Pizza with fruit

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 587, total fat 28 G., saturated fats 17 G., proteins 6 G., carbohydrates 80 G., fiber 3 G., cholesterol 100 mg, sodium 258 mg, sugar 55 G.

To make this summer fruit pizza, you can use any seasonal fruit and berries you can find: raspberries, strawberries, blueberries, blackberries, peaches, nectarines, or apricots. The pizza crust is a giant sugar cookie, which you can bake a day ahead and wrap tightly in plastic wrap until ready to top with the cream cheese filling (you can also make it a day ahead). Use this dough recipe to make not only pizza but also simple sugar cookies. They're delicious on their own!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sugar cookie crust

3/4 cup granulated sugar
110 g unsalted butter at room temperature
1 teaspoon freshly grated lemon zest
1 tsp vanilla extract
1 large egg
1 and 3/4 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt

Topping

220 g of cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
1 tbsp. honey
1 tsp vanilla extract
2 cups sifted powdered sugar, plus extra for sprinkling
4-5 cups mixed fresh summer fruits and berries, such as whole raspberries, blackberries, and blueberries, sliced strawberries, and thinly sliced stone fruits

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, powdered sugar, cream cheese, lemon zest, honey, peaches, raspberry

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Sugar cookie crust:

Combine the granulated sugar and butter in a large bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla extract, and egg and beat until smooth. Add the flour, baking powder, and salt and mix on low speed until fully incorporated. Transfer the dough to a large (12-inch) nonstick skillet and press into an even layer, covering the entire bottom of the skillet. If the dough becomes too soft to work with, refrigerate the skillet for about 10 minutes to set, then continue working. Prick the dough with a fork, leaving 1 inch (2.5 cm) from the edges.

Bake the cake until golden brown, 20-24 minutes. Let it cool in the pan on a wire rack, then loosen the edges with a butter knife and invert the cake onto a plate or cutting board. Flip it right side up again. If making ahead, let the cake cool, then wrap it tightly in plastic wrap and keep it at room temperature.
Topping:

Clean the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and fluffy, about 1 minute. Add the honey and vanilla extract and beat until smooth. Add the powdered sugar and beat on low speed until fully incorporated. Increase the speed to high and beat until fluffy, 1-2 minutes. Refrigerate the topping, covered, until ready to use (when using, stir again until smooth).
Assembly:

Spread the crust with cream cheese frosting, leaving a few centimeters around the edges. Arrange fruit and berries on top. Just before serving, dust the fruit pizza with powdered sugar, if desired, and cut into slices.