Fruit Pizza with Sugar Cookie Crust
This sweet twist on a classic pizza is a perfect summertime treat for the family. This recipe incorporates Ann Clark Sugar Cookie Mix for the crust, a sweetened orange cream for the sauce and fresh fruit for the toppings. Choose any fruit to your liking, this is just a guideline.
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Prep Time
25 minutes
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Cook Time
20 minutes
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Servings
10-12
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2 sticks (1 cup) unsalted butter, room temperature
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1-16 ounce bag Ann Clark Sugar Cookie Mix, divided
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1 large egg, room temperature
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1 package (8 ounces) whipped cream cheese
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¼ cup confectioners' sugar
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½ teaspoon finely grated orange zest
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1 cup unsweetened whipped cream
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¼ cup orange juice
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¼ cup water
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1 tablespoon lemon juice
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¼ cup sugar
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1 ½ teaspoons cornstarch
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⅛ teaspoon sea salt
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2 small kiwifruit, peeled and thinly sliced
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1½ cups fresh berries such as strawberries, raspberries, blackberries and blueberries
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½ cup red grapes, cut in half
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10-12” pizza tray or 10-12” cast iron skillet
Crust
Filling/"Sauce"
Glaze
Topping
Equipment Needed:
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1
1 Preheat oven 350°F.
Crust:
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2
Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 2 minutes.
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3
Add egg and remaining mix and mix until well blended, scraping the sides as needed.
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4
Press evenly into a 10-inch pizza pan or large 10-inch cast iron skillet.
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5
Place in preheated oven and bake until golden on the edges, for 20-25 minutes.
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6
Cool completely, about 1 hour.
Filling:
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7
Stir cream cheese, confectioners' sugar and zest together until combined in a small bowl.
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8
Gently fold in the whip cream until combined. Set aside in the refrigerator until ready to use.
Glaze:
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9
Whisk orange juice, lemon juice, sugar, cornstarch and salt in a small saucepot over medium-high heat until thickened and translucent, about 2 mintues. Set aside in a warm place until ready to use.
Assembly:
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10
Spread the filling onto the crust about ½ inch from the edge.
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11
Decorate the top of the filling with the kiwi, berries and grapes.
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12
Using a pastry brush, brush on the glaze on top of the fruit to completely coat. Add water to thin out if necessary.
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13
Slice and enjoy!
Notes & Tips:
- To make ahead: Make the crust and glaze the day before, wrap tightly and leave out at room temperature. Assemble the 2nd day.
- Use a sharp knife to cut the pieces out and a pie spatula to remove from the pan for best results.
Photo by Laura Kanya
