The CHIEF May 2026

BY MADY HERKE RECIPE

SUMMER IS A TIME OF HOT WEATHER AND VITAMIN D. THE LAST RECIPE ARTICLE IN THE CHIEF FOR THE 2025-2026 SCHOOL YEAR IS SOMETHING ANYONE CAN ENJOY. IF YOU NEED AN EASY, PRETTY DESSERT FOR ANY AND ALL WARM-WEATHER CELEBRATIONS, LOOK NO FURTHER THAN THIS FRUIT PIZZA. THE PREMISE IS SIMPLE: BAKE A GIANT SUGAR COOKIE, SLATHER WITH CREAM CHEESE FROSTING, AND PILE SLICED FRUIT ON TOP. IT'S PERFECT FOR SUMMER CELEBRATIONS.

MINI FRUIT PIZZAS

INGREDIENTS FOR THE CREAM CHEESE FROSTING: 6 OUNCES CREAM CHEESE, AT ROOM TEMPERATURE 4 TABLESPOONS UNSALTED BUTTER, AT ROOM TEMPERATURE 1 1/2 CUPS POWDERED SUGAR FOR THE COOKIE CRUST: 2 STICKS (8 OUNCES) COLD UNSALTED BUTTER

2 OUNCES COLD CREAM CHEESE 11/2 CUPS GRANULATED SUGAR 1 LARGE EGG 2 TEASPOONS VANILLA EXTRACT

3 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 3/4 TEASPOON FINE SALT FOR THE TOPPING: 4 CUPS FRESH FRUIT, SUCH AS KIWI, STRAWBERRY, AND MANGO SLICES, RASPBERRIES, BLUEBERRIES, DICED PINEAPPLE, OR CANNED MANDARIN ORANGES 1/4 CUP PEACH OR APRICOT PRESERVES 1 TABLESPOON WARM WATER INSTRUCTIONS: HEAT THE OVEN TO 350ºF AND PREPARE THE PIZZA PAN. ARRANGE A RACK IN THE MIDDLE OF THE OVEN AND HEAT TO 350ºF. LINE A 12-INCH ROUND PIZZA PAN WITH A SQUARE OF PARCHMENT PAPER, MAKING SURE IT COVERS THE WHOLE PAN. YOU CAN ALSO BAKE THIS ON A PARCHMENT PAPER-LINED BAKING SHEET. MAKE THE FROSTING. PLACE THE CREAM CHEESE, BUTTER, AND POWDERED SUGAR IN THE BOWL OF A FOOD PROCESSOR FITTED WITH THE BLADE ATTACHMENT AND PULSE UNTIL SMOOTH. TRANSFER THE FROSTING TO A MEDIUM BOWL, SCRAPING IT AS CLEAN AS POSSIBLE. REFRIGERATE THE FROSTING WHILE THE CRUST BAKES. MAKE THE COOKIE DOUGH. PLACE THE BUTTER, CREAM CHEESE, SUGAR, EGG, AND VANILLA IN THE FOOD PROCESSOR FITTED AND PULSE 10 TO 12 TIMES TO COMBINE. ADD THE FLOUR, BAKING POWDER, AND SALT, AND PULSE 3 TO 4 TIMES TO COMBINE. FORM THE CRUST. TRANSFER THE DOUGH TO THE PIZZA PAN AND USE YOUR FINGERS TO PRESS THE DOUGH INTO AN EVEN LAYER. IF USING THE RIMMED BAKING SHEET, PRESS THE DOUGH OUT INTO A 12-INCH ROUND. BAKE THE COOKIE CRUST FOR 15 TO 18 MINUTES. BAKE UNTIL THE EDGES ARE BROWN AND THE CENTER IS SLIGHTLY SOFT BUT SET, 15 TO 18 MINUTES. WE WANT A COOKIE CRUST THAT IS STILL SOFT. COOL THE CRUST AND PREPARE THE FRUIT AND GLAZE. SET THE CRUST ASIDE UNTIL COOLED TO ROOM TEMPERATURE, 30 TO 40 MINUTES. MEANWHILE, SLICE AND RINSE FRUIT. PLACE THE PRESERVES AND WATER IN A SMALL BOWL AND WHISK WITH A FORK TO COMBINE. TOP THE COOKIE CRUST AND SERVE. SPREAD THE FROSTING EVENLY ONTO THE COOLED CRUST, LEAVING A 1/2-INCH BORDER. TOP WITH THE FRUIT AND BRUSH THE FRUIT WITH THE GLAZE.

SOURCE: HTTPS://WWW.THEKITCHN.COM/FRUIT-PIZZA-268341