1/2cup(115g) unsalted butter, softened to room temperature
3/4cup(150g) granulated sugar
1large eggat room temperature
1teaspoonpure vanilla extract
1 1/2cups(190g) all-purpose flour
For the Cream Cheese Topping:
12ounces(340g) cream cheese, softened
1/4cup(57g) butter, softened
3/4cup(85g) powdered sugaror more to taste
Fresh fruit for topping:
Use a mixture of any of your favorite fresh fruits including: Strawberries, Kiwi, Mandarin oranges, Raspberries, Blueberries, Blackberries, Bananas, Mangoes, Grapes, Pineapple, and Peaches
For the optional glaze:
Preheat oven to 350 degrees.
For the cookie dough crust:
In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) cream together the granulated sugar and butter until light and fluffy, about 2 minutes. Scrape down bowl.
Mix in egg and vanilla. Scrape down bowl.
Add flour, baking powder, baking soda and salt, then blend just until combined.
Chill in the refrigerator for at least 30 minutes or up to overnight.
If using a pizza pan or baking dish:
Butter the pan (or spray with nonstick spray), then line with parchment paper and butter the paper.
Drop batter onto prepared pan, then spread into an even layer with hands coated in butter or nonstick cooking spray.
If baking on a baking sheet (as shown):
Roll the dough out on a piece of parchment to a 12 inch circle (It will spread as it bakes.)
I like to put plastic wrap on top of the dough to prevent sticking while rolling, then just peel the plastic off. If at any time the dough gets too sticky, stick it back in the refrigerator to firm back up.
If a slightly uneven circle bothers you, cut a 12 inch circle out of cardboard and set it on top of the rolled out circle. You can trim off or push in the excess dough to fit perfectly into the circle.
Slide the parchment and the rolled out dough onto a baking sheet.
Bake until the cookie is set, about 10-12 minutes.
I like to slightly under bake mine so the cookie stays soft and chewy, I take it out when the top is just set, but before it begins to color.
Remove the crust from the oven and let cool completely. (I stick it in the fridge to speed things along.)
For the cream cheese topping:
In the bowl of a stand mixer (or a mixing bowl using an electric hand mixer), whip the cream cheese, confectioners’ sugar, and vanilla until light and fluffy.
Spread topping over cooled crust.
Decorate pizza with fruit as desired.
Heat the apricot preserves and sugar in a small saucepan until it softens and just begins to bubble. (Boiling it too long can make it sticky or brittle when it cools.)
Press the mixture through a sieve to remove any chunks of apricot. Brush the glaze onto the fruit.
Serve within a few hours of preparing for best results. Store in refrigerator.
You can use a 1 lb package of Pillsbury sugar cookie dough instead of homemade dough. You can bake the fruit pizza in a 12-14 inch pizza pan, a 9 x 13-inch baking dish, a quarter sheet pan, or roll out on a baking sheet as I have done here.Be sure to chill the dough so it’s not sticky.If you are pressing the cookie dough into a pan, grease your hands to prevent sticking.