This is the time of year that I love to make fruit pizza. Fresh fruit is in season and you can get it for fantastic prices. My local grocer had blackberries, strawberries, and blueberries for a great price. I also decided to add some canned mandarin oranges and pineapple along with some raspberries and kiwi. Think color when choosing your fruit.
A good friend of mine originally shared this recipe with me. It has a sugar cookie crust that is soft and tender but not too sweet. This cookie is also more on the cake-like side. It makes a nice thick crust.
You can also make regular sugar cookies (even Betty Crockers sugar cookie mix will do) and make mini fruit pizzas or even have a mini fruit pizza bar. Just spread the cookies with the cream cheese topping and then have assorted fruits that your guests can top their own pizza with. These really are fun and so delicious.
The last thing you do with the pizza is brush a simple orange glaze over the fruit. It helps keep the fruit fresh and also adds a nice flavor to the fruit. It helps if any of the fruit isn’t as sweet as you would like it.
Real Mom Kitchen
- ¾ cup sugar
- ½ cup shortening
- 1 large egg
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 ¾ cup flour
- ½ cup milk
- 1 8 oz package cream cheese
- 1 8 oz container Cool Whip
- 1 tsp vanilla
- ½ cup powdered sugar
- Assorted fruits to top the pizza. Be creative - strawberries grapes, kiwi, mandarin oranges, raspberries, blackberries, pineapple, peaches, apples, blueberries
- Glaze: optional
- ½ cup sugar
- dash of salt
- 2 Tbsp cornstarch
- ½ cup orange juice
- ¼ cup water
- For the crust: Blend sugar, shortening, and vanilla well. Add egg and beat until smooth. Add dry ingredients alternately with the milk until dough is formed. Chill dough for 1 hour. Spray an 13-14 inch pizza pan with cooking spray. Press dough into pizza pan. Use a round glass to help even and flatten out the dough. Bake at 350 degress for 10-12 minutes or until the edges get light golden in color. Allow crust to cool.
- For the topping: In a large bowl, blend ingredients with a mixer until nice and smooth.
- For the glaze: Prepare this while the crust cools. Mix ingredients in a sauce pan and cook for about 4 minutes, just until it begins to thicken. Allow to cool.
- To assemble the pizza: Spread the topping onto the cooled crust, leaving 1/2-1 inch of the edge of the crust uncovered. Arrange fruit over pizza in desired pattern. This is the fun part. If using the glaze: take a pastry brush and gently brush glaze over fruit. This helps to preserve the fruit. Make sure none of it gets on the exposed crust or it will make the crust soggy. Depending on the fruit you use, you can do this the night before. I do know the bananas and apples don't work to make it the night before. Serves 12-16.
Instead of fruit topping you can use canned pie filling.
This is the original photo from this post when it was originally posted in May 2010.