Fruit pizza is not a new concept, but this recipe features an elevated version with sweetened orange cream for the “sauce” and a delicious citrus glaze. The crust is made with Ann Clark Sugar Cookie Mix and baked in a cast iron skillet, encouraging lightly browned, crispy edges with a chewy center. Mmmm. To save time, the crust and glaze can be made the day before assembly.
Customize this tasty treat with your favorite fresh fruit in season. Or, use only red and blue fruits and serve it at your Fourth of July celebration!
INGREDIENTS
Crust
- 2 sticks (1 cup) unsalted butter, room temperature
- (1) 16 oz. bag Ann Clark Sugar Cookie Mix, divided
- 1 large egg, room temperature
Filling/"Sauce"
- 1 package (8 oz.) whipped cream cheese
- ¼ cup confectioners' sugar
- ½ teaspoon finely grated orange zest
- 1 cup unsweetened whipped cream
Glaze
- ¼ cup orange juice
- ¼ cup water
- 1 tablespoon lemon juice
- ¼ cup sugar
- 1½ teaspoons cornstarch
- ⅛ teaspoon sea salt
Topping
- 2 small kiwi, peeled and thinly sliced
- 1½ cups fresh berries such as strawberries, raspberries, blackberries and blueberries
- ½ cup red grapes, cut in half
DIRECTIONS
Preheat oven 350°F
Crust
- Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 2 minutes.
- Add egg and remaining dry mix and mix until well blended, scraping the sides as needed.
- Press evenly into a 10-inch pizza pan or large 10-inch cast iron skillet.
- Place in preheated oven and bake until golden on the edges (20–25 mins).
- Cool completely, about 1 hour.
Filling
- Stir cream cheese, confectioners' sugar and orange zest together in a small bowl until combined.
- Gently fold in whipped cream until combined. Set aside in the refrigerator until ready to use.
Glaze
Whisk orange juice, lemon juice, sugar, cornstarch and salt in a small saucepot over medium-high heat until thickened and translucent, about 2 mins. Set aside in a warm place until ready to use.
Assembly
- Spread the filling onto the crust about ½ inch from the edge.
- Decorate the top of the filling with kiwi, berries and grapes (or fruit of choice).
- Using a pastry brush, brush the glaze on top of the fruit to completely coat. Add water to thin out if necessary.
Slice and enjoy!
Notes & Tips:
- To make ahead: Make the crust and glaze the day before, wrap tightly and leave out at room temperature. Assemble the second day.
- Use a sharp knife to cut the pieces out and a pie spatula to remove from the pan for best results.
Recipe and photo provided by Laura Kanya, R&D Chef at Ann Clark Ltd., America’s largest manufacturer of cookie cutters and a trusted name in baking essentials. New products include newly released cookie cutter shapes, premium baking mixes and specialty baking ingredients to inspire bakers of all skill levels.
