Every time I make these I wonder why I don’t make them more often. They are so delicious and very easy individual desserts for a group. I learned to make fruit pizza with my mom when she was a Pampered Chef consultant around the time I was in middle school. They were always one of my favorite things to help with, especially slicing the kiwis with the fancy egg slicer. I don’t have an egg slicer now (and probably don’t need one) but making them was just as fun.
M and I actually made these in tag-team fashion. We were making some foods for our monthly family dinner and the theme this month was “baby food” in honor of the host family and their little one on the way. We didn’t eat mashed up foods (though I was surprised no one made anything resembling baby food) and instead ate miniature sized foods – like sliders and croissant wrapped wieners. We also had pot stickers, stuffed mushrooms, mini quiches, and an assortment of small veggies and fruits. (our hosts even bought mini limes for our cocktails.) We made roasted beets sliced on toasted baguette with a schmear of goat cheese, sprinkled with toasted walnuts and fresh thyme. We also decided to make mini fruit pizzas with cream cheese frosting and a sugar cookie base.
I used to cheat and buy the pillsbury log of sugar cookie dough and roll it out into a large round disk about 1/4 inch thick (which is totally fine) but decided to make the sugar cookie dough myself. I wanted to find a recipe that would be a good addition to the box for cut out sugar cookies. I think I found a good match but the true test will come when it is not loaded with cream cheese and fruits. Thankfully I have 101 cookie cutters waiting to test out the dough. I baked the cookies and M finished them with frosting and fruits. He did a fantastic job I must say, arranging them with a slice of kiwi, banana, pear, strawberries and a raspberry. Yum! Had they not been 3 inch cookies I may have gone for a second (maybe eating a few mini s’mores and petit fours didn’t help the decision).
The cookie baked up nicely. It wasn’t crispy like some sugar cookies can be and was delicious after a short period of refrigeration. I will have to remember to make these again. Maybe M will help that memory since he seemed to enjoy them so much.
Mini Fruit Pizzas
Sugar Cookie Base
Yields about 30 1/4 inch thick cookies
3/4 C butter softened
1 1/2 C sugar
1 tsp vanilla
2 1/2 C flour + 1/2 C as needed
1 tsp baking powder
1/2 tsp salt
Cream the butter and sugar in a mixer with the paddle attachment for 5 minutes, scraping the sides of the bowl occasionally. Add the eggs one at a time. Add in the vanilla. Whisk the dry ingredients and add into the mix all at once mix on low speed until fully incorporated. If the batter seems to sticky add up to 1/2 C more flour. Divide dough in half and wrap each with plastic wrap. Refrigerate for 1 hour. Roll on a floured surface to 1/4 inch thick. Cut out shapes and bake for 6-8 minutes at 400˚. Cool completely on a wire rack. Frost as desired.
8 oz cream cheese
1/2 C powdered sugar
1 tsp vanilla
Cream together with a mixer and frost the cookies equally.
Another option for frosting:
8 oz cream cheese
1 jar marshmallow fluff
Allow cream cheese to come to room temperature. Mix together with fluff with an electric mixer. Frost. (this was the traditional Pampered Chef Frosting)
Any assortment of seasonal fruit that is ripe and won’t brown too much sliced thin and arranged on top of the frosted cookie. If you find your fruits are sliding, use an extra dollop of frosting on the top of some fruits to make them stick.