Description
Celebrate the 4th of July with this delightful fruit pizza featuring a buttery lemon-infused crust topped with a creamy whipped cream cheese frosting and fresh summer berries. This refreshing dessert is perfect for patriotic gatherings and easy to prepare ahead of time.
Ingredients
Crust
- 1 1/2 cups (188 grams) all-purpose flour (or gluten-free alternative, see notes)
- 1 teaspoon baking powder
- 1/4 teaspoon salt (or 1/2 teaspoon fine Himalayan pink salt)
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons lemon zest
- 1 1/2 teaspoons lemon extract
- 1 large egg (50 grams, room temperature)
Topping
- 8 oz (225 grams) cream cheese, room temperature
- 1 1/3 cups (160 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (80 ml) heavy cream, cold
Fruit
- 1 pound (453 grams) strawberries (20-26 small or medium strawberries, about 11 oz / 312 grams)
- 6 oz (170 grams) blueberries (52-57 blueberries, about 5.4 oz / 155 grams)
Instructions
- Prepare the berries: Rinse strawberries and blueberries thoroughly and spread them out on paper towels to dry completely. Place additional paper towels on top to absorb excess moisture, preventing the topping from becoming runny.
- Make the crust: In a medium mixing bowl, combine the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer at medium speed until well combined. Beat in the lemon zest, lemon extract, and egg until fully incorporated. Gradually add the flour mixture on low speed and beat just until combined. Cover the dough and chill for at least 1 hour, or refrigerate up to 3 days. Allow to soften at room temperature before using if chilled longer.
- Preheat and prepare pan: Set the oven to 350 °F (175 °C). Grease a 12-inch (30.5 cm) pizza pan without holes, or line a baking tray with parchment paper if unavailable.
- Shape and bake crust: Press the chilled dough evenly into the prepared pan to form a 10-inch (25.4 cm) circle. Bake for 15-18 minutes, or until the crust is lightly browned. Remove from oven and transfer to a wire rack to cool completely, about 1 hour.
- Make the topping: In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and salt at medium speed until smooth and fully combined. With the mixer running on low, gradually add the cold heavy cream. Increase speed to high and beat until stiff peaks form, about 2 to 5 minutes. The topping can be made up to 3 days ahead and refrigerated.
- Assemble the fruit pizza: On the day of serving, spread the cream cheese topping evenly over the cooled crust. Arrange strawberries and blueberries over the topping in any desired pattern to create a festive look.
- Serve and store: Serve the fruit pizza within 12 hours for best freshness and appearance. To store, cover with plastic wrap and refrigerate up to 3 days. To avoid plastic sticking to the topping, place the pizza on a cake carrier or pan and then cover with plastic wrap.
Notes
- For a gluten-free crust, substitute the all-purpose flour with a gluten-free baking blend but adjust baking time if needed.
- The topping can be prepared 3 days in advance and stored refrigerated to save time on serving day.
- Let chilled dough sit at room temperature for 10-15 minutes if too firm to press into the pan.
- Ensure berries are thoroughly dried to prevent a soggy topping.
- Freezing the dough is possible for up to 3 months; thaw overnight in the refrigerator before use.
