So…remember that fruit dip from a few weeks ago? Remember how it can make what would otherwise be a really healthy snack of strawberries into a mid-afternoon dessert?
Well, I may have taken it a step too far with this fruit pizza. I mean, it was really only a matter of time. I was sitting outside, polishing off the last of the fruit dip by sticking my finger in the bowl to dig out every last lick, when it came to me. This would be an awesome fruit pizza sauce. This NEEDS to be a fruit pizza sauce.
And it was just a slippery slope from there. I stole the shortbread-cookie crust from this caramel apple pizza, mixed up another batch of the fruit dip, and got to work cutting my strawberries into uniform pieces because, had I not, it would have haunted my type-A soul in its sleep.
Naturally, I decided to test the combo by taking a bite of cookie dough with the strawberries and dip, and I just felt like it needed a little pizzazz. Enter the orange zest. The orange zest added just the perfect little bit of brightness to this pizza, which without it, was good, but a little over-the-top sweet.
And then I ate four slices. The end.
Just kidding. Kind of.
But for real, this fruit pizza is calling your name. The orange-zest-fruit-dip-”sauce” went especially well with strawberries, but I can see this being pretty fabulous with all sorts of summer goodness: blueberries, raspberries, kiwis, pineapple, peaches – or any combination thereof. But I sort of hope you make this with strawberries – and soon! – because strawberries actually taste like strawberries right now and you should be eating them by the pint at this point.
(recipe from Carpé Season; sugar cookie recipe from All Recipes )
(yields one 14-inch fruit pizza [about 8-10 triangular slices])
This fruit pizza is so easy and perfect for summer. Use any fruit you have on hand: strawberries, blueberries, raspberries, pineapple, mangoes, kiwi, peaches, nectarines...or a combination! We thought this was especially good with strawberries.
Sugar Cookie Crust: (these ingredient amounts make TWICE the amount you will use for the pizza crust; I froze the other half for ready-to-make cookies for another day; see instructions below)
1 c. butter, softened
1 1/2 c. sugar
1 tsp. vanilla extract
2 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
(recommended: parchment paper)
Fruit Dip "Sauce":
8 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla extract
zest of 1 orange (1 tbsp. reserved)
1 pint strawberries (pictured)
OR equivalent amount of any fruit or combination: blueberries, raspberries, kiwis, peaches, nectarines, mangoes, etc.
For the Crust:
Cream together the butter and the sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients.Chill HALF of this dough in the fridge, covered tightly with plastic wrap, for about 20 minutes. (**See below for what to do with the other half).
Preheat oven to 350°F.
Take the chilled dough from above out of fridge and shape into a ball. Place on a parchment-paper lined baking sheet. Flatten slightly. Sprinkled both sides of dough with flour; rub to spread. Roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a long knife. Cool completely on a wire rack.
For the Fruit Dip "Sauce":
Combine cream cheese, sugar, vanilla extract, and orange zest (minus 1 tbsp.) in a bowl using a mixer on low speed.
For the Fruit Topping:
Cut fruit into small pieces. If anal, cut into uniform shapes.
To Assemble the Pizza
Once cookie crust is COMPLETELY cooled, spread fruit dip evenly over the surface, leaving about a 1/4-inch at the edges. Arrange fruit on top - either haphazardly or in a geometrically pleasing pattern, whatever your fancy. Sprinkle with remaining 1 tbsp. of orange zest.
This pizza is best served immediately, or within the same day (store in fridge prior to serving if it will be a few hours). I recommend slicing it with a bench scraper or large kitchen knife and kind of pressing down through the crust. You can eat it in subsequent days, but the fruit starts to look and taste a little suspect.
**(For unused half of cookie dough: line a plate with wax or parchment paper. Roll dough into 1-inch balls and freeze on plate. Once frozen, put dough balls into a freezer-safe container or bag. When ready to bake, put dough balls directly onto a baking sheet, and bake in preheated oven at 375* for 9-10 minutes.)