Fruit Pizzas are really a personal thing when it comes down to it since there are so many different ways to make one. Some people like to use actual pizza dough, others will use a sugar cookie base. I enjoy using a puff pastry base and a fruit curd as the sauce. This isn’t so much a recipe as it is sharing my personal technique for fruit pizza.
- Thawed Puff Pastry
- Lemon or Mango Curd
- Strawberries, Blueberries, Mango… any fruits of your choice, anything you have on hand.
First, you will want to thaw your pastry in the refrigerator or on the counter, following the instructions on the box. Also, preheat your oven to 400F, or recommended temperature listed in the instructions for your puff pastry.
I personally enjoy my fruit pizza the size of one unrolled sheet of pastry dough. I don’t roll mine out, however, you may want to. If that is the case, you will want to lightly flour your work surface and rolling pin. Otherwise, continue onward.
Using a sharp knife, cut a border, about an inch, around the edge of your dough. Make sure not to cut all the way through! Aim for 2/3 of the way through the dough. This will create a barrier for your toppings later on.
Transfer your dough to a parchment lined baking sheet and bake for about 15-20 minutes, or until lightly golden brown.
Let the pastry cool for about 10 minutes. You will then want to lightly depress the center of the “pizza” base, inside the borders. Using the back of a spoon, or your hands, lightly press down; being careful not to press too hard.
Once your pastry is cool, start adding anything your heart desires! I used about 1/2 cup of mango curd and topped it decoratively with sliced strawberries, mangoes, and some blueberries. I then dusted with powdered sugar and dug in!