Sliced fresh fruitwe used kiwi, strawberries, blueberries, grapes, and canned mandarin orange slices.
Instructions
For the Sugar Cookie Crust:
Preheat oven to 350º. Spray a 12-inch round pizza pan with baking spray with flour.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add the egg and vanilla and beat on medium until well combined.
With the mixer on low, slowly add flour mixture to butter mixture until combined, stopping to scrape down the bowl as needed. Place the cookie dough onto the prepared baking sheet. Place a piece of wax or parchment paper over the dough, and press the dough into an even 12-inch circle. (To get a perfectly even cookie crust layer, use a flat spatula, bench scraper, or bowl scraper to help spread your cookie dough onto the pan.) Remove the paper.
Bake for 16 to 18 minutes, or until the edges are lightly browned and a wooden toothpick comes out clean. Let cool completely on the pan.
For the Topping:
In a medium bowl, beat the cream cheese on medium speed until fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat on medium-low until smooth. Spread over cooled cookie crust. Arrange fruit slices in concentric rings of alternating fruits over the frosting. Serve immediately. Refrigerate any leftovers for up to 3 days.
Notes
For the best results, use fresh (or canned) fruit. Frozen fruit will not have the same texture or flavor.
Make sure you measure the flour correctly. Using a scale is the most accurate method of measuring flour and will prevent you from ending up with dense cake layers. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
If the cookie crust dough is too sticky to work with, you can chill the dough in the fridge for 30 minutes before pressing it into the pan.
You can drizzle some honey on top of the fruit pizza for more sweetness.
Do not spread the cookie crust too thin. You want the crust sturdy enough to hold up the fruit topping.
Make sure the sugar cookie crust is fully cooled before you add the cream cheese topping. If it’s still hot, the topping will melt.