Fruit Pizza Recipe
Indulge in the bright flavors and eye-catching hues of this fruit pizza, which artfully blends a soft, chewy sugar cookie crust with a creamy layer of frosting and a rainbow of fresh fruit toppings. Create your own fruit medley to make this summery treat truly yours!
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Servings: 10
Ingredients
For the Sugar Cookie Crust
- 188 g All-purpose flour spooned & leveled
- 1.5 tsp Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Salt
- 113 g Unsalted butter softened
- 150 g Granulated sugar
- 1 Large egg room temperature
- 1 tsp Pure vanilla extract
For the Creamy Topping
- 226 g Full-fat brick cream cheese softened
- 43 g Unsalted butter softened
- 150 g Confectioners' sugar
- 1 tsp Pure vanilla extract
- For the Fruit Garnish
- About 400g Assorted fresh fruit sliced
Instructions
Crafting the Crust
- Blend the Dry Ingredients: In a medium-sized bowl, combine the flour, cornstarch, baking powder, and salt by whisking them together.
- Cream the Butter and Sugar: Utilizing either a handheld or stand mixer with a paddle attachment, blend the butter and sugar on a medium-high setting until the texture turns creamy—this usually takes around two minutes.
- Incorporate the Wet Ingredients: Add the egg and vanilla into the creamed mixture, beating until smoothly combined. Don't forget to scrape the bowl's sides and bottom as you go along.
- Combine Wet and Dry Mixtures: Slowly introduce the dry blend to the wet one, beating at a low speed until they harmonize into a dough. Cover this closely and let it chill in the fridge for at least 20 minutes.
Baking the Base
- Preheat the Oven: Set your oven to 350°F (177°C). While it's heating up, coat a 12-inch pizza pan with a non-stick spray.
- Form the Crust: Remove the refrigerated dough and flatten it onto the prepared pan, aiming for a 9–10-inch circle that's roughly 1/3-inch thick.
- Bake: Put the crust in the oven for 17–19 minutes. Look for lightly browned edges as a sign it's done, and be wary of over-baking. Let it cool before you proceed with decoration.
Frosting & Fruit Adornment
- Make the Frosting: Beat the cream cheese and butter together at medium speed for about two minutes. Add in the confectioners' sugar and vanilla, beating for another minute until you reach a creamy, well-blended consistency.
- Assemble: Smear the frosting generously over your cooled cookie crust, creating a luscious base for your fruits.
- Decorate: Finally, artistically place the sliced fruits over the frosted surface.
Serving and Storage
- Cut into slices and serve immediately. Any leftovers can be stored in the fridge for up to 3 days.
Notes
Advance Preparations: Both the crust and the frosting can be made a day in advance. Cover and store the crust at room temperature and keep the frosting in the fridge until you're ready to assemble.
Variations: Feel free to add a zesty twist to the frosting with 2–3 teaspoons of fresh lemon or lime juice, along with some zest. You could also include 1/2 teaspoon of almond extract for an extra layer of flavor.
Variations: Feel free to add a zesty twist to the frosting with 2–3 teaspoons of fresh lemon or lime juice, along with some zest. You could also include 1/2 teaspoon of almond extract for an extra layer of flavor.