Tropical Fruit Pizza Perfect for Summer

Jun 23, 2018 | Food

Two of the greatest pleasures of summer are the bounty of quality tropical produce that shows up in the grocery stores and farmers’ markets, and all of the outdoor potlucks and barbecues that you get invited to. The next time you’re at a loss for what to bring, try this Tropical Fruit Pizza that’s a crowd pleaser adults and kids will both rave about!

Tropical Fruit Pizza

Prep Time: 45 mins Cook Time: 18 mins Serves: 10-12

Ingredients

For the Crust:½ cup unsalted butter, softened to room temperature

¾ cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1½ cups all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1½ teaspoons cornstarch

For the Frosting and Toppings:8 ounces full-fat cream cheese, room temperature

¼ cup unsalted butter, room temperature

2 cups confectioners sugar

1 tablespoon milk

1 teaspoon vanilla extract

¼ teaspoon coconut extract

¼ cup toasted sweetened coconut

2 kiwis, peeled and sliced

1 cup diced fresh pineapple

1 cup diced fresh mango

Instructions

For the Crust:In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Once smooth, add the sugar and beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides of the bowl.

In another medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes. Chilling is mandatory.

Preheat oven to 350°F. Grease a 12-inch pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even, flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Be careful not to overbake. Allow the crust to cool completely before decorating.

Proceed to chop or slice the fruit as you like.

For the Frosting:

Clean out your stand mixer bowl and paddle attachment for the frosting. Beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners sugar and milk. Beat for 2 minutes. Add the vanilla and coconut extract, and continue to beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit and toasted coconut.

Cut into slices and serve.

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