How To Make Mini Fruit Pizzas
Your choice of fresh fruits, lemony cream cheese topping, and soft sugary cookies are all you need to create these perfectly bite-sized fruit pizzas.
Serves:
Ingredients
- 1½cupall-purpose flour,scoop and level to measure
- 1½cupcake flour
- 2tspbaking powder
- ½tspsalt
- 1cupunsalted butter,softened
- 1¼cupgranulated sugar
- 2eggs,large
- 2tspvanilla extract
- 3cupsfruits,like berries, pineapples, kiwi, peaches, and mangoes, sliced
For Lemon Cream Cheese Frosting:
- 8ozcream cheese,softened
- ½cupunsalted butter,softened
- 2tsplemon zest
- 1tbsplemon juice,fresh
- ½tspvanilla extract
- ¼tsplemon extract
- 1½cuppowdered sugar
Instructions
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In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk for 20 seconds, and set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar for 1 to 2 minutes or until creamy and slightly pale and fluffy.
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Mix in eggs one at a time, then blend in vanilla.
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With mixer set on low speed, slowly add in dry ingredients and mix until combined.
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Divide dough into two equal portions. Shape each into a disk and cover with plastic wrap.
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Chill for 3 hours or up to overnight.
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Preheat oven to 375 degrees F.
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Dust a clean working surface with a fair amount of flour. Remove one dough from refrigerator, unwrap and place on floured surface.
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Sprinkle top with flour and roll to ⅜ inches thick (right between ½-inch and ¼-inch).
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Cut into 2½-inch rounds then transfer to a Silpat or parchment paper-lined baking sheet.
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Bake in the preheated oven for 7 to 9 minutes.
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Remove from oven and allow to cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
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Repeat the process with the remaining dough.
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Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.
Lemon Cream Cheese Frosting:
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.
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Mix in lemon juice, vanilla, and lemon extract.
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Add powdered sugar and whip mixture for several minutes longer until fluffy.
Recipe Notes
1. Cookies won’t become golden so don’t over-bake. They should be slightly set but they should still make an indentation when touched.
Nutrition
- Calories: 185.98kcal
- Fat: 10.17g
- Saturated Fat: 6.17g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.63g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 22.39g
- Fiber: 0.46g
- Sugar: 12.12g
- Protein: 1.84g
- Cholesterol: 36.15mg
- Sodium: 80.93mg
- Calcium: 31.96mg
- Potassium: 43.10mg
- Iron: 0.83mg
- Vitamin A: 96.07µg
- Vitamin C: 0.71mg
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