Perfect Fruit Pizza

A vibrant summer dessert featuring a buttery sugar-cookie crust, creamy topping, and fresh fruit, perfect for any occasion.

Scale

250 g (1 3/4 cups) all-purpose flour
115 g (1/2 cup) unsalted butter, cold and cubed
100 g (1/2 cup) granulated sugar
1 large egg
1/2 tsp (2.5 g) baking powder
Pinch fine salt
225 g (8 oz) cream cheese, room temperature
60 g (1/2 cup) powdered sugar
60 ml (1/4 cup) heavy cream
1 tsp (5 ml) pure vanilla extract
300–400 g (2–3 cups) assorted fresh fruit (strawberries, blueberries, kiwi, peaches)
60 g (1/4 cup) apricot jam + 1 tbsp (15 ml) water

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Make the dough and chill: In a bowl, whisk flour, baking powder, and salt. Cut butter into the flour until pea-sized crumbs form. Add sugar and egg; mix until a soft dough forms. Wrap and chill for 30 minutes.
Shape the crust: Preheat oven to 190°C (375°F). Line a pizza pan with parchment. Roll dough to a 12-inch circle, leaving a thicker rim. Dock the surface with a fork every 2–3 cm and chill while oven preheats.
Bake the crust: Bake on the middle rack for 10–12 minutes until golden. Cool on a wire rack for 20 minutes.
Prepare the cream-cheese topping: Beat cream cheese with powdered sugar until smooth. Add heavy cream and vanilla; beat until silky. Chill if too loose.
Slice and prepare fruit: Thinly slice fruits and pat dry. Arrange in a single layer on cooled crust.
Assemble and glaze: Spread topping over the crust, arrange fruit, and brush with warm apricot glaze. Chill before serving.

For a gluten-free version, substitute flour with a 1:1 GF blend and add xanthan gum.