Sunshine Fruit Dessert Pizza Recipe
Time: 37 min
Serves: 16
This colorful and delicious fruit dessert pizza is delightful as a snack or as a fun and healthy after-dinner treat! With deliciously fresh fruit and Driscoll's berries, this fruit dessert pizza with lemon curd is easy to make and sure to please guests of all ages.
Prep Time:
15 minutes, plus time for chilling
Cook Time:
22 minutes
Serves:
16
Perfect for:
BBQ and Tailgates
Playful Plates
Mothers Day
Ingredients
- 2 1/2 Cups all-purpose flour
- 1/2 Cup sugar
- 1/4 Tsp. salt
- Zest of 2 lemons
- 1 Cup (2 sticks) unsalted butter, frozen and cut into small cubes
- 2 large egg yolks, whisked
- 1 jar (about 10 ounces) purchased lemon curd
- Package (16 ounces) Driscoll's Strawberries
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 Package (6 ounces) Driscoll's Blueberries
Directions
- LINE a cookie sheet with parchment paper.
- PLACE a 10-inch perforated bottomless tart ring (or a 10-inch spring-form pan without the bottom) onto cookie sheet.
- COAT inside of tart ring with cooking spray.
- PLACE 2 ½ cups all-purpose flour into the bowl of a food processor.
- ADD 1/2 cup sugar.
- ADD 1/4 teaspoon salt.
- ADD zest of 2 lemons.
- PULSE several times to blend mixture.
- SCATTER 1 cup frozen butter cubes over flour mixture and TOSS to COAT.
- PULSE several times until butter pieces are pea-sized and smaller.
- POUR IN 2 whisked egg yolks in small additions and PULSE briefly after each addition.
- PULSE just until dough begins to form into clumps and sticks together when PINCHED. Do not over mix.
- DUMP dough into tart ring.
- PRESS DOWN dough clumps to MEND into a single smooth pizza crust about 1/2 inch thick. (Reserve any remaining dough for other desserts such as sugar cookies.)
- CHILL crust in refrigerator 2 hours or overnight.
- PREHEAT oven 400°F.
- PRICK crust all over with a fork.
- CUT a piece of aluminum foil to fit over crust.
- SPREAD a thin layer of butter over one side of foil.
- PRESS foil, butter side down, gently onto crust.
- COVER with pie weights (or dry rice or dry beans).
- BAKE 15 minutes.
- REMOVE weights and foil carefully.
- PRESS DOWN any puffed areas with the back of a spoon.
- BAKE 5 – 7 minutes longer until crust is golden brown.
- ALLOW crust to cool to room temperature inside of pan.
- HULL 7 strawberries and TRIM OFF small pieces from two opposite sides and DISCARD trimmings.
- SLICE each trimmed strawberry into 3 pieces about 1/4 inch thick.
- SET ASIDE strawberry slices.
- REMOVE crust from pan and TRANSFER to a serving platter.
- SPREAD lemon curd evenly over surface of crust.
- ARRANGE strawberry slices, blackberries, raspberries, and blueberries over crust to create a sunburst design or FOLLOW image above.
- USE a small serrated knife to CUT into wedges and SERVE immediately or REFRIGERATE until ready to use.
