Description
Hot summer days call for light and fruity desserts! This Tropical Fruit Pizza is the perfect snack that the whole family will love.
Ingredients
- FOR THE CRUST:
- ½ cups Unsalted Butter, Softened To Room Temperature
- ¾ cups Granulated Sugar
- 1 Large Egg, At Room Temperature
- 1 teaspoon Vanilla Extract
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1-½ teaspoon Cornstarch
- FOR THE TOPPINGS:
- 8 ounces, fluid Full Fat Cream Cheese, Room Temperature
- ¼ cups Unsalted Butter, Room Temperature
- 2 cups Confectioners Sugar
- 1 Tablespoon Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Coconut Extract
- Toasted Sweetened Coconut
- Various Tropical Fruits, Sliced Or Chopped. (I Used Mango, Pineapple, And Kiwi)
Preparation
In the large 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.
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 and 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. You can refrigerate leftovers but I would recommend 2 days max.
