Shortbread Fruit Pizza

Written By Mariah Jones

Topping:

  • 4 oz cream cheese, room temperature

  • 4 oz sour cream

  • 1 tsp vanilla

  • ½ cup powdered sugar

  • 1 lb seasonal fruit

Shortbread Crust:

  • 1 cup all-purpose flour

  • ¼ cup sugar

  • 1 tsp salt

  • ½ cup butter, cold

  • 2 tbsp olive oil

  • Ice water

Instructions:

  1. Preheat oven to 350°F.

  2. In a large bowl, combine the flour, sugar, and salt.

  3. Cut the cold butter into small pieces (or grate it), then work it into the flour using a pastry cutter, two knives, a fork, or your fingers. Work quickly and touch the butter as little as possible, you want it cold!

  4. Mix in the olive oil. The mixture should look dry and crumbly and not hold together when pressed.

  5. Add in ice water 1 tablespoon at a time until the dough just holds together when pressed. Stop as soon as it does, don’t add too much water or mix too much. It’s okay if there are dry spots at this point.

  6. Press the dough into a parchment-lined pie dish or baking dish, creating an even layer.

  7. Bake for 35-40 minutes, until lightly golden and set.

  8. Remove from the oven and let cool completely.

  9. While the crust cools, make the frosting. Mix together the cream cheese, sour cream, powdered sugar, and vanilla until mostly smooth. A few small lumps are fine, cream cheese is honestly a nightmare to mix.

  10. Once the crust is cool, spread the frosting evenly over the surface. You can assemble it directly in the dish or remove it first — it might crack(mine cracks every time, but it all gets hidden under frosting anyway!).

  11. Wash and cut the fruit into bite-sized pieces and arrange over the top of the pizza.

  12. Slice and enjoy!

Mariah Jones