Winter Fruit Pizza
If there’s a choice between a chocolate dessert and a fruit dessert, I will almost always choose the chocolate. Because, I mean, it’s chocolate. Fruit just can’t compete. But if there was a dessert that would make me change my chocolatey ways, it would be this one.
We had some beautiful local winter fruit in the house – one of the many perks of living in Florida. I wanted to do something with it to showcase the colors because winter fruit – pink grapefruit, bright green kiwi, yellowy orange kumquat, and ruby red pomegranate – are absolutely spectacular. A friend said this dessert looked like stained glass because of all of the vibrant colors.
Although it’s certainly sophisticated enough to serve to grown ups (which I plan on doing repeatedly), this dessert is also kid-friendly in a big way. It’s called “pizza,” after all. The crust is made with my Vanilla Bean Sugar Cookie dough, and you’ll have enough for two pizzas and a couple of small sugar cookies. I froze one crust for later so we can whip up a quick, beautiful dessert.
I smeared the crust with a mix of Greek yogurt and cream cheese with a drizzle of honey. It’s very lightly sweetened since it’s being spread on a cookie and topped with fruit.
You can certainly use whatever you have on hand for the fruit; I used a bit of grapefruit, mango (cut into a slice and some diced for texture), pomegranate, kiwi, kumquat, and some lemon balm leaves for color. If you’re nervous about how the fruit will look on the pizza, practice laying it out on a plate or cake pan so you know exactly where things should go. You could make a pattern with the fruit, but I prefer a messy, haphazard look. It’s easy and so lovely.
Use a sharp knife to cut the pizza. I was expecting it to crumble a little, but it didn’t at all. I ended up with clean, perfect pizza slices.
Let’s get started!
Yield: 1 pizza
Prep Time: 1 hour and 20 minutes (including dough chill time)
Cook Time: 20 minutes
Total Time: 3 hours (mostly chilling & cooling time)
Winter Fruit Pizza
A vanilla bean sugar cookie crust smeared with a cream cheese whip and topped with gorgeous winter fruit.
1 recipe (dough only) Vanilla Bean Cookies
4 oz. cream cheese
1/4 c. Greek yogurt
1/2 T. honey
1 t. vanilla extract
assorted winter fruit
- Preheat the oven to 350.
- Prepare the cookie dough according to the recipe. After chilling, roll a little less than half of the dough out onto a sheet of parchment paper. I used the bowl that goes with my kitchenaid stand mixer to cut out the pizza shape. Just invert it onto the dough, press down, and pull apart the excess dough. Just make sure your cookie dough isn't very thin - you want the pizza to be sturdy enough to cut and then hold.
- Either freeze the remaining dough for later, make sugar cookies, or make another pizza cookie crust. I had enough dough leftover from making two crusts to make a few small cookies.
- Pop your cookie crust in the oven and bake for 15 to 20 minutes or until it's golden brown around the edges.
- Cool thoroughly - you cannot put the icing on a remotely warm cake. It'll melt and make the fruit run.
- Whip the Greek yogurt, cream cheese, vanilla, and honey together. Smear over the cooled cookie crust.
- Top with sliced assorted fruit. If you want to practice the layout, try it on an inverted cake pan or a plate before putting it on the pizza.
- This pizza is best served immediately, but - depending on the fruit you use - it holds up well a few hours later. The longer it sits, the softer the crust will get, but I've enjoyed leftovers the next day.
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