Description
A colorful fruit pizza with a sweet sugar cookie crust, creamy cream cheese frosting, and fresh fruit. Perfect for parties!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (optional, for desired consistency)
- 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) Other fruits of your choice: grapes, pineapple, blackberries, etc.
- (Optional) Apricot jam or clear glaze, for brushing on fruit
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a large circle, about 12-14 inches in diameter and 1/4 inch thick.
- Carefully transfer the rolled-out dough to the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove the baking sheet from the oven and let the cookie crust cool completely on the baking sheet before frosting.
- In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined.
- Stir in the vanilla extract.
- If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the top.
- Arrange the sliced strawberries, blueberries, raspberries, kiwi, mango, and mandarin orange segments (and any other fruits you’re using) attractively over the frosting.
- If desired, brush the fruit with apricot jam or a clear glaze to give it a shiny appearance.
- Refrigerate the fruit pizza for at least 30 minutes before serving.
- Slice the fruit pizza into wedges and serve chilled.
Notes
- Make sure your butter and cream cheese are properly softened before starting.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Use fresh, ripe fruit.
- Get creative with the fruit!
- You can bake the cookie crust and make the frosting ahead of time.
- Store leftover fruit pizza in the refrigerator for up to 3 days. The cookie crust may soften over time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes