Last updated on June 15th, 2015
I made this red, white, and blue dessert “pizza” the other day, and all I can say is “Yankee-doodle-dandy.” It’s a giant homemade sugar cookie, all dressed up with lemony cream cheese frosting and colorful fruit. It tastes like heaven…and looks like the Fourth of July!
So use whatever fruit appeals to you.
Here’s the easy recipe:
No standing mixer in your batterie de cuisine?
Use a medium-size bowl and handheld electric beaters.
And then form it into a ball, and flatten it into a disk. Wrap the disk, and pop it into the fridge for 15 minutes or for up to 3 days. (If you’re not in a hurry, you can freeze the dough for up to 3 months.)
Now fetch your French rolling pin, and roll the dough into a 10- or 11-inch circle.
And add the juice of half a lemon. (If you have a lemon-squeezing gadget, be sure to place the fruit cut-side-down. You’ll get more juice that way.)
And now the fun begins!
Did I leave well enough alone at this point?
I most certainly did not.
Well. I hope this fruit pizza doesn’t seem too complicated to make. Honestly, it’s one of the prettiest — and simplest — desserts in in the universe!
Need a copy-and-paste version of the above? Here we go-go:
A Fabulous Fruit Pizza
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 8 servings
For the cookie crust:
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the cream cheese frosting:
1 8-ounce block cream cheese, at room temperature
1 generous cup confectioners’ sugar
The juice of half a lemon
For the fruit topping (feel free to use the fruit of your choice)
Strawberries — about 12, sliced
Blueberries – 1 pound or slightly less
1 banana, sliced and dipped in orange juice or lemon juice (to retard browning)
Making the sugar cookie dough — In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a standing mixer (or in a medium bowl if you are using handheld electric beaters), beat the butter and sugar at “medium” speed until light and fluffy. Then beat in the egg and vanilla. At “low” speed, gradually beat in the flour mixture. Form the dough into a ball, flatten it into a disk, and tightly wrap in plastic. Chill in the fridge for 15 minutes, or for up to 3 days.
Forming and baking the cookie — Center the oven rack, and preheat the oven to 350°F. On a lightly-floured surface, roll the dough into a 10- or 11-inch-diameter circle. Transfer the pastry to a rimless, parchment-lined baking sheet. Bake until the edges of the cookie begin to color — 15-20 minutes, or possibly longer if your oven runs slow. Place the baking sheet on a wire rack, and let the cookie cool to room temperature.
Making the cream cheese frosting — Put the cream cheese, confectioners’ sugar, and lemon juice in a medium bowl. Beat with a stout spoon or wire whisk until thick and smooth. If the frosting seems too thin, just add more confectioners’ sugar.
Assembling the pizza — Scoop the frosting onto the center of the cookie, and spread it out with an offset spatula, leaving a 1/2-inch border all around. Arrange the fruit in some artistic (or capricious!) fashion.
If you are making the pizza ahead of time, leave it on the baking sheet, and cover loosely with plastic wrap. Refrigerate for up to 1 day.
To serve, slide the tart onto a wooden board. Slice with a sharp knife or pastry wheel.
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