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Fruit Pizza Even Better

"Almond extract makes all the difference in this updated version of the traditional fruit pizza. Kiwi makes the topping completely fresh and adds beautiful color. Use low-fat cream cheese for a slightly lighter version. Any clear juice (apple, pear, peach, etc.) may be substituted for the pineapple."

By allrecipes · From Open Recipes · 14 ingredients
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Why it works: Butter and cream cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,746 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

The recipe

16 servings
Prep30 min
Cook15 min

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 350°F (175°C). Lightly coat a 12-inch pizza pan with butter-flavored cooking spray.

  2. In a large bowl, stir together the flour and confectioners' sugar. Cut in the cold butter with a pastry blender or fingertips until the mixture looks like coarse crumbs.

  3. Press the dough evenly into the sprayed pan, pricking it lightly with a fork. Bake for 12 to 15 minutes, until the edges are golden. Cool completely.

  4. Beat the softened cream cheese, 1/3 cup white sugar and almond extract until smooth and fluffy. Spread evenly over the cooled crust.

  5. In a small saucepan, whisk the pineapple juice, 1/2 cup white sugar and cornstarch. Cook over medium heat, stirring, until thick and clear, about 3 to 5 minutes.

  6. Remove the glaze from the heat and stir in the lemon juice. Let it cool for about 10 minutes.

  7. Arrange the sliced strawberries, blueberries and kiwi over the cream cheese layer in a decorative pattern.

  8. Spoon or brush the cooled glaze over the fruit, covering it evenly.

  9. Refrigerate the pizza for at least 1 hour before slicing into 16 pieces and serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + cream cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Flour + almondtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream cheese + pineappletop 4% of all pairs
    Aroma overlapstrong
    Mentioned together250 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (butter, flour, sugar, cream cheese, almond, pineapple):

  1. Vanillabetter flavor fit
  2. Strawberrybetter flavor fit
  3. Coconutbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against butter, flour, sugar, cream cheese, almond, pineapple. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).