Shortbread Fruit Pizza

Crust:
Mix the 1st 4 ingredients together with a mixer until it forms a ball. Press onto the bottom of a well-greased pizza pan. Bake at 350F for about 10-15 minutes until the top is golden. Cool well.

Topping:
Beat cream cheese, sugar and vanilla together; spread over cooled crust.

Fruit: The fruits listed in the ingredients are just suggestions. Feel free to use whatever fresh fruit you like, arranged however you like, onto of the cream cheese topping. If not serving immediately, you can glaze the fruit with 1/2 cup of apricot jam warmed with 1 tbsp water – lightly brush over the fruit and refrigerate until ready to serve. (I don’t usually bother with the glaze).

NOTE: The crust and topping can be prepared up to 2 days ahead. Just cover the crust and put the topping in a sealed container until ready to use. Don’t put the topping on the crust until you are ready to assemble the pizza, as the crust will start to get soggy.

Enjoy!