Don’t just get Mom flowers for Mothers Day. Combine them with a wonderful fruit pizza dessert and cover all the bases. This fruit pizza recipe is so easy and will make Mom feel appreciated that you made something from scratch. It tastes amazing, and may even make her think that you’ve been listening to her when she tells you to eat your fruits! Plus, our recipe is adapted from my small town cookbook so you just know it will taste amazing!

Other Desserts:

• Sherry Bundt Cake
• Lemon Zucchini Bread
• Chocolate Zucchini Cake
• PieCaken
• Christmas Tree Meringues

Like all this Freshness? Other Fresh From the Garden Ideas:

• Rhubarb Mojito
• Sumac Old Fashioned Cocktail
• Blackberry Lemon Shrub Recipe
• Creamy Zucchini Soup

Fruit Pizza Recipe

Fruit Pizza Recipe Step By Step Directions

The Crust

Start by preheating the oven to 350 degrees while you make the crust. Mix your powdered sugar, flour and butter flavored Crisco with a pastry blender. If you don’t have one, just use your hands. Mix until the Crisco is evenly blended with the flour and powdered sugar.

Then, using your hands, pat it into your pizza pan. We love our Pampered Chef Deep Dish pan for this! Once it is patted into place, bake for 15-17 minutes at 350.

Cream Cheese Topping

While your crust is baking, make your cream cheese topping. Use 8 ounces of softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla. Mix with your hand mixer until smooth and creamy. Real Mexican Vanilla really makes this taste amazing! It’s worth splurging on. Once you have it, you will not want to go back! We like Usumacinta Mexican Natural Vanilla. We brought ours back from our kid-free Mexican getaway, but thankfully Amazon carries it too so you can get it anytime and remember the glory of being kid-free for a few days in the middle of winter!

Once your crust is out of the oven, let it cool before spreading on your cream cheese topping. After your cream cheese topping is spread evenly on your crust, the fun part begins: creating your fruit masterpiece! Start with the outside edges and work inward. Using a pattern usually creates a prettier dish than just sprinkling fruit on top. I like to use a rainbow of fruit; strawberries, raspberries, mango, oranges, pineapple, bananas, kiwi, grapes, blueberries, blackberries. Really any fruit is delicious on this!

To Glaze or Not to Glaze

If you plan to eat your fruit pizza the same day, no glaze is needed. That is how I like mine! But if you want to make it up a day ahead of time, a glaze helps keep your fruit looking fresh. In our house with four kids, we usually don’t have many leftovers, so we go fresh and leave the added sugar off our fruit pizza. But here’s a great glaze for those who want it! Mix 2 tablespoons of cornstarch, 1 cup water 1/2 cup sugar and 1 teaspoon of lemon juice in a saucepan. Bring it to a boil and cook until thickened. Let it cool until it is just warm then spoon it over the fruit.  A little goes a long way with this, so don’t overdo it!

Comments

comments