A buttery shortbread cookie crust, topped with the freshest fruit of the season and brushed with a light orange glaze. This is the perfect fruit pizza for your next gathering!
It’s the first day of Spring and that means a new season of fresh fruit is on its way! Luscious berries. Tree-ripened peaches. Juicy plums. I can’t wait. I love all the fruits of fall and winter, but I am ready for a change. And what better to feature this bounty of beautiful fruit than to feature them in fresh fruit pizza?
Fruit pizza is one of the easiest and prettiest desserts that you can whip up in no time! This version, that I found in my mom’s recipe binder, has a tender sugar cookie crust. It goes together quickly in one bowl, so clean up is a snap!
Once you mix up the shortbread dough, all you do is free form it into a giant cookie. No worries if it isn’t perfectly round! Then bake it.
After it’s cooled, you will top it with a velvety, slightly sweet, cream cheese spread. (Cookies and cream…..yum!) What could be better?
Choose a combo of 4 cups of your favorite seasonal berries and fresh fruit.
Arrange the fruit over the whole thing. Create a design. Scatter them this way and that. There is no right or wrong way to do this part.
At this point, you can be done. Place it in the refrigerator until serving time or up to 8 hours.
You can kick it up a notch with a light orange glaze. You make this easy glaze by cooking orange juice and powdered sugar until thickened , then brushed it lightly over the fruit. Bam! So much sparkle and flavor from such a simple addition!
Is fresh fruit in season where you live? What are you waiting for? So light and tasty, it’s the perfect ending for any meal. Bake one this weekend. You’ll thank me. Happy Baking!
Orange Glazed Fruit Pizza
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/4 cup butter softened
- 1/4 cup vegetable oil
- 3 tablespoons cold water
- 1 8-oz. pkg. cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 4 cup cut up fresh fruit berries, kiwi, bananas, grapes, mandarin oranges, etc.
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1/4 cup orange juice
- 2 tablespoons powdered sugar
Heat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
In medium bowl, combine flour and 1/4 cup sugar; cut in butter with a fork until crumbly. Add oil and stir until moistened.
Add cold water, 1 tablespoon at a time and mix until mixture begins to pull away from sides of bowl. Turn dough out onto prepared pan.
Using a lightly floured rolling pin, roll dough into a 10-inch circle. Bake 12-14 minutes, until just beginning to brown. Cool completely.
In large bowl, beat cream cheese, 1/3 cup sugar and vanilla together until smooth and creamy. Spread evenly over cookie crust. Arrange fruit over cream cheese.
In small saucepan, stir together 1 tablespoon water, cornstarch, orange juice and powdered sugar together. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute. Cool to room temperature and brush over fruit.