Oh. My. God. This Fruit Pizza is to die for. It feels like only yesterday I was munching on this beauty, but it turns out it was quite a few weeks ago now. While not strictly a pizza in any way apart from it’s shape, this giant frosted cookie topped with fruit is the epitome of all things summer and was the perfect cherry on top of an already perfect weekend.
The weekend was perfect for so many reasons. Firstly, it was one of the first beautiful summer weekends we had in London for the year. Secondly, I finally made it to Borough Market. Iain and I had been planning on going there since last year, and never got around to it until now. It was worth the wait though, because it exceeded all my expectations. With the visit to Borough Market came one of my favourite pastimes – eating – which is the third reason the weekend was so perfect. So much food!
Borough Market is choc-a-block full of food. From fresh fruit and veg, to all kinds of cheeses, to cured and fresh meat, to seafood, to lunch-time food stalls of all different cuisines, to juice stands, and my favourite – dessert and bakery stalls. My eyes were having trouble taking it all in. We munched our way through a bratwurst roll with sauerkraut to start with then moved on to some fresh juices to wash it down. From here we picked up a few supplies to take home – all the fruit for this gorgeous fruit pizza and some tasty ciabatta for the Bruschetta I shared a few weeks ago. A bit of cheese snuck it’s way into our bags, and then we just had to have some dessert (baklava, a macaron and a piece of cheesecake) to round off the afternoon.
What a day! The fresh produce was so fresh and very reasonably priced. If I lived closer I’d be frequenting Borough Market every week for my fruit and veg. Look how beautiful it was! Any foodie visiting London should definitely put Borough Market at the top of your list.
The bonus of going a bit crazy at Borough Market was that I bought waaaaay more fruit than I needed for this Fruit Pizza. It looks so big, but needed only a small amount of fruit to look so pretty. Which meant that Iain and I got to scoff down a tonne of fruit that weekend.
I don’t know what it is about summer, but I eat so much more fruit than I do during the rest of the year. It doesn’t even have anything to do with seasonal availability of fresh fruit, because somehow the UK stocks most fruits all year round (except my beloved passionfruit). The prices and quality of the fruit is definitely better in summer though, so maybe that’s why it’s always on my mind at the moment. Whatever the reason, I’m glad for it, because fruit makes me happy 🙂
Prep Time: 25 minutes + chilling and cooling time
Cooking Time: 25 minutes
1½ cups caster sugar
200g unsalted butter, at room temperature
2 tsp vanilla extract
2½ cups plain flour
½ tsp baking powder
½ tsp salt
300g cream cheese, at room temperature
85g unsalted butter, at room temperature
1 tsp vanilla extract
1½ cups icing sugar
Assorted fruit, sliced (I used 2 kiwi fruit, 1 peach, ½ punnet of blueberries, handful of raspberries, ½ punnet of strawberries and 1 passionfruit).
- In a large bowl, using an electric mixer on medium-high, cream caster sugar and butter for about 5 minutes, until light and fluffy. Add vanilla extract and eggs and mix for another 2 minutes. Finally, add plain flour, baking powder and salt and mix for about 1 minute, until just combined. Wrap dough in cling wrap and refrigerate for 1-1½ hours.
- Preheat oven to 180°C/350°F/Gas Mark 4. Grease and line a pizza tray or similar round tray with baking paper. Remove dough from fridge, and, on a lightly floured surface, use a rolling pin to roll into a giant round cookie, about 28cm in diameter and 2cm thick. Carefully transfer dough to prepared pizza tray. Bake for about 25 minutes, until edges darken slightly and centre is mostly cooked through. Allow cookie to cool fully before frosting.
- To make frosting: combine cream cheese, butter, vanilla extract and icing sugar in a medium bowl and beat using a wooden spoon or electric mixer until light and creamy, about 5 minutes. Add more icing sugar to thicken if necessary. Spread frosting on completely cooled cookie, leaving a little ‘crust’ around the edge, then decorate with assorted fruit, in desired pattern. Serve as soon as possible. You can refrigerate until needed, but be aware that cookie may become slightly soggy and juices from the fruit may run.
Recipe adapted from Pinch of Yum.