Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting. Pizza | Pizza Dough | Pizza Sauce | Pizza Recipes | Pizza Dough Recipes | Pizza Oven Outdoor
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: Sugar Cookie Crust 1/2 cup (115g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract And many more.
First of all. Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar and beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
After that, In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.
And now, Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature – this sped up the process.