Introduction
The Fruit Pizza is a quintessential summer dessert, beloved for its vibrant colors, refreshing taste, and delightful combination of textures. Originating likely in the American Midwest as a popular potluck staple, this dessert transforms a simple sugar cookie crust into a canvas for a sweet, tangy cream cheese frosting and an abundance of fresh fruit. It’s light enough for a picnic yet elegant enough for a formal gathering, making it the perfect showstopper when you want a dessert that truly pops.
Ingredients
- **For the Sugar Cookie Crust:**
- 250g (2 cups) All-Purpose Flour
- 115g (½ cup) Unsalted Butter, softened
- 100g (½ cup) Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- **For the Cream Cheese Frosting:**
- 225g (8 oz) Cream Cheese, softened
- 55g (¼ cup) Unsalted Butter, softened
- 240g (2 cups) Powdered Sugar (Icing Sugar)
- 1 teaspoon Vanilla Extract
- **For the Toppings:**
- 250g (1 cup) Strawberries, sliced
- 1 cup Blueberries
- 2 Kiwis, peeled and sliced
- 1 can (300g) Mandarin Oranges, drained
- (Optional) Apricot preserves for glaze
Step-by-step Preparation
- **Prepare and Bake the Crust:** Preheat your oven to 175°C (350°F). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. *Tip: Do not overmix the dough, as this can make the crust tough.*
- **Shape and Bake:** Press the dough evenly onto a lightly greased 30 cm (12-inch) pizza pan or round baking sheet. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Remove from the oven and let the crust cool completely on a wire rack—this is crucial to prevent the frosting from melting.
- **Make the Cream Cheese Frosting:** While the crust cools, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and free of lumps. *Tip: Ensure both the butter and cream cheese are at true room temperature for the smoothest consistency.*
- **Assemble the Pizza:** Once the crust is completely cooled, use an offset spatula to spread the cream cheese frosting evenly over the top, leaving a small border for the crust edge. Arrange the fresh fruit artfully over the cream cheese layer. Start with larger pieces and fill in the gaps with smaller berries.
- **Chill and Serve:** Refrigerate the completed fruit pizza for at least 1 hour before slicing and serving. This allows the frosting to firm up and the flavors to meld.
Nutritional Information
A typical serving (1/8th of the pizza) contains approximately 350-400 calories, depending on the thickness of the frosting and the amount of sugar used. While this is a dessert, the generous use of fresh fruit provides essential vitamins, antioxidants, and dietary fiber, promoting digestive health. The cream cheese base offers a source of calcium and protein.
Storage
Fruit pizza is best enjoyed the day it is made. If you have leftovers, store them uncovered in an airtight container in the refrigerator for up to 2 days. Be aware that the fresh fruit, particularly berries and kiwi, will start to release moisture and can make the cookie crust soggy after 24 hours. Freezing is not recommended as the texture of the cream cheese frosting will change upon thawing.
Conclusion
This Fruit Pizza recipe is incredibly versatile. Feel free to swap out the sugar cookie base for a healthier shortbread or even a brownie crust for a richer flavor profile. Other excellent fruit combinations include grapes, peaches, raspberries, or mango. Serve chilled for maximum refreshment. It’s a simple dessert that delivers maximum visual impact, ensuring it will be a smash hit at your next gathering!