Category
dessert
Baking rule number 342 - Thou shall not limit pizza to the main course.
What we mean is, we have a fruit pizza recipe to share! We tend to think of pizza as being the main course but why stop there? How about a little pizza for dessert?
Ingredients
¾ Cup butter, room temperature
½ Cup powdered sugar (preferably organic for the improved flavor)
1 ½ Cup Heritage Whole Wheat Pastry Flour
2 tsp vanilla extract
1/2 Cup fruit juice or lemonade
1 Tbsp cornstarch
1 Tbsp lemon juice, fresh if possible
8 oz cream cheese, room temperature
2 tsp vanilla extract
1/2 Cup sugar
Variety of mixed fruit/berries, whole or cut in small pieces
Glaze:
Spread:
Topping:
Directions
Heat oven to 350F
In a large bowl cream butter until smooth. Slowly add powdered sugar mixing it all together.
Add sifted flour a small amount at a time. Mix until it’s all incorporated.
Add the vanilla and mix well
Put the bowl in the freezer for about 15 minutes until it’s chilled all the way through.
In the meantime, start preparing your glaze. In a medium saucepan over low heat, combine and cook the glaze ingredients until thick and smooth, stirring constantly. This takes 3-5 minutes.
Set glaze aside to cool.
Once the dough is chilled, line a baking sheet with parchment paper. Remove the bowl from the freezer and place the dough on the prepared baking sheet.
Roll or press dough to ¼ inch thick. If the dough gets too soft, return it to the freezer for a couple minutes and continue.
Bake the crust until golden brown, about 7-10 minutes. Don’t over-bake.
Remove crust from the oven and cool.
While the crust cools, prepare the spread.
In a medium-sized bowl, blend cream cheese, vanilla and sugar until smooth.
Spread over the cooled crust.
Cut up fruit and arrange fruit over the top
Pour or spoon glaze evenly over the fruit. Glaze amount is a personal preference. Use as much or as little as you like.
Store in the refrigerator. It is more flavorful if brought to room temperature prior to serving.
