To make cream cheese filling: Heat heavy cream in the microwave for 30 seconds.
Add white chocolate and stir it until chocolate is complete melted. If the chocolate didn't melt, microwave the mixture for 15 seconds.
In a mixing bowl with whisk attachment, beat cream cheese until fluffy.
Stir in powdered sugar and whip until smooth.
Add white chocolate mixture, vanilla extract and salt. Beat for 3-5 minutes, or until the filling is thickened and smooth. Transfer into an airtight container and refrigerate for at least 1 hour, or overnight.
To make the sugar cookies: in a small bowl whisk together flour, cornstarch, baking powder and salt.
In a mixing bowl with a paddle attachment, beat butter and sugar until fluffy, about 1 minute on medium high speed.
Add egg and vanilla extract and continue to beat for another minute or two until well combined.
Add half of dry ingredients, then stir in milk, and then remaining half of the dry ingredients. Mix until just combined, scraping the sides.The dough will be soft and slightly sticky.
Form the dough into a flat disk and wrap it in a plastic wrap and refrigerate for at least an hour, or up to 2 days.
To shape and bake the cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, or silicone mat.
Generously flour the working surface, roll the chilled dough into ¼-inch thick circle.
Cut out 2.5-inch circles, using a round cookie cutter. Continue to roll the leftover scrapes and cut out the small circles until you run out of the dough. (TIP: If the scrapes get to sticky, chill it in the fridge for 10-15 minutes.)
Place the cookies on the prepared cookie sheets and bake the cookies for 13-15 minutes, or until lightly golden, one baking sheet at a time. (Slightly undercook them to get nice and soft “pizza crust”.)
Cool the cookies on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely.
To prepare fruit topping: wash, dry and cut fruits into small pieces, if needed.
To assemble: arrange the sugar cookies in one layer. Place 1 tablespoon of frosting on each cookie. (TIP: This small cookie scoop makes this process super efficient!).
Spread frosting with a small offset spatula, or back of a spoon. Arrange chopped fruits on top. And serve!
Note 1: It's best to make the frosting first, as it needs to be chilled to get the spreadable consistency.Note 2: You can definitely use a store-bought sugar cookie dough. Follow the package directions.Note 3: You can choose any fruits you have on hand, or you like. For beautiful presentation, choose different colored fruits, such as strawberries, blueberries, kiwis, mango, and more.MAKE-AHEAD OPTIONS:So here're a few ways make these fruit pizza in advance:Sugar cookies:
Make the sugar cookie dough in advance. Freeze it and them shape and bake the night before serving.
Baked sugar cookies also freeze well. So, you can also bake the cookies up to a month in advance, and freeze them in an airtight container. Just bring them out couple of hours before serving.
Cream cheese frosting:
Make the frosting 1-2 days in advace and refrigerate in an airtight container.
This frosting also freezes well. Freeze it in an airtight container for up to 1 month. To thaw, transfer it to the fridge overnight.
It's best to cut up the fruits the day of serving.
Top the sugar cookies with fruits no more than couple of hours in advance.
BONUS: Another way to serve these mini fruit pizzas for a party is to make a FRUIT PIZZA BAR!!