Fruit Pizza

 

From our Experts at The Best Bakery in Ahmedabad, Café Upper’s kitchen, a mischievous and delightful something to make for your kids to have a bite of during supper or hunger pangs between meals. Our Unique Recipe Series brings to you the famous, best ever Fruit Pizza with unique colors and flavours mixed into a Pizza! Even for your kids’ tiffin boxes for their break-hour at school! From the ovens of Café Upper Crust, a nifty recipe for replenishing your kids tummies — at school or at home! Let us begin with the best ever Fruit Pizza for the quickest, easiest to make snack ever!

Core Ingredients

Sugar Cookie Crust:

  • 3/4 cup granulated sugar
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour (see Cook’s Note)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt

Topping:

  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners’ sugar, sifted, plus more for dusting
  • 4 to 5 cups mixed fresh summer fruit, such as whole raspberries, blackberries and blueberries, quartered strawberries and sliced stone fruit

 

Making the Sugar Cookie Crust: 

  1. Preheat the oven to 350 degrees F.
  2. Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border.
  3. Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.) 

Making the topping: 

 

  1. Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner’s sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).  
  2. To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner’s sugar if using just before serving, then cut into slices.  

Disclaimer: Our Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.

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