Ingredients

The following ingredients have 24 Servings
  • 3/4 cup salted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest (optional (but delicious))
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup salted butter (softened to room temperature)
  • 8 ounces cream cheese (softened to room temperature)
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups powdered sugar
  • Pinch salt
  • Fresh strawberries, cut in half or quarters
  • Fresh blueberries
  • Red grapes, cut in half
  • Kiwi fruit, peeled and cut into triangles
  • Canned mandarin oranges, drained and patted dry
  • Canned pineapple tidbits or chunks, drained and patted dry

Instruction

  • Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.
  • For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.
  • Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't overmix).
  • Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.
  • Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.
  • For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.