So, I was hungry recently (grain brain diet). I had blueberries and some fruit in my fridge. I thought, “Hey, why not make some fruit pizza with these?”.
And that’s what I did! It was really good. A lot of people tend to skip fruit on their diets, but the good thing about this is that the sugar paste is much lighter than normal sugar cookies.
For example, a sugar cookie vs sugar pie would normally be 200+ calories vs 40-80 calories. Also, it tastes great! …I made it a second time to share with some friends.
Now here’s the ultimate Woot factor: What makes fruit pizza so special? It’s beautiful! The toppings are really colorful and fun (and healthy!). You can do a different color scheme every time!
Sugar Cookie Crust:
- 1 1/4 cups flour
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp salt
Cream Cheese Frosting:
- 12 ounces cream cheese
- 1/4 cup butter,
- 1 tsp vanilla
- 1 1/4 cup powder sugar
- 1/2 cup blueberries
- 7–10 strawberries, halved
- 5–6 kiwis, sliced
- 1 small bunch of grapes, halved
- 12 tangerine cloves
- For Making the crust mix the butter, sugar, eggs, and vanilla until well combined with an electric mixer, then add the flour, baking powder, and salt. Mix until homogeneous. Chill the dough for 30 minutes.
- To Crust baking Preheat the oven to 350 degrees. Grease a pizza tray or a round baking tray. Roll the cooled dough over it, leaving some space around the edge. Bake for 12 minutes, then cool.
- Making cream cheese: Mix butter, caster sugar, vanilla, and cream cheese with an electric mixer until smooth and moist. Then spread over the cooled cake crust and put back in the fridge.
- Arrange your fruit in a pleasing way. For the best fruit-to-cookie ratio, I like to fill in every available space on top.
- Cut the delicious fruit pizza and serve immediately.