This classic fruit pizza dessert is a showstopper, perfect for summer potlucks, family gatherings, or just a sweet treat. Imagine a soft, chewy sugar cookie crust, topped with a tangy, sweet cream cheese frosting, and adorned with a rainbow of fresh, vibrant fruit. It’s an easy-to-make, customizable recipe that will become your new favorite dessert.
Why You’ll Love This Fruit Pizza
- This recipe is easy to make from scratch, ideal for beginners.
- Enjoy the irresistible combination of a soft cookie, creamy frosting, and juicy fruit.
- It’s a fun project for kids to help decorate with their favorite fruits.
- You can customize your fruit pizza dessert with any fresh, seasonal fruits you prefer.
- The colorful fruit topping makes this a visually stunning dessert for any occasion.
- The balanced flavors blend sweet, tangy, and fruity notes beautifully.
Ingredients
Gather these simple ingredients to create your own delicious fruit pizza dessert. Using fresh, high-quality components ensures the best flavor and texture for this crowd-pleasing treat.
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 the Assorted Fresh Fruit Topping:
- 3 cups (about 400g) assorted sliced fresh fruit (berries, kiwi, peaches, grapes, mandarin oranges, etc.)
Notes & Substitutions
Ensure you spoon and level your all-purpose flour; scooping directly can add too much. Discover how a simple ingredient like cornstarch can transform the texture of your baked goods, as cornstarch improves cookie tenderness and contributes to a wonderfully soft and tender cookie base. Always use full-fat brick cream cheese for a stable, creamy frosting, avoiding tubs or low-fat versions which can be too watery. Soften butter for both the crust and frosting to achieve a smooth, lump-free consistency. You can substitute almond extract or lemon zest for some of the vanilla in the frosting for a different flavor profile.
Equipment
You won’t need many specialized tools for this recipe.
- Standard mixing bowls (medium and large)
- Electric mixer (handheld or stand mixer with paddle/whisk attachment)
- 12-inch pizza pan (a nonstick one works best)
- Icing spatula or offset spatula for spreading frosting
Instructions
Making a homemade fruit pizza is straightforward with these step-by-step directions. This simple cookie pizza recipe is perfect for beginners, yielding a fantastic result every time.
For the Sugar Cookie Crust
Begin by whisking the flour, cornstarch, baking powder, and salt together in a medium bowl. Set this aside for now. In a large bowl, use your electric mixer to beat the softened butter and granulated sugar together on medium-high speed. Continue until the mixture is light, fluffy, and creamy, which takes about 3 minutes.
Next, beat in the egg and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything mixes evenly. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix the dough.
Once the dough forms, cover it tightly and chill in the refrigerator for at least 20 minutes, or up to 1 day. If chilling for more than a few hours, let the dough sit at room temperature for 20-30 minutes to soften slightly, making it easier to press. Preheat your oven to 350°F (177°C) and grease a 12-inch pizza pan with nonstick spray, even if it’s already nonstick. Press the chilled cookie dough evenly onto the pan, forming a 9–10-inch circle about 1/3-inch thick. Bake for 17–19 minutes, or until the edges are very lightly golden. Avoid over-baking the cookie crust to keep it soft. Allow the crust to cool completely on the pan before proceeding.
For the Cream Cheese Frosting
While the crust cools, prepare the cream cheese frosting. In a medium bowl, use your electric mixer to beat the softened full-fat cream cheese and softened butter together on medium speed for about 2 minutes, until smooth and well combined. Add the confectioners’ sugar and vanilla extract to the mixture. Beat for another minute, until the frosting is light, creamy, and thoroughly combined. This process yields approximately 1 and 1/2 cups of luscious frosting.
Spread a generous, thick layer of this creamy frosting evenly over the completely cooled sugar cookie crust. Take your time to get an even coating across the entire surface. Finally, arrange your chosen fresh fruit decoratively on top of the frosting. Get creative with patterns or a simple scattering! Once decorated, cut the fruit pizza dessert into slices and serve immediately for the best enjoyment.
Pro Tips & Troubleshooting
Chilling the cookie dough is crucial; it prevents the crust from spreading too much and helps maintain its shape. Avoid over-baking the crust, as this leads to a hard, dry cookie instead of a soft, chewy base. Always choose fresh, seasonal fruits for the best flavor and vibrant appearance. Understanding the science behind fruit oxidation can help you keep your fruit looking fresh; the science behind fruit oxidation explains how to prevent cut fruits like apples or bananas from browning, toss them lightly in a small amount of lemon juice. Ensure all fruit pieces are thin and bite-sized for easy eating.
Common Mistakes
- Using low-fat or tub cream cheese: These varieties are often too watery and can result in a runny frosting that doesn’t hold its shape. Stick to full-fat brick cream cheese for a sturdy frosting.
- Over-baking the crust: A crust that bakes too long will be tough and dry. Remove it from the oven when the edges are just barely golden.
- Using watery fruits: Avoid fruits like watermelon, as their high water content can make the crust soggy. Opt for berries, kiwi, and grapes instead.
- Not cooling the crust completely: Applying frosting to a warm crust will cause it to melt and become messy. Ensure your cookie crust is fully cooled to room temperature before frosting.
Serving, Storage, & Variations
Serve your fruit pizza chilled for the best taste and texture; the cool frosting and fruit are incredibly refreshing. If you have leftovers, store them covered tightly in the refrigerator. This delicious dessert will keep well for up to 3 days maximum.
Variations
- Different Cookie Crusts: Experiment with a chocolate chip cookie crust for a different base, or even a peanut butter cookie crust for a richer flavor.
- Alternative Frostings: Consider a lemon cream cheese frosting by adding lemon zest and juice, or a strawberry buttercream for a fruity twist.
- Themed Fruit Arrangements: Create a rainbow pattern with different colored fruits, or a patriotic theme using strawberries, blueberries, and whipped cream for holidays.
- Cutting Fruit Shapes: Use small cookie cutters to create fun shapes from larger fruits like melon or kiwi, adding an extra decorative touch.
Nutrition
The nutritional information provided here is an estimate. Actual values can vary significantly based on specific brands, ingredient quantities, and any substitutions made. For precise nutrition facts for your fruit pizza dessert, please calculate them based on the exact ingredients you use.
| Nutrient | Per Serving (Est.) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 55mg |
| Sodium | 100mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 30g |
| Protein | 4g |
FAQ
Can I make this fruit pizza ahead of time?
You can bake the crust and prepare the frosting a day in advance. Store them separately, then assemble and add fruit just before serving for the freshest taste.
What if I don’t have a pizza pan?
A large baking sheet lined with parchment paper works well. Simply shape the cookie dough into a large circle on the parchment.
Can I use frozen fruit?
Frozen fruit typically releases too much water when thawed, making the crust soggy. Always use fresh fruit for the best fruit pizza dessert experience.
How do I prevent the crust from getting soggy?
Ensure the crust is completely cool before adding frosting, and wait until just before serving to add the fresh fruit.
Can this recipe be doubled?
Yes, you can easily double the recipe to make two fruit pizzas or one extra-large one. Adjust baking time if using a different sized pan.
Are there egg-free options for the crust?
You can substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 mins) or a commercial egg replacer.
Can I use a chocolate cookie crust?
Absolutely! A chocolate cookie crust offers a rich alternative that pairs wonderfully with cream cheese frosting and berries.
Any tips for high-altitude baking?
For high altitudes, you might need to slightly increase the flour, decrease the leavening agent (baking powder), and potentially add a little more liquid.
Conclusion
This fruit pizza dessert is a truly fantastic and versatile treat that brings joy to any occasion. Its simple steps and vibrant appearance make it a favorite for both new and experienced bakers. Don’t hesitate to customize it with your preferred fruits and personal touches. Get ready to enjoy this delightful, easy-to-make dessert!