The cream cheese sauce in this recipe is the perfect partner for fresh fruit toppings. Top it with an easy glaze and sprinkle with cinnamon and sugar, and you have a summer crowd-pleaser!
Makes 1 12-inch pizza
2 cups flour
1 envelope quick-rising yeast
1½ teaspoons sugar
¾ teaspoon salt
2/3 cup hot water
3 tablespoons canola oil
8 ounces cream cheese, softened
1/3 cup sugar
2 eggs, whisked
1 cup hulled and sliced strawberries
½ cup blueberries or blackberries
½ cup sliced and quartered kiwi
½ cup grapes
1 tablespoons sugar + ¼ teaspoon cinnamon, combined.
Preheat oven to 425˚F. In a large bowl, combine 1 cup of flour, yeast, sugar, and salt. Add hot water and oil; stir until well-blended. Gradually add remaining flour until the mixture turns into a soft dough that is slightly sticky and forms a ball.
On a floured surface, knead the dough by hand until smooth and elastic (adding additional flour if necessary), about 4 minutes. Let dough rest for 10 minutes.
Roll dough out to 1/8-inch thickness. With a fork, pierce dough all over (about 15 times). Bake in the oven for 5 minutes.
Meanwhile, in a medium bowl, cream together the softened cream cheese, sugar, and eggs. Spread the mixture over the baked crust. Return crust to the oven for another 10 to 15 minutes, or until cheesecake layer is set. Arrange the fruit over the pizza.
Let the pizza cool for 15 minutes before slicing. Drizzle pizza with Vanilla Glaze (recipe follows) and sprinkle with cinnamon-sugar mixture; cut and serve.
Ingredients (for the Vanilla Glaze)
½ cup powdered sugar
1½ tablespoons milk (plus more as needed)
¼ teaspoon vanilla extract
Whisk together the powdered sugar, milk, and vanilla, adding more milk as needed to thin glaze to desired consistency.