Description
This delightful Fruit Pizza features a soft, buttery sugar cookie crust topped with a creamy cream cheese frosting and a colorful array of fresh assorted fruits. Perfect as a refreshing dessert or a sweet snack, the combination of crisp cookie base, smooth frosting, and juicy fruit makes for a crowd-pleasing treat that’s both visually stunning and delicious.
Ingredients
Crust Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (150g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Topping
- 3 cups (about 400g) assorted sliced fresh fruit
Instructions
- Make the crust: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until creamy and combined, about 3 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract; scrape down the bowl as needed to ensure even mixing.
- Combine dry and wet ingredients: On low speed, add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing.
- Chill the dough: Cover the dough tightly and refrigerate for at least 20 minutes and up to 1 day. If chilling longer than a couple of hours, let it rest at room temperature for 20-30 minutes before shaping.
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray, even if the pan is nonstick.
- Shape and bake crust: Press the chilled dough onto the prepared pizza pan forming a 9-10 inch circle about 1/3-inch thick. Bake in the oven for 17-19 minutes or until edges are lightly browned. Remove from oven and cool completely before decorating.
- Make the frosting: In a medium bowl, beat together the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Add confectioners’ sugar and vanilla extract, then beat for another minute until creamy and combined.
- Assemble the fruit pizza: Spread a thick layer of cream cheese frosting evenly over the cooled cookie crust. Arrange the assorted sliced fresh fruit on top in a decorative pattern.
- Serve and store: Cut the fruit pizza into slices and serve. Store leftovers in the refrigerator for up to 3 days.
Notes
- Allow dough to sit at room temperature if chilled too long so it’s easier to press onto the pan.
- Avoid overbaking the crust to keep it soft and tender.
- Use a variety of fresh fruits like berries, kiwi, mango, or grapes for colorful presentation and flavor.
- Leftover fruit pizza is best enjoyed within 3 days when refrigerated.
- Prep Time: 30 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
