I know. Some of you are saying, “Hey, Kate, it’s not 1989! Fruit pizza hasn’t been cool for, like, 20 years now.” Well, I’m here to tell you that I’m bringing it back, baby. I don’t care if it was served at the baby shower held for your mother when she was pregnant with you–it is gorgeous and delicious and no one ever told YOU you weren’t cool just because you were adorable in 1989, right?
After you make your dough, spray a pizza pan (not a pizza stone–cookies don’t do so well on pizza stones) with non-stick cooking spray and drop your dough into the center.
Using a rolling pin and your fingers, gently shape the dough in to a circle. If you’re feeling awesome, you can flute the edges (because we all know the most awesome people flute the edges of their fruit pizzas).
Cover the pan with plastic wrap and place the whole thing in the refrigerator for about an hour.
When you’re ready to bake the crust, preheat the oven to 350. Bake the crust for 18-25 minutes or until it’s golden around the edges and completely cooked in the center. You can cook it a little longer if you prefer a crispier cookie.
While the crust is cooling, you’ll want to make the creamy topping. If you’re going to be blogging about it, now is a great time to take pictures of making the creamy topping, a piece of advice I could have used when I was making the creamy topping. Oh, well, right?
Anyway. Let us embark upon the imagination portion of our journey.
Using an electric mixer, beat some cream cheese, brown sugar, and orange extract on high until the mixture is light and fluffy. In a separate bowl, beat some heavy cream and powdered sugar until medium peaks form. Fold the whipped cream mixture into the cream cheese mixture and mix until combined. Dollop the creamy topping onto the crust. [Side note: It is at this point that I remember I have this awesome thing called a camera].
Once your berries are how you want them, you can really live on the edge, melt some dark chocolate, and drizzle it all over everything. Then you can take your extra berries and dip them in your extra chocolate–I still haven’t regretted that, either. Refrigerate the pizza until you’re ready to serve it, then cut it into thin (or thick–hey, no judging from the girl who ate a chocolate marshmallow brownie and a Diet Coke for breakfast this morning!) wedges and serve.
- 1 c. real butter (no substitutions!)
- 1 c. white sugar
- 1 egg (make sure to use a large or extra large egg)
- 1 tsp. almond extract
- 3 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. table salt
- Zest of 1 orange
- 1 8-oz. package cream cheese (light cream cheese is fine)
- 1/4 c. brown sugar
- 1/2 tsp. orange extract
- 1 c. whipping cream
- 1/2 c. powdered sugar
- 1 pint strawberries, washed, hulled, sliced, and patted dry
- 1 pint blueberries, washed and patted dry
- 1/2 c. dark or semi-sweet chocolate chips
- For the crust, cream the butter and sugar until light and fluffy--about 2 minutes. Add in egg and extract and mix to incorporate.
- In a separate bowl combine flour, baking powder and salt.
- Slowly add the flour mixture to the butter mixture and mix until completely combined. Add the orange zest and mix until combined.
- Spray a round pizza pan with non-stick cooking spray and using your hands and a rolling pin, spread the dough out to the edges of the pan. If desired, you can add a decorative finish (like fluting) to the edges of the crust. Cover with plastic wrap and refrigerate for at least an hour.
- When ready to bake the crust, preheat your oven to 350. Bake the crust for 18-25 minutes or until golden brown around the edges and completely baked in the center. If you prefer a crisper crust, you can bake the crust for a longer amount of time. Allow to cool completely.
- When the crust is almost cool, use an electric mixer to combine the cream cheese, orange extract, and brown sugar until light and fluffy. In a separate bowl, whip the cream and powdered sugar until medium peaks form. Fold the whipped cream into the cream cheese mixture and combine well.
- Spread the cream cheese mixture over the cooled crust. Arrange the berries as desired over the creamy topping. Place the chocolate chips in a heavy-duty small Ziploc bag and heat in the microwave for 20 seconds at a time, mashing the bag around until the chocolate is completely melted and smooth. Cut a small corner off the bag and drizzle the chocolate over the berries. Refrigerate until ready to serve.
- It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.