A number of weeks in the past, my niece and I had a blast baking collectively. We had deliberate our baking session, and after our church service, we eagerly headed to the kitchen. With the aroma of freshly brewed espresso filling the air and the oven preheated, we couldn’t wait to begin our baking journey with a batch of traditional sugar cookies. Little did we all know, this present day would result in the creation of our beloved Sourdough Fruit Pizza.
As we blended and rolled out the dough, we chatted about every little thing and nothing, relishing one another’s firm and the straightforward pleasure of being collectively within the kitchen. However as we adorned our cookies with colourful frosting and sprinkles, a thought popped into my head: May we give this beloved dessert a contemporary twist?
It wasn’t till after our baking day that I experimented with the thought of utilizing sourdough for the fruit pizza. It was a spontaneous concept that sparked a wave of pleasure!
And thus, the thought for Sourdough Fruit Pizza was born—a pleasant mix of sweetness and tanginess, simplicity and innovation.
Now, let’s dive into the scrumptious particulars of this recipe…
Components for Sourdough Fruit Pizza:
Sourdough Sugar Cookie Crust:
- 105 grams unsalted browned butter, room temperature
- 180 grams cane sugar
- 55 grams sourdough starter
- 1 egg
- 1 tsp pure vanilla extract
- 205 grams unbleached all-purpose flour or complete wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Sourdough Fruit Pizza Toppings:
- 8 ounces cream cheese
- 3 tbsp butter, room temperature
- 3/4 Cup powdered sugar
- 1 tsp vanilla
- Contemporary Fruit (akin to strawberries, blueberries, raspberries, blackberries, kiwi, bananas, and many others.)
Sourdough Discard Fruit Pizza
Impress your family and friends with this scrumptious and distinctive sourdough fruit pizza recipe. It is easy to make and bursting with taste. Good for any event!
Components
Sourdough Sugar Cookie Crust:
- 105 grams unsalted browned butter, room temperature (1/2 Cup)
- 180 grams cane sugar (3/4 Cup)
- 55 grams sourdough starter (1/4 Cup)
- 1 egg
- 1 tsp Pure Vanilla Extract
- 205 grams unbleached all-purpose flour or complete wheat flour (1 1/2 Cups)
- 1/2 tsp baking powder
- 1/4 salt
Sourdough Fruit Pizza Toppings:
- 8 ounces cream cheese
- 3 tbsp butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp Pure Vanilla Extract
- Contemporary Fruit
Directions
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Combine the room temperature butter and cane sugar in a stand mixer utilizing the paddle attachment till it’s gentle and fluffy, about 5 minutes. Scrape down the perimeters as wanted.
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Add the egg, sourdough starter, and vanilla to the butter/sugar combination and blend on low until mixed.
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Subsequent, add the flour, salt, and baking powder. Combine on low until mixed properly.
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After making ready the dough, switch it to a mixing bowl and canopy it with both plastic wrap or an hermetic container. Let the dough chill within the fridge for at the very least half-hour. This step is essential because it helps the cookie keep its form whereas it bakes within the oven.
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When able to bake, take the dough out of the fridge whereas the oven is preheating to 350℉. Use a rolling pin/your palms to press the cookie dough onto a pizza pan or baking sheet lined with parchment paper. The dough must be about 1/4″ thick and rolled out to 10 1/2″ diameter.
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Bake for 18-20 minutes till the sides are frivolously golden. Let the cookie crust cool fully earlier than including the toppings.
Notes
You’ll be able to add different fruit akin to; grapes, bananas, mandarin oranges, and mangoes.
Instruments it’s possible you’ll want:
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