Ingredients:

  • All-purpose flour — 1 3/4 cups (220 g)
  • Baking powder — 1/2 teaspoon (2 g)
  • Salt — 1/4 teaspoon (1.5 g)
  • Unsalted butter, room temperature — 1/2 cup (113 g / 4 oz)
  • Granulated sugar — 2/3 cup (135 g)
  • Large egg — 1 (about 50 g)
  • Vanilla extract — 1 teaspoon (5 ml)
  • Milk (optional, only if dough seems dry) — up to 2 tablespoons (30 ml)
  • Cream cheese, full-fat, softened — 8 oz (225 g)
  • Mascarpone (or full-fat Greek yogurt) — 1/2 cup (120 g)
  • Powdered (confectioners’) sugar — 1/3 cup (40 g), sifted
  • Vanilla extract — 1 teaspoon (5 ml)
  • Lemon juice — 1 teaspoon (5 ml)
  • Heavy cream, lightly whipped — 2–3 tablespoons (30–45 ml) (optional)
  • Strawberries, hulled and sliced — 1 cup (150 g)
  • Blueberries — 1 cup (150 g)
  • Kiwi, peeled and sliced — 1 medium (75 g)
  • Mango or peach, thinly sliced — 1 small (150 g)
  • Raspberries or blackberries — 1/2 cup (75 g)
  • Apricot preserves (or peach preserves) — 1/2 cup (160 g)
  • Water — 1 tablespoon (15 ml)
  • Optional garnish: Fresh mint leaves, finely grated citrus zest (lemon or orange), flaked toasted coconut or chopped pistachios

Instructions:

  1. Prepare and bake crust: Preheat oven to 350°F (175°C) and line a 12-inch pan with parchment.
  2. Whisk flour, baking powder, and salt in a bowl until combined.
  3. Cream butter and granulated sugar until pale and fluffy, then beat in the egg and vanilla until combined.
  4. Gradually add the dry ingredients to the butter mixture; if dough is crumbly, add up to 1–2 tablespoons milk to bring together.
  5. Press dough evenly into the prepared pan, leaving a slight edge if desired, aiming for 1/4–1/3 inch (6–8 mm) thickness.
  6. Bake the crust 12–16 minutes until edges are lightly golden and center is set; cool completely on a rack (important to prevent sogginess).
  7. Make the cream-cheese mascarpone spread: Beat softened cream cheese and mascarpone until smooth, add powdered sugar, vanilla and lemon juice and beat to combine.
  8. Fold in lightly whipped cream if using to lighten texture; chill briefly 10–15 minutes if mixture is too soft to spread.
  9. Prepare fruit and glaze: Wash and dry fruit, slice uniformly. In a small saucepan warm apricot preserves with 1 tablespoon water until runny; strain if a clear glaze is desired.
  10. Assemble the pizza: Spread an even layer (about 3/4–1 cup) of the cream-cheese mixture over the cooled crust using an offset spatula or piping bag, leaving a small border if desired.
  11. Arrange fruit in decorative patterns (spirals, concentric rings, mosaic), starting with larger slices and filling gaps with berries.
  12. Brush the arranged fruit lightly with the warm glaze to add shine and seal the fruit; fruit should look glossy, not soggy.
  13. Chill the assembled pizza 15–30 minutes to set the glaze and firm the spread; optionally garnish with mint or citrus zest.
  14. Slice like a pizza or cut into wedges and serve within 24 hours, keeping refrigerated for best texture.