Fruit Pizza

• จำนวนที่เสิร์ฟ: 10 servings
• เวลาทำ: 1 hour 10 minutes
• เวลารวม: 2 hours

ส่วนผสม

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

3 Tablespoons (43g) unsalted butter, softened to room temperature

1 and 1/4 cups (150g) confectioners’ sugar

1 teaspoon pure vanilla extract

3 cups (about 400g) assorted sliced fresh fruit

วิธีทำ

Make the crust

Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and beat on low speed until combined. Once completely combined, cover the dough tightly and chill in the refrigerator for 20 minutes and up to 1 day. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening onto pan will be difficult.)

Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray (even if it’s a nonstick pan). Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 9–10-inch circle, about 1/3-inch thick. Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.

Make the frosting:

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined. Yields 1 and 1/2 cups (about 390g) frosting. Spread a thick layer over the cooled sugar cookie crust. Decorate with fruit.

Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.