It’s nearly sweet, sweet summer time, which means it’s officially cookout season. Whenever I go to a backyard party, I’m always sure to pack food in force so that everyone’s bellies are guaranteed to be full and happy. This weekend I made some really easy fruit pizza for a portable dessert.
Of course, fruit pizza can still be made year round – I used the freshest seasonal fruits I could find on mine, but I’ve had great success in the past with canned fruit.
If you use canned fruit, strain out as much syrup as you can and pat the fruit dry with paper towels so that the fruit is just moist to the touch.
The secret to a decadent fruit pizza is the cheesecake spread that holds everything together. Paired with a salty, cookie base, you’ll be hard pressed to find a more delicious dessert pizza!
Rainbow Fruit Pizza
FOR FRUIT TOPPING:
- 1 cup water
- 1 cup sugar
- 3-5 fresh strawberries sliced thin
- 20-30 fresh blueberries washed & dried
- 1 can mandarin oranges blotted dry
- 4 pineapple slices blotted dry
- 1 mango finely chopped & blotted dry
- 1 kiwi sliced thin & blotted dry
- Preheat the oven to 375 F. In a large mixing bowl, beat together the sugar, brown sugar, butter, and eggs until smooth. Stir in the salt and baking soda. Use the hand mixer to mix in one and a half cups of the flour, then use a wooden spoon to stir in the remaining half cup of flour. The dough should be soft but not stick easily to your fingers.
- On a circular baking sheet lined with parchment paper, spread the dough in an even, round layer. Use your fingers or a spatula to smooth out the surface and sides into an even shape. Bake in the oven for 18-20 minutes, or until the crust is cooked through and golden brown. Let cool completely.
- While the crust cools, in a smaller bowl, beat together the cream cheese (about one and a half 8oz packages), sugar and vanilla until smooth. Chill until the crust is totally cool to the touch. Chop the fruits as needed for topping the pizza.
- Spread the cream cheese mixture over the crust in an smooth, even layer – leave a half inch crust around the edges. Arrange the fruits on top of the pizza, in whatever pattern your desire. Chill for about an hour.
- While the pizza chills, bring the cup of water and remaining cup of sugar to a rolling boil in a heavy bottomed sauce pan. Simmer for about fifteen minutes, until syrupy in consistency – about 225 F on a candy thermometer. Remove from the heat and let cool for about fifteen more minutes.
- Use a pastry brush to gently spread the sugar glaze over the top of the fruit pizza. Brush the glaze all over, including the crust. Pop back into the fridge to chill for at least an hour or until ready to serve, so that the glaze can set. Use a sharp knife to cut the pizza into individual servings. Enjoy!