• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Instagram
  • Amazon
  • Twitter
  • Facebook
  • YouTube
Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

fuel that adventure

  • Home
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Me
  • As Seen
  • PR & Disclosure
  • Contact Me

Fruit Pizza

Published on December 7, 2012 • Last updated July 18, 2014 by Elizabeth Atia
fruit-pizza-1

This delicious fruit pizza is another one of the many recipes my father has shared with me. Simple to make and incredibly… mmmmm! fruit-pizza-3

The tartness of the fruit is offset by the sweet shortbread base and the cream cheese filling. The glaze gives it a very 1970s cookery magazine look, I think. This is one of our family favourites.  As this is another made from scratch creation I am including it Javelin Warrior’s Made with Love Mondays food round up.
Shortbread crust:

1 cup plain flour

1/2 cup butter

1/4 cup icing sugar

Blitz together in a food processor until the mixture comes together in a clump. Press into a lined and greased 10 inch springform pan. Bake at 180 C for 12-15 minutes. Leave to cool.

Filling:

200g full fat cream cheese

1/3 cup icing sugar

1 tsp vanilla

Cream together until smooth and spread evenly over the top of the cooled shortbread crust.

Topping:
Assorted fruits, sliced if needed. Kiwi, banana, blueberries, strawberries, grapes and raspberries work really well. Tinned fruit also works.

Arrange over the top of the filling in an attractive pattern.

Glaze:
2 tbsp cornflour
scant 1/2 cup caster sugar
3/4 tsp lemon juice
3/4 cup apple juice

Heat together in a small pan. Stir until thickened. Pour evenly over the top of the fruit and allow to chill until serving.

fruit-pizza-2
Category: Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « No Waste Food Challenge – Apples
Next Post: How to Make Straight Grain Binding »

Reader Interactions

Comments

  1. For more about - New Zealand Green Kiwi fruit

    January 21, 2014 at 5:13 am

    I made these last summer and they were SO yummy! 🙂

    Reply
  2. Javelin Warrior

    December 8, 2012 at 3:14 pm

    This pizza is so beautiful and the glaze with corn flour is so intriguing. This would make a wonderful appetizer or breakfast and I love all the colors… Thank you so much for sharing, Elizabeth!

    Reply
  3. JoZart

    December 7, 2012 at 8:25 pm

    Thanks so much Elizabeth… this will be a definite on my menu for over Christmas when my family come. Maybe I should try one out before then!! Tee hee!
    Jo x

    Reply
  4. Codec

    December 7, 2012 at 11:44 am

    Looks lovely. I bet you could do this on a sponge base too.

    Reply

Trackbacks

  1. Super delicious mini sweet dessert pizzas by How to cook good food says:
    May 11, 2017 at 11:41 am

    […] Fruit pizza – Elizabeth’s Kitchen Diary […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

Recent Posts

Image of a stainless steel camping bowl filled with chorizo chowder. There are a few slices of toasted focaccia on the side with gorgeous black grill lines.
Image of The Face of Neeans with its very steep cliffs.

Copyright © 2011–2022 Elizabeth’s Kitchen Diary Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address: 42 Carden Place, Aberdeen, AB10 1UP