FRUIT PIZZA

By

16 servings

I think using croissant dough for the bottom would also work well here.
Additional, you could use a pie crust and pre-bake it, remember to poke with a fork before baking.

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Ingredients

  • For the Cookie:
  • 3 1/4 3 1/4 1/4 cups all-purpose flour
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp baking soda
  • 6 6 6 oz butter, at room temperature
  • 11/2 11/2 11/2 cups granulated sugar
  • 2 2 2 tbsp lemon zest (packed)
  • 2 2 2 eggs, at room temperature
  • 2 2 2 tbsp cream
  • 2 2 2 tsp lemon extract
  • For the Frosting:
  • 8 8 8 ounces cream cheese, at room temperature
  • 1/3 1/3 1/3 cup firm strawberry jam, at room temperature
  • 1-1 1/2 1-1 1/2 1/2 cups powdered sugar
  • to 350 15-19 to the baking sheet, and bake it at 350 F for 15-19 minutes, until it takes on a light golden color and is puffed and set in the middle. Let it cool completely at room temperature. The cookie can be baked several days in advance.
  • Make the Frosting:
  • a week.
  • Assemble:
  • to the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting in the pattern of your choosing—don’t’ be afraid to play with colors and shapes!
  • a
  • nd tired at room temperature.
  • Cut the pizza into slices and enjoy! Store extras in an airtight container in the refrigerator.

Preparation

Step 1

To Assemble:
8 cups assorted fresh fruit, washed and sliced
1/4 cup apricot jelly or other clear, light-colored jelly
1 tbsp water

To Make the Cookie:
In a small bowl, whisk together the flour, salt, and baking soda. Set aside for a moment.

Combine the butter, sugar, and lemon zest in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then add the cream and lemon extract and mix them in.

Turn the mixer to low and add the dry ingredients, mixing until there are just a few flour streaks left. Stop the mixer and finish stirring everything together by hand, scraping the bottom and sides of the bowl well. Shape the dough into a large disc and wrap the dough in cling wrap. Refrigerate for several hours, until firm. Dough can be made several days in advance.

When the dough is firm, preheat the oven to 350 F and cover a large baking sheet with parchment. Roll out the dough between sheets of parchment or waxed paper until it is a large circle about 1/2-inch thick. (My egg was about 16×12 inches, but a circle should be in the 14-inch area.) You can make it ever thinner if you’d like—I prefer a thick, soft, cake-like cookie.

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