Fruit Pizza
12-16
60 minutes
380
Dessert
A soft sugar cookie base topped with smooth cream cheese frosting, vibrant fresh fruit, and an optional piped finish for a show-stopping dessert. Made easy with your Bosch mixer.
Ingredients
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1 ½ cups sugar
½ cup light corn syrup
1 cup shortening
½ cup butter
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 teaspoon salt
2 tablespoons baking powder
6 ½ cups all-purpose flour
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8 oz cream cheese, softened
¼ cup butter, softened
1½ teaspoons vanilla extract
2 to 3 cups powdered sugar
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Strawberries, sliced
Blueberries
Kiwi, peeled and sliced
Raspberries
Mandarin oranges
Grapes, halved
Pineapple or mango chunks
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White Universal Plus
Stainless Steel Dough Hook
Wire Whips
Directions
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In a bowl, whisk together flour, baking powder, and salt.
In your Bosch mixer with the dough hook, mix sugar, corn syrup, shortening, butter, eggs, and vanilla until smooth.
- Slowly add the milk, then gradually mix in the dry ingredients. Dough will be soft and slightly sticky.
- Cover and refrigerate for 1 hour.
- Preheat oven to 375°F.
- Roll out chilled dough on a floured surface to about ¼ inch thick.
- Transfer to a greased or parchment-lined pizza pan or baking sheet, shaping into a 12- to 14-inch round or rectangle.
- Bake for 10 to 12 minutes, or until set and lightly golden. Let cool completely.
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- Using the Bosch wire whips, beat the softened cream cheese and butter until fluffy.
- Mix in the vanilla.
- Gradually beat in powdered sugar until smooth and spreadable.
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- Spread a layer of frosting over the cooled cookie crust.
- Arrange sliced fruit on top in a decorative pattern.
- (Optional) Transfer remaining frosting to a piping bag and pipe rosettes, dots, or a border on top for added decoration.
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- Refrigerate the assembled fruit pizza for 30 to 60 minutes to help set the frosting.
- Slice into wedges or squares and serve chilled. Best enjoyed the same day.