Fruit Pizza

Note: Visit the related blog post for step-by-step photos and tips.

For the crust:
Mix flour and powdered sugar with softened butter. Pat on a parchment-lined jelly roll pan. I like to use a 17×12 inch sheet pan while leaving an inch of space between the crust and the edge of the pan for easier cutting. Bake at 350ºF for about 15-20 minutes, until just beginning to turn golden. Cool completely. The crust can be made a day ahead and left at room temperature.

For the cream cheese layer:
Blend ingredients until smooth and spread evenly over crust. The cream cheese layer can also be made a day ahead and refrigerated until ready to assemble. Top crust with sweetened cream cheese when ready to assemble with fruit.

For the citrus glaze:
Whisk dry ingredients in a heavy saucepan. Add remaining ingredients and heat to boiling. Cook about 1 minute, or until thickened slightly. Cool in the refrigerator or an ice bath before pouring on fruit, but not overnight as it will gel up and not pour.

For the fruit:
Use an assortment of desired fruit, such as strawberries, raspberries, banana slices, kiwi slices, blueberries, mandarin oranges, raspberries and blackberries—fruit that isn’t super juicy works best. Place sliced, juicy fruits on a paper towel before setting on the pizza to prevent juices from bleeding. Arrange fruit on pizza as desired, covering all of the visible cream cheese layer.

Spoon glaze over fruit, taking care to cover all fruit and spaces, especially bananas to prevent browning. You may have a small amount of glaze left over. Refrigerate fruit pizza for several hours to set up before slicing. This dessert tastes and slices best when allowed to set up overnight, or about 12 hours. It will keep refrigerated for a day or so after it sets up before bananas begin browning and fruits begin bleeding a little.