Ingredients:

  • 2 ¼ cups All-purpose flour, plus extra for dusting
  • 1 teaspoon Baking powder
  • ½ teaspoon Fine sea salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract (for crust)
  • 8 ounces Full-fat cream cheese, softened
  • ½ cup (1 stick) Unsalted butter, softened (for frosting)
  • 3 cups Sifted confectioners' sugar
  • 2 tablespoons Freeze-dried strawberry powder
  • ½ teaspoon Vanilla extract (for frosting)
  • 1 cup Fresh strawberries, sliced
  • ¾ cup Fresh blueberries, whole
  • 2 medium Kiwi fruit, peeled and sliced
  • ½ cup Mandarin orange segments
  • ¼ cup Apricot jam or apple jelly (for the glaze)
  • 1 tablespoon Water or lemon juice (to thin the glaze)

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Form the dough into a flat disk, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes.
  5. Preheat the oven to 350°F (175°C). Roll the chilled dough directly onto a large sheet of parchment paper to about ¼-inch thickness. Use your egg template to carefully cut around the template with a sharp knife, removing excess dough.
  6. Slide the parchment paper with the shaped dough onto the baking sheet. Bake for 15–18 minutes, or until the edges are light golden brown. Transfer the parchment and cookie to a wire rack and let the cookie cool completely before frosting.
  7. In the mixer bowl, beat the softened cream cheese and butter together until smooth and no lumps remain (about 2 minutes).
  8. Gradually add the sifted confectioners' sugar, freeze-dried strawberry powder, and vanilla extract. Start on low speed, then increase to medium-high. Beat the frosting until it is light, fluffy, and smooth (3-4 minutes).
  9. Once the cookie is entirely cool, gently spread the cream cheese frosting evenly over the surface, leaving about a ½-inch border around the edge of the 'egg.'
  10. Arrange the sliced fruit in decorative patterns resembling Easter egg designs (stripes, spirals, or geometric blocks). Use contrasting colors for maximum visual impact.
  11. Gently warm the apricot jam or apple jelly with 1 tablespoon of water or lemon juice in a small saucepan or microwave until melted and runny. Strain if necessary.
  12. Using a pastry brush, lightly brush the warm glaze over the fruit topping for shine. Chill the finished pizza for at least 30 minutes to set the frosting before slicing and serving.