My mother is obsessed with fruit pizza. Obsessed. Loves the stuff. So we made one…a huge one. I went a little off the grid in coming up with the recipe as most are sickeningly sweet. Originally I planned to use Old Reliable: a recipe from Ree Drummond. Her recipe called for an obscene amount of sugar so I halved the amount needed in the cream topping. I also changed the sugar cookie base and used my favorite, the one from Two Peas and Their Pod and left out the lemon zest and 1 T of lemon juice.
Sugar cookie base-Adapted from Two Peas and Their Pod
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
1 T fresh lemon juice
Fruit Pizza Assembly
This should be fairly self explanatory but in the interest of being thorough I’ll continue.
Allow the cookie crust to cool then spread with cream cheese mixture. Top with assorted fruits such as kiwi, peaches, blueberries, strawberries, etc. Some fruits like apples and bananas will oxidize and brown over time. A glaze with an acid like orange or lemon juice mixed with a bit of sugar will hold off that process. Store any leftovers (yeah, right) in the fridge up to five days.