Fruit Pizza
This fruit pizza recipe is simple, refreshing and super yummy! It has become something my kids request on the morning of their birthdays. Each child picks different fruit for the top, but it’s always delicious!
What my kids don’t think I realize is they think they are sneaking a cookie for breakfast with the delicious sugar cookie crust. Which, they are, but their birthdays only come once per year, and its topped with fruit, so, why not?!
Although we have birthdays spread throughout the year, its the perfect way to bring summer all year round! I do enjoy the summer months when the fruit tastes that much better, but a winter fruit pizza is still delightful.
We also love to make fruit pizza for the 4th of July and really make the red, white and blue POP! What is not to love about a sugar cookie crust, cream cheese frosting and yummy fruit?!
Ingredients for Sugar Cookie Crust
- All purpose flour
- Cornstarch
- Baking powder
- Sea salt
- Butter
- Sugar
- Egg
- Vanilla Extract – we like to use our own homemade vanilla extract
Topping Ingredients
- Cream cheese – I don’t like the reduced fat kinds, go full fat!
- Butter
- Powdered sugar
- Vanilla Extract
- Fresh fruit
Fruit Choices for Fruit Pizza
We tend to choose berries, kiwi and grapes, but you could also use apples, orange slices, pineapple and even mango! It really comes down to your preference here. You can’t really go wrong if you love the fruit! However, bananas may brown quickly, but if you don’t mind that, you should be fine. Watermelon may also not be the best choice as it can water down the crust and make it quite messy. But I bet it would taste good!
How to Make Fruit Pizza
First, you will make the crust. Begin by adding flour, cornstarch, baking powder and sea salt to a medium sized bowl. Mix well. Set aside.
In a separate bowl (I like using my KitchenAid Mixer here with the paddle attachment) add room temperature butter and sugar and beat on medium to medium high speed until smooth and creamy. Add in egg and vanilla and continue to mix while scraping down the sides. Dump in the dry ingredients that were set aside and mix on low until combined.
Cover and place in refrigerator for at least 20 minutes. Once you remove it from the refrigerator, you may need to let it warm up slightly so it is a little easier to work with. This is especially true if you kept it in the refrigerator for more than a couple of hours.
Preheat the oven to 350 degrees. Place down parchment paper on the pan you will use. I will sometimes use a round pizza pan and sometimes use a baking sheet.
Press the dough onto the pan leaving it about 1/3″ thick. If you get it any thinner than that, the crust will be crunchy. We like it chewier. Bake 16-17 minutes or until the edges start to brown, being careful not to overcook. Let cool completely before decorating.
Make the Frosting
In a medium bowl, beat the cream cheese and room temperature butter together until smooth. This usually takes me a couple of minutes. Next, add in powdered sugar and vanilla. Again, beat until smooth and creamy. Spread over the cooled cookie dough crust. I like to leave it plenty thick so the fruit can be pressed into it.
Decorate with the fruit of your choice. This can be served immediately or place in the refrigerator for a few days.
To cut, we find it easiest to use a pizza cutter.
Fruit Pizza
Ingredients
Sugar Cookie Crust
- 1 1/2 cups All purpose flour
- 1 1/2 tsp Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Sea salt
- 1/2 cup Butter softened to room temperature
- 3/4 cup Sugar
- 1 Egg
- 1 tsp Vanilla Extract
Topping Ingredients
- 8 oz Cream cheese Avoid fat free…go full fat!
- 3 Tbsp Butter room temperature
- 1 1/4 cups Powdered sugar
- 1 tsp Vanilla Extract
- 2-3 cups Fresh fruit sliced
Instructions
- First, you will make the crust. Begin by adding flour, cornstarch, baking powder and sea salt to a medium sized bowl. Mix well. Set aside.
- In a separate bowl (I like using my KitchenAid Mixer here with the paddle attachment) add room temperature butter and sugar and beat on medium to medium high speed until smooth and creamy. Add in egg and vanilla and continue to mix while scraping down the sides. Dump in the dry ingredients that were set aside and mix on low until combined.
- Cover and place in refrigerator for at least 20 minutes. Once you remove it from the refrigerator, you may need to let it warm up slightly so it is a little easier to work with. This is especially true if you kept it in the refrigerator for more than a couple of hours.
- Preheat the oven to 350 degrees. Place down parchment paper on the pan you will use. I will sometimes use a round pizza pan and sometimes use a baking sheet.
- Press the dough onto the pan leaving it about 1/3″ thick. If you get it any thinner than that, the crust will be crunchy. We like it chewier. Bake 16-17 minutes or until the edges start to brown, being careful not to overcook. Let cool completely before decorating.
Make the Frosting
- In a medium bowl, beat the cream cheese and room temperature butter together until smooth. This usually takes me a couple of minutes. Next, add in powdered sugar and vanilla. Again, beat until smooth and creamy. Spread over the cooled cookie dough crust. I like to leave it plenty thick so the fruit can be pressed into it.
- Decorate with the fruit of your choice. This can be served immediately or place in the refrigerator for a few days.
