Food Network UK

Sugar Cookie Crust Fruit Pizza

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Ingredients

  • For the crust:

  • Non-stick cooking spray
  • 155g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 113g unsalted butter, softened
  • 100g granulated sugar
  • 50g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

  • For the spread:

  • 225g cream cheese, softened
  • 50g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest
  • Pinch of salt

  • For the glaze:

  • 2 tbsp orange marmalade
  • 1/2 teaspoon herbs de Provence

  • For the fruit:

  • 140g blueberries
  • 100g kiwi, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 200g nectarines, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 150g strawberries, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 150g raspberries

Use imperial measurements

Method

How to make Sugar Cookie Crust Fruit Pizza

For the crust: Preheat the oven to 350°F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray.

In a medium bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended.

Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

For the glaze: Add the marmalade, 2 tablespoons water and herbs de Provence to a small skillet and cook over medium heat until loosened and warm.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice and serve.

Cook's Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.