In a large bowl, add flour, butter, and sugar. Use a hand mixer or spatula to break up the dough, then knead with your hands until a firm dough ball forms.
Transfer dough to prepared baking dish. Flatten dough into an even layer, leaving a lip of dough about 3/4 inch high around the edges of the dish.
Bake sugar cookie crust for 20 minutes or until edges turn golden.
Transfer dish to a wire cooling rack to cool completely while completing other steps.
For the Cream Cheese Frosting
Using a stand mixer (or hand mixer + bowl), beat the cream cheese, sugar, and vanilla together on high until fully incorporated, about 3 to 5 minutes.
Cover and set frosting aside while crust cools.
For the Fruit Juice Glaze
In a small saucepan over medium heat, add cornstarch, fruit juice, sugar, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to back of a spoon), about 5 to 7 minutes.
Remove saucepan from heat and allow glaze to cool while assembling fruit pizza.
Putting It All Together
Frost the fruit pizza with the cream cheese frosting, being sure to coat to the edges.
Arrange fruit as desired on top of frosting.
Pour fruit juice glaze on top of the fruit pizza, making sure to cover all of the fruit.
Refrigerate glazed fruit pizza for at least 1 hour before serving.
* For the fruit juice, you can use any clear (no pulp) juice. A good example would be apple juice. If you're using canned fruit for decoration, you can even use the syrup from the can.
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