Fruit Pizza is a beautiful, fresh addition to your summer dessert itinerary. Brown sugar cookie crust gives it a sturdy foundation on which to pile loads of whipped cream and your choice of the summer’s best produce. Be sure to use real whipped cream for the ‘pizza sauce’ because it tastes best and it won’t seep moisture into the cookie crust.
1cup2 sticks, 226g unsalted butter, at room temperature
1cup213g dark brown sugar, packed
1large egg
1teaspoonvanilla extract
2 1/2cups300g all-purpose flour
1/2teaspoonsalt
For the Toppings
2 1/2cupsreal whipped cream *
1cup170g fresh blackberries
3kiwi fruitpeeled and sliced into rounds
1cup170g seedless green grapes, halved
2cups330gstrawberries, halved
Fresh mint
Instructions
For the Crust
Preheat oven to 350°F.
Combine butter and sugar in bowl of an electric mixer. Beat until well combined. Add egg and vanilla extract and mix again until well incorporated. Add flour and salt to mixture and beat until just combined. The dough should be thick and not sticky. If dough is sticky add 2-4 teaspoons additional flour until mixture is easily handled without sticking to your fingers.
Press dough into 12-inch nonstick pizza pan. Bake 12-15 minutes, or until edges of dough are lightly golden. Let cool completely before adding toppings.
To Assemble Pizza
Spread whipped cream evenly over surface of crust within 1/2 inch of edges. Use a large knife to lightly score four lines into the whipped cream: vertically, horizontally and twice more between the two lines, creating 8 indications of pie slices. Fill in each slice guideline with alternating fruit. Top with fresh mint leaves, if desired. Serve immediately.
Leftover fruit pizza should be kept in the refrigerator loosely covered with plastic wrap.
*1 1/4 cups heavy whipping cream, 3 tablespoons sugar and a splash of vanilla whipped with an electric mixer.
Keyword brown sugar crust, coconut whipped cream, fresh fruit cake