Fruit pizza recipe

This is a great recipe for the whole family. Children of all ages will love being involved, from preparing the fruit to cooking and then tasting.

Serves 10-12.

Preparation time: One hour. Total time: Two hours (includes cooling).

Here is a classic, colourful fruit pizza on a soft, sugar-cookie crust that can be topped with cream cheese and fruit galore.

Ingredients:

Sugar-cookie crust

• ½ cup (115 grams) unsalted butter, softened to room temperature

• ½ cup (150g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 1½ cups (190g) spoon and levelled all-purpose flour

• ¼ teaspoon salt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1½ teaspoons cornstarch

Toppings

Cream cheese

• 8 oz (224g) full-fat cream cheese, softened to room temperature

• ½ cup (60g) unsalted butter, softened to room temperature

• 2 cups (240g) confectioners’ sugar

• 1-2 tablespoons (15-30 millilitres) cream or milk

• 1 teaspoon vanilla extract

• assorted sliced fresh fruit

Directions:

1. Make the crust. In a large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about one minute on medium speed.

Get it nice and smooth, then add the sugar on medium speed until fluffy and light in colour. Beat in egg and vanilla. Scrape down the sides as needed.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in three different parts.

Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to one day. Without chilling, your cookie dough may spread over the sides of the pan.

3. Preheat oven to 350°F (177°C). Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press on to the pizza pan in an even, flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Over-baking will lend a hard crust. Allow crust to cool completely before decorating. I usually use this time to chop the fruit.

4. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about two minutes.

Add the confectioners’ sugar and one tablespoon of cream. Beat for two minutes. Add the vanilla and one more tablespoon of cream if needed to thin out. Beat for one minute. Spread in a thick layer over the cooled sugar-cookie crust. Decorate with fruit.

5. Cut into slices and serve. Leftovers keep well in the refrigerator for up to three days.

6. Make ahead tip: prepare the cookie crust and frosting one day in advance. Cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator.

Frost and assemble the day of serving.

• Check out www.sallysbakingaddiction.com for more fruit pizza recipes with hummus.