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fruit pizza with homemade crust

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There are lots of recipes for this that call for commercial cookie dough but I'd like one with a scratch crust. Had one, lost it and I could use your help. I don't want a pizza dough crust, rather a sweet cookie one. Do you have one to share? Thanks!

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  1. My pizza dough is a basic dough. A add 1 tablespoon of sugar, and cook and brown lightly about 1/2 cooking. I add the standard cream cheese etc, but I like to add some apricot and mango jam along with the cream cheese. I also before baking the crust brush with butter and a little extra sugar.

    This is just one a friend gave me and it seemed to work well. I honestly use the cookie dough but this was very good.

    2 Replies
    1. re: kchurchill5

      Thanks, kchurchill. I just edited to clarify that I want a cookie base, not a bread dough. Just not sure if my standard sugar cookie batter will do as it's a crispy one, not soft and chewy which I think is more suitable in this case.

      1. re: tweetie

        agreed. I love the cookie dough, crispy but I did do a crispy pizza dough too. Either or. It is a great desert. I made my sugar cookie dough from scratch once which was great. I even added some extra orange zest which was great with the fruit.

        Have fun and enjoy it. Always a hit at BBQ's around here.

    2. I use a shortbread style crust for fruit tarts: 3/4 cup soft butter, 1/2 cup sugar, 1 1/2 cups flour (or flour/almond meal combo), and whatever zest or extract you want. Just mix until crumbly and pat into the bottom of a 9 inch springform pan. I usually use this with a cheese filling between the crust and fruit, so I bake it all together-- but I imagine you could just blind bake the crust and add fruit (or lemon curd and then fruit?) after it's baked.

      Also, although you point out you're not looking for a bready base, I'll just add that the base for something like German Pflaumenkuchen (which sometimes has yeast, but often not) works really well with a variety of cooked fruits, not just plums!

      1 Reply
      1. re: another_adam

        I like the shortbread style for something different