Fruit Pizza

A vibrant fruit pizza topped with a sweet cream-cheese layer, ideal for summer gatherings and sharing.

Scale

250 g (2 cups) all-purpose flour
115 g (½ cup) granulated sugar
113 g (½ cup / 1 stick) unsalted butter, at room temperature
1 large egg
1 tsp baking powder (4 g)
¼ tsp fine salt (1.5 g)
340 g (12 oz) full-fat cream cheese
60 g (½ cup) powdered sugar
60 g (¼ cup) sour cream
1 tsp vanilla extract (5 ml)
About 700–900 g (1.5–2 lbs) assorted fresh fruit (strawberries, blueberries, kiwi, mandarin segments, seedless grapes)
60 g (¼ cup) apricot jam
2 tbsp (30 ml) water

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Preheat oven to 175°C (350°F). In a bowl, cream butter with sugar until light, about 2–3 minutes. Add egg and vanilla; mix until combined. Stir in flour, baking powder, and salt until a soft dough forms, about 30 seconds; do not overmix.
Press the dough evenly into a 12-inch pizza pan lined with parchment, leaving a slightly thicker edge. Chill in the fridge for 20–30 minutes.
Bake at 175°C (350°F) for 10–12 minutes until the top is pale golden and the edges are slightly darker. Cool on wire rack for 10 minutes, then transfer to cool completely, about 10–15 more minutes.
Beat cream cheese with powdered sugar and sour cream until silky, about 1–2 minutes. Stir in vanilla and lemon zest if using.
Spread the cream-cheese base evenly over the cooled crust. Arrange the sliced fruit in a pleasing pattern.
Warm apricot jam with water until glossy and pourable. Brush the glaze lightly over the fruit. Chill for at least 20 minutes before slicing.

Use a variety of fruit for visual appeal and flavor contrast. Chill the crust before baking to prevent excessive spreading.