by MELISSA GORDON
Grilling is to summer what stews are to winter. The charcoal aroma and smoky flavor, the savory juiciness, the sheer act of cooking outdoors — every meal prepared on a grill feels like a triumph, like we really got the most out of this summer day. It’s fitting, then, that we celebrate dads in such robust style. And for a slight twist this year, here’s a festive, delightful, summery dessert. It’s a lovely light balance to your grilled feast, and the best part is that kids of all ages can help make it!
This colorful fruit pizza can be made a day in advance — bonus!
• 2 cups unbleached flour
• 2/3 cup sugar
• 3/4 teaspoon fine salt
• 2 sticks unsalted butter, 1-inch slices
• 2 large egg yolks
• 12 oz. cream cheese, room temperature
• 2 teaspoons vanilla
• 1 cup powdered sugar
• 8 medium strawberries, sliced
• 2 large kiwis, peeled, sliced
• 1/2 cup blueberries
• 1 small mango, peeled, pitted and sliced
1. Preheat oven to 325°F. Line a 12-inch round pizza pan or a sheet pan with parchment.
2. In a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and egg yolks and pulse until a crumbly dough starts to form; don’t overmix. Transfer to a bowl and knead gently into a stiff dough. Form into a disk. Place the disk in the center of the parchment-lined pan.
3. Flatten the dough with your palms to make an 11-inch round. Prick all over with a fork. Bake for 30 minutes, until golden brown around the edges.
4. Cool on a rack.
5. In a food processor, place the cream cheese and process until no lumps remain, scraping down and repeating as needed. Add the vanilla and powdered sugar and process until smooth. Spread over the cooled crust (make sure the crust is completely cooled before adding the topping).
6. Arrange the fruit over the crust. Use a pizza cutter or chef’s knife to cut into wedges. Serve.
7. Keeps, tightly covered, in the refrigerator for a day.