Ask me if I’ve had my ‘5-A-Day’ and I’ll normally be guilty of saying no … but serve me fruit like this and the answer will be hell yea! 🙂 … Today’s recipe of Fruit Pizza has a cookie crust dough as the base, topped with cold whipped cream and fruit of your choice on the top. This would make a great dessert item for your next party and something different as well! Baking this today reminded me of my London days and 2 colleagues in particular as they were quite fond of fruit during lunch hour while I used to happily munch away some Doritos! So Sally and Rachel, if you’re reading this, then look, i’m having my ‘5-A-Day’ too now … haha!
On another happy note, it was a proud moment for The Bakealogue over the weekend as it reached the 500 Likes milestone on Facebook! Thank you, thank you, and thank you everyone for your support as this blog wouldn’t have been possible without your constant feedback and encouragement! 🙂 … if you haven’t joined The Bakealogue on Facebook yet, then it’s never too late .. the link is www.facebook.com/bakealogue …. hope to see you there too! 🙂
Right, that’s enough of my Oscar speech for today, time to head over to the recipe now ….
Ingredients for the Cookie Crust Dough:
All Purpose Flour: 1 and 1/2 cups
Unsalted butter (at room temperature): 1/2 cup or 113 grams
Caster Sugar: 3/4 cups
Egg (large): 1
Vanilla Essence: 1 tsp
Baking Powder: 1 tsp
Bicarbonate Soda: 1/2 tsp
Corn Flour/Corn Starch: 1 tsp
Ingredients for the Topping:
Thick Whipped Cream (cold): 1 cup or as required
Icing Sugar: 1 tbsp
Vanilla Essence: 1 tsp
Fruit: your selection
Method for the Cookie Crust Dough:
Grease a 9″ cake tin on the base and sides.
In a bowl, beat together the unsalted butter and caster sugar until it forms a light and fluffy mixture.
Add the egg followed by vanilla essence and continue to beat until well-combined.
In a separate bowl, add the dry ingredients i.e.. All Purpose Flour, baking powder, bicarbonate soda and corn flour. Mix with the help of a spoon.
Add the dry ingredients to the wet batter in 3 batches. Continue to beat until all ingredients are well-combined.
Spoon the entire batter into your greased 9″ cake tin. Spread evenly throughout with the help of a spatula.
Cover the cake tin with cling film and refrigerate for at least 30 minutes.
Pre-heat your oven to 180 degrees Celsius, and bake the Cookie Crust dough for approximately 20 minutes or until it starts to form a light golden brown colour on the sides.
Allow the Cookie Crust dough to cool completely on a wire rack.
Meanwhile chop the fruit you would like to add for the topping.
Method for the topping:
Mix together the thick whipped cream with icing sugar and vanilla essence.
The cream should be enough to cover the top of the cookie crust dough.
Once the cookie crust dough has cooled, then spread the cream topping on top, followed by the fruit of your choice! Cut into wedges and serve!
Congratulations! Your Fruit Pizza is ready to be served! 🙂