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pillsbury fruit pizza recipe
- Total Time: 133 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This Pillsbury fruit pizza transforms simple ingredients into a show-stopping sweet (with crispy edges and a creamy center), perfect for family dinners or potlucks.
Ingredients
- 454 g (1 tube) refrigerated sugar cookie dough
- 113 g (0.5 cup) unsalted butter, softened
- 226 g (8 oz) cream cheese, softened
- 200 g (1.75 cups) powdered sugar
- 5 mL (1 teaspoon) alcohol-free vanilla extract
- 2.5 mL (0.5 teaspoon) ground green cardamom
- 60 mL (0.25 cup) water
- 30 g (2 tablespoons) granulated sugar
- 5 mL (1 teaspoon) cornstarch
- 2.5 mL (0.5 teaspoon) rose water
- 250 g (approx. 1.5 cups) fresh strawberries, hulled and sliced
- 2 kiwis, peeled and sliced
- 1 mango, peeled, pitted, and diced
- 125 g (approx. 0.75 cup) red grapes, halved
- 125 g (approx. 0.75 cup) blueberries
- 30 g (0.25 cup) pistachios, shelled, toasted, and roughly chopped
- 1 g (1 teaspoon) dried edible rose petals
Instructions
- Prep The Crust: Preheat oven to 175°C (350°F). Press cookie dough evenly onto a 32 cm (12.5-inch) round pizza pan. Bake for 12-15 minutes, or until edges are golden brown. Remove from oven and transfer to a wire rack to cool completely.
- Make The Cardamom-Rose Cream: While the crust cools, prepare the cream. In a large mixing bowl, cream softened unsalted butter and cream cheese with an electric mixer until smooth and fluffy (about 2-3 minutes). Gradually add powdered sugar, mixing until combined, then beat until light and fluffy. Stir in vanilla extract and ground green cardamom until fully incorporated.
- Assemble The Pizza: Once the cookie crust is completely cool, spread the cardamom-rose cream cheese mixture evenly over the entire surface, leaving a small border at the edge if desired.
- Decorate With Fruit: Artfully arrange the sliced strawberries, sliced kiwi, diced mango, halved red grapes, and blueberries over the cream cheese layer for a vibrant display of colors and textures.
- Prepare The Rose Glaze: In a small saucepan, whisk together water, granulated sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 2-3 minutes). Remove from heat and stir in rose water. Let the glaze cool slightly (it should still be pourable but not hot to the touch).
- Glaze The Fruit: Using a spoon or small whisk, drizzle the slightly cooled rose glaze evenly over the arranged fresh fruit in a delicate criss-cross pattern, creating a glossy, appealing finish.
- Add Final Touches And Chill: Sprinkle the roughly chopped toasted pistachios evenly over the entire fruit pizza for crunch and color. Scatter dried edible rose petals across the surface. Chill in the refrigerator for at least 30 minutes before slicing and serving.
Notes
Ensure the cookie crust is fully cooled before frosting; warmth can soften the cream layer. If the frosting is too thin, gradually add more powdered sugar until desired consistency is reached. If using apples or bananas, toss them lightly in lemon juice to prevent discoloration. If the glaze becomes too thick, warm it gently over low heat with a teaspoon of water until pourable again.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pizza)
- Calories: 450 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: easy dessert, fruit pizza, Pillsbury, cream cheese, fresh fruit, cardamom, rose water, baking, potluck, sweet treat
