Annie’s Chamorro Kitchen: Fruit Pizza with a Cookie Crust

Annie’s Chamorro Kitchen: Fruit Pizza with a Cookie Crust

by Army Lt. Col. (Ret.) Annette Merfalen
Annie's Chamorro Kitchen

This fruit pizza is one of my favorite desserts. I have another fruit pizza version here, which adds a creamy, pudding-based filling. So delicious!

You can make this into a fruit tart, just cut the recipe in half and use a tart pan.

It’s a fun recipe to make with kids too!

Give my recipe a try.  I think you’ll like it.

Ingredients

Crust:

  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 3 sticks unsalted butter, softened

Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract

Topping:

  • Fresh strawberries, kiwi slices, blueberries, mandarin orange slices

Glaze:

  • 1 (6-ounce) can frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lime juice
  • ¼ cup granulated sugar

Instructions

Preheat the oven to 350 degrees F.

For the crust:

  1. In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.
  2. With your fingers, press the dough onto a pizza pan (or if you're making a tart, press into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides).
  3. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping:

  1. Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.
  2. Cut the strawberries into ¼-inch slices and arrange around the edge of the crust.
  3. For the next circle, use mandarin slices.
  4. Add another circle of kiwis, filling in any spaces with blueberries.
  5. Cluster the remaining strawberries, mandarin, and blueberries in the center of the tart.

For the glaze:

  1. Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
  2. With a pastry brush, glaze the entire pizza (or tart). You will not use all of the glaze.

Keep the pizza in the refrigerator. Remove about 15 minutes before serving. Slice into wedges and serve with whipped cream or vanilla ice cream (optional).

“My name is Annie. Food and I get along so well! Cooking and baking are more than a hobby for me – they’re a passion. I come from the beautiful island of Guam, U.S.A. The recipes you’ll find here are my creations, or those of my children, who are also budding foodies. I hope you like them. Drop me a comment or two to let me know how you like our island and other delicacies. Enjoy!”

- Army Lt. Col. (Ret.) Annette Merfalen

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