I absolutely love fruit pizza. I think it is because it has fruit and my favorite part is the cream cheese frosting. The original recipe calls for a different cream cheese frosting but I always like to do the classic cream cheese frosting. But you can do what you like. Hope you enjoy it as much as I do:)

Stacy’s Cream Cheese Frosting (for the fruit pizza I halved the frosting recipe)

• 1 pkg. Cream Cheese (the 1/3 less fat works great!)
• 1 stick Butter
• 5 cups Powdered Sugar
• 1 tsp. Vanilla
• Milk if needed (it really depends on the consistency you like and are looking for)

INGREDIENTS:

Dough:

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon, divided (use the other half for the frosting)
• 1 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Frosting:

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• Fresh lemon juice from 1 lemon (1-2 tablespoons)
• Other half of lemon zest from above

Fresh Fruit:

• Strawberries
• Raspberries
• Blueberries
• Pineapple
• Peaches
• Kiwi

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you’ll have to test this out since I’ve only used a 10-inch tart pan).

For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.

Bake the dough for 10-12 minutes, or until very lightly browned. Don’t overbake as the crust will become dry. Cool the crust on a wire rack completely.

In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.

Recipe Source: adapted slightly from Two Peas and Their Pod