Description
This vibrant and delicious Fruit Pizza is a perfect summer treat featuring a soft, sweet sugar cookie crust topped with creamy vanilla cream cheese frosting and an array of fresh, colorful fruits. It’s easy to make, visually stunning, and ideal for parties, potlucks, or a refreshing dessert on a warm day.
Ingredients
Scale
Cookie Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
Fruit Toppings
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 1 pint raspberries
- 2 kiwis, peeled and sliced
- 1 mango, peeled and diced
- 1/2 cup mandarin orange segments, drained
Optional Glaze
- 1/4 cup apricot jam or apple jelly
Instructions
- Cream Butter and Sugar: Cream together softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes using a mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to form a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
- Chill Dough: Knead the dough into a smooth disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough out into a 12-14 inch circle about 1/4 inch thick to form the base of the pizza.
- Transfer to Baking Sheet: Carefully transfer the rolled dough onto the prepared baking sheet.
- Bake: Bake the crust for 12-15 minutes or until the edges are lightly golden brown, indicating it’s fully cooked.
- Cool Crust: Remove from the oven and allow the cookie crust to cool completely on the baking sheet before frosting.
- Make Cream Cheese Frosting: In a bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing on low speed until fully incorporated.
- Flavor and Adjust Consistency: Beat in vanilla extract and 2-3 tablespoons of milk or heavy cream until smooth and spreadable. Add more milk if necessary to reach the desired consistency.
- Spread Frosting: Evenly spread the cream cheese frosting over the cooled sugar cookie crust.
- Arrange Fruit Toppings: Artistically arrange sliced strawberries, blueberries, raspberries, kiwi slices, mango pieces, and mandarin orange segments over the frosting for a colorful presentation.
- Optional Glaze: If desired, melt apricot jam or apple jelly in a small saucepan over low heat and brush it over the fruit to add shine and extra sweetness.
- Chill: Refrigerate the assembled fruit pizza for at least 30 minutes to set the frosting and glaze before serving.
- Serve: Slice into wedges and serve chilled for a refreshing and delightful dessert.
Notes
- Make sure to fully chill the dough before baking to prevent shrinking.
- Use fresh, ripe fruit for the best flavor and visual appeal.
- If you prefer a sweeter crust, you can add a little more sugar to the dough.
- For a gluten-free version, substitute flour with a gluten-free baking mix.
- The optional glaze helps keep the fruit fresh and adds a glossy finish.
- Store leftovers covered in the refrigerator and consume within 2 days for optimum freshness.
