Description
This colorful Fruit Pizza features a soft sugar cookie crust topped with a thick, tangy cream cheese frosting and a vibrant assortment of fresh fruit. It’s a delightful summertime dessert that’s easy to customize with your favorite fruits, perfect for serving 10-12 people at gatherings or parties.
Ingredients
Scale
For the Sugar Cookie Crust
- 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
For the Cream Cheese Frosting
- 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
For Topping
- 3 cups (about 400g) assorted sliced fresh fruit
Instructions
- Mix Dry Ingredients: Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl until evenly combined.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until creamy and well combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix. Cover the dough tightly and chill in the refrigerator for 20 minutes up to 1 day. If chilled longer than a couple hours, let the dough sit at room temperature for 20-30 minutes to soften for easier pressing.
- Prepare the Crust: Preheat the oven to 350°F (177°C). Grease a 12-inch pizza pan with nonstick spray. Remove the chilled dough and press it evenly onto the pan in a 9-10 inch circle, about 1/3 inch thick.
- Bake the Crust: Bake the dough in the preheated oven for 17-19 minutes or until the edges are lightly browned. Avoid overbaking to keep the crust soft. Remove from oven and allow to cool completely on a wire rack before decorating.
- Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla extract and continue beating for 1 minute until fully creamy and combined. This yields about 1 and 1/2 cups (390g) of frosting.
- Assemble the Fruit Pizza: Spread a thick, even layer of the cream cheese frosting over the cooled sugar cookie crust. Arrange the assorted sliced fresh fruit on top decoratively to your preference.
- Serve and Store: Cut the fruit pizza into slices and serve immediately. Store any leftovers in the refrigerator for up to 3 days.
Notes
- This fruit pizza is highly customizable — choose your favorite fresh fruits such as strawberries, blueberries, kiwi, mango, or grapes for a colorful presentation.
- The cookie crust remains soft and tender when baked just until the edges are lightly browned; avoid overbaking.
- Allow the dough to soften slightly if chilled longer than a couple of hours to ensure easy pressing onto the pan.
- Leftover fruit pizza keeps well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
- Using full-fat cream cheese and unsalted butter provides the best texture and flavor balance for the frosting.
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
