This colorful pizza combines a shortbread cookie crust, cream cheese filling, fresh fruit topping, and lemon-pineapple glaze for a summer treat that tastes as good as it looks!
Use any assortment of fruit (i.e. strawberries, raspberries, mandarins, blueberries, kiwis, peaches, pineapple, mango, blackberries, etc.) and arrange in a pattern or design of your choosing.
Although optional, the lemon-pineapple glaze will protect the fruit from oxidization, enhance the flavor of the fruit, and keep the fruit appearing fresh and natural.
This fruit pizza is a favorite in my family. So each time I make it, I get creative and arrange the fruit differently.
Ingredients
Shortbread Cookie Crust
1 cup all-purpose flour
¼ cup confectioners' sugar
½ cup butter, cold
Cream Cheese Layer
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp pure vanilla extract
Fruit of your choice (i.e. strawberries, raspberries, mandarins, blueberries, kiwis, peaches, pineapple, mango, blackberries, etc.), sliced or cut to your liking
Lemon-Pineapple Glaze
5 tsp cornstarch
1 ¼ cups unsweetened pineapple juice
1 tsp lemon juice
Directions
Shortbread Cookie Crust
In a large bowl, combine the flour and confectioners' sugar. Using a pastry blender, cut in the butter until crumbly. Press the mixture onto an ungreased 12-inch pizza pan. Bake the crust at 350°F for 10-12 minutes or until lightly browned. Allow the crust to cool in the pan on a wire rack.
Cream Cheese Layer
In a small bowl using an electric mixer, beat the cream cheese, sugar, and vanilla until smooth. Spread the mixture over the cooled crust. Arrange the fruit on top.
Pineapple Glaze
In a small saucepan, combine the cornstarch, pineapple juice, and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Allow the glaze to cool slightly. Drizzle the glaze over the fruit. Refrigerate the pizza until chilled before serving.