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Dessert Fruit Pizza
Dessert Fruit Pizza
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Stone fruit dessert pizza with sugar cookie crust and mascarpone frosting. An irresistible treat bursting with peaches, nectarines, plums, apricots, and cherries.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 egg
  • 1/4 cup demerara or turbinado sugar
  • 4 oz (half of 8-oz package) cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup mascarpone cheese, at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Zest from 1 lemon
  • Pinch of kosher salt
  • 3 1/2 cups assorted fresh stone fruits (peaches, nectarines, plums, apricots or cherries)
Instructions:
  • Preheat your oven to 375°F and prepare two baking sheets by lining them with parchment paper.
  • Mix the cookie mix, 1/2 cup melted butter, and egg in a medium bowl until thoroughly combined.
  • For two 10 1/2-inch pizzas, divide the dough into halves. For individual mini pizzas, divide the dough into eighths. Roll the dough into balls and place them on prepared baking sheets. Flatten the dough balls into 1/4-inch thick circles using the palm of your hand. Sprinkle the dough with demerara or turbinado sugar. Bake for 12-15 minutes until the pizzas are lightly golden brown. Allow them to cool completely on the baking sheets before serving.
  • In a large bowl, blend cream cheese, 1/4 cup unsalted butter, mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and a pinch of kosher salt. Use a hand mixer to beat on low until mixed, then switch to medium-high until smooth, about 4 minutes.
  • After allowing the pizza crusts to cool, generously spread the frosting over them using an offset spatula. Finish by arranging sliced stone fruits on top. Serve by slicing and enjoy right away.

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