After many years of blogging I think it’s due time that I share a fruit pizza recipe. Besides what better way to start the summer off (even though it’s not officially summer it’s really starting to feel like it)?
This fruit pizza is so easy to make and everyone both young and old alike will absolutely love it! I mean how could it not be loved? It’s a giant, chewy sugar cookie covered with a luscious cream cheese topping, layered with a generous amount of vibrantly flavored fresh fruit and it’s finished with a sweet apricot jam which gives the pizza the perfect finishing sheen. I love the way the sweetened vanilla cream cheese topping compliments both the fruit and the cookie. And this isn’t just any cream cheese topping, this is made with the one and only PHILADELPHIA cream cheese. I swear by the stuff. It’s the only brand of cream cheese I’ll buy anymore, and I recommend it time and time again. I’m not really much of a brand snob but this is one I’m hooked on and you can always find a brick or two, or 8 in my fridge (especially around the holidays). It makes for the most luxuriously decadent and silky smooth cheesecakes and countless other desserts and it’s consistently reliable. It also adds the perfect touch to those creamy chicken dishes or pastas. I’ve bought other brands in the past and just end with so so results because the consistency or flavor is just off. Never with PHILADELPHIA. And it is just what this fruit pizza needs!
Save this recipe because you need to try it at least once this summer with the abundance of fresh fruit that’s in season! I can’t wait for the next get together or holiday so I have an excuse to make it again!
If you’d like to make the crust from scratch here is a homemade recipe I love. If you want it a little thicker you can do 1 1/2 or double the recipe. It’s also delicious to eat plain, just make it as directed then before baking sprinkle colored sugar sprinkles over the top.
Homemade Fruit Pizza Crust
1 1/3 (190g) cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup (173g) granulated sugar
1/2 cup (4 oz) unsalted butter, softened but still cool
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter. Mix in egg and vanilla then slowly blend in dry ingredients. Butter a rimmed 12-inch pizza pan, line with a round of parchment and butter parchment (or line pan with foil and spray with cooking spray). Spray hands with non-stick cooking spray then spread cookie dough into an even layer in bottom of prepared pizza pan. Bake 12 – 14 minutes until edges are golden. Cool completely on a wire rack.
- 1 (16.5 oz) pkg refrigerated sugar cookie dough
- 1 (8 oz) pkg PHILADELPHIA Cream Cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 cups assorted fresh fruit (such as kiwi and strawberry slices, red raspberries, blueberries, diced pineapple and canned mandarine oranges)
- 1/4 cup apricot preserves, pressed through a sieve to remove lumps
- 1 Tbsp water
- Heat oven to 375 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray). Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 - 14 minutes. Remove from oven and cool completely on a wire rack.
- In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese with sugar and vanilla until light and fluffy. Spread evenly over cooled crust. Top with fruit.
- In a small bowl whisk together preserves and water. Brush mixture over fruit. Refrigerate 2 hours then cut into slices.
- Recipe source: adapted from Kraft
This post is sponsored by Lunchbox. All opinions are my own.