You get a soft and tender sugar cookie base that's covered with a rich cream cheese frosting, then that is layered with a generous amount of vibrantly flavored fresh fruit, and lastly it's finished with a sweet apricot jam which gives it the perfect finishing sheen.
Ready in: 19minutes
1 2/3cups (236g)all-purpose flour,preferably unbleached (scoop and level to measure)
3/4cup (150g)granulated sugar
12Tbsp (170g)unsalted butter,at room temperature
1largeegg,at room temperature
Cream Cheese Topping
1(8 oz) pkg.cream cheese,nearly room temperature
6Tbsp (38g)granulated sugar(or a little more to taste)
5cups (approx.)assorted fresh fruit*
1/4cupapricot preserves,pressed through a sieve to remove lumps
Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
Add flour mixture then blend just until combined.
Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
Bake in preheated oven about 11 - 13 minutes until just baked through.
Remove from oven and let cool completely on a wire rack.
For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
Spread topping over cooled crust.
For the fruit layer: Decorate pizza with fruit as desired.
In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
Serve within a few hours of preparing for best results. Store in refrigerator.
*I like to use fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches or mandarine oranges). Avoid fruit that will brown quickly such as bananas or apples.
Store-Bought Sugar Cookie Dough Method
Use 1 (16.5 oz) pkg. refrigerated sugar cookie dough.
Keep all toppings the same.
Heat oven to 350 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.