps at room temperature, well wrapped, for 1 day. Add the cream cheese and fruit on the day you serve it.
Storage. Cover and refrigerate leftovers for up to 2 days. The bare crust freezes well for up to 2 months, but don't freeze the assembled fruit pizza.
Christmas fruit pizza. Scatter pomegranate arils over the top for extra red and green color.
Nutrition
Calories: 479kcalCarbohydrates: 68gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 78mgSodium: 381mgPotassium: 391mgFiber: 6gSugar: 39gVitamin A: 946IUVitamin C: 37mgCalcium: 95mgIron: 2mg
Nutrition details are an estimate, per serving.
