Searching for the ultimate summer dessert? This stunning fruit pizza is a guaranteed showstopper that’s simple to make and impossible to resist. Featuring a soft, buttery sugar cookie crust, a tangy cream cheese frosting, and a vibrant medley of fresh, colorful fruit, it’s the perfect treat for any occasion. Find out why this easy, customizable recipe is about to become your new go-to for BBQs, parties, and sweet cravings!
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Why You’ll Love This Recipe
- It’s Easy to Make: This recipe is simple and straightforward. You’ll create a dessert that looks like it took hours, but it’s quick to put together.
- The Textures are Amazing: You get the chewy, soft sugar cookie crust, the smooth, creamy frosting, and the fresh, juicy fruit all in one bite.
- You Can Get Creative: Decorating the fruit pizza is a blast. You can make patterns, create a rainbow, or just pile on your favorite fruits. It’s a great activity for kids, too!
- It’s a Crowd-Pleaser: This dessert is always a hit at parties, BBQs, and family gatherings. Everyone loves the combination of flavors and colors.
- It’s Visually Stunning: You don’t need any special skills to make this dessert look incredible. The bright colors of the fruit do all the work for you.
What You’ll Need
For the Sugar Cookie Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Topping:
- 8 ounces full-fat brick cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 3 cups assorted fresh fruit, sliced
Tools:
- Medium bowl
- Large bowl
- Handheld or stand mixer with a paddle attachment
- 12-inch pizza pan or baking sheet
- Spatula
How to Make It Step-by-Step
1. Prepare the Crust:
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside.
- Cream the Butter and Sugar: In a large bowl with your mixer, beat the softened butter and granulated sugar together on medium-high speed. Cream them for about 3 minutes until they are light and fluffy.
- Add the Wet Ingredients: Beat in the egg and vanilla extract. Make sure to scrape down the sides of the bowl so everything gets mixed in evenly.
- Combine Everything: Add the dry ingredients to the wet ingredients. Mix on low speed just until the dough comes together. Don’t overmix.
- Chill the Dough: The dough will be soft. Cover it tightly and put it in the refrigerator for 20 minutes. This makes it easier to handle.
2. Bake the Crust:
- Preheat Your Oven: Set your oven to 350°F (177°C).
- Prepare the Pan: Grease a 12-inch pizza pan with nonstick spray. A regular baking sheet works too.
- Press the Dough: Take the chilled dough and press it onto the pan. Use your fingers to shape it into a 9 to 10-inch circle, about 1/3-inch thick.
- Bake: Bake for 17 to 19 minutes. The edges should be a very light golden brown. Be careful not to over-bake it.
- Cool: Let the crust cool completely on the pan before you add the frosting.
3. Make the Frosting:
- Beat Cream Cheese and Butter: In a medium bowl, use your mixer to beat the softened cream cheese and butter together. Mix until they are smooth, about 2 minutes.
- Add Sugar and Vanilla: Beat in the confectioners’ sugar and vanilla extract. Mix for another minute until the frosting is creamy and fully combined.
4. Assemble the Pizza:
- Spread the Frosting: Use a spatula to spread a thick, even layer of the cream cheese frosting over the cooled sugar cookie crust.
- Decorate with Fruit: Arrange your sliced fresh fruit on top of the frosting. You can create a pattern, make a design, or just scatter the fruit randomly.
5. Slice and Serve:
- Cut the fruit pizza into slices and enjoy!
How to Serve
Serve this fruit pizza cold or at room temperature. It’s a fantastic dessert for summer picnics, barbecues, or any time you want a fresh, sweet treat. For best results, decorate it just before serving to keep the fruit looking its best.
Storage, Reheating, and Make-Ahead Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The crust might get a little soft over time, but it will still be delicious.
- Reheating: This dessert is best served cold or at room temperature, so no need to reheat.
- Make-Ahead: You can prepare the cookie crust and frosting a day in advance. Store the cooled crust at room temperature and the frosting in the refrigerator, covered tightly. On the day of serving, simply frost the crust and add the fruit.
Special Tips
- Use Room Temperature Ingredients: Make sure your butter, egg, and cream cheese are at room temperature. This helps them mix together smoothly without lumps.
- Don’t Overbake the Crust: The key to a soft crust is to pull it from the oven when the edges are just barely starting to turn golden.
- Chill the Dough: Don’t skip the chilling step! It prevents the crust from spreading too much and keeps it in a perfect circle.
- Choose Your Fruit Wisely: Use fruits that aren’t too watery, like watermelon, as they can make the pizza soggy.
Variations
- Chocolate Chip Cookie Pizza: Use a chocolate chip cookie dough for the crust instead of sugar cookie dough. Top it with cream cheese frosting and raspberries for a delicious twist.
- Different Frosting: Try a strawberry buttercream or a simple vanilla icing instead of the cream cheese frosting.
- Add a Drizzle: Drizzle the finished fruit pizza with melted chocolate, caramel, or a simple glaze made from powdered sugar and milk.
Side Dishes
This dessert is a star on its own. However, if you’re serving it as part of a larger spread, it pairs beautifully with other summer favorites like grilled chicken, burgers, or a fresh salad.
Common Mistakes
- Overbaking the Crust: This leads to a dry, hard crust. Keep a close eye on it and pull it out when the edges are just starting to brown.
- Not Chilling the Dough: If you skip this step, the dough will spread too much and you won’t get a nice, thick crust.
- Using Watery Fruit: Watermelon or overly ripe fruit can release too much liquid, making the crust and frosting soggy.
- Not Softening Ingredients: Hard cream cheese or butter will result in a lumpy frosting. Make sure they are soft before you start.
FAQ
Can I make a chocolate crust?
Yes, you could experiment by adding some cocoa powder to the dry ingredients, but be aware that it might change the texture. We haven’t tested this specific variation, so you may need to adjust the other ingredients to get the perfect result.
What if I don’t have a pizza pan?
No problem! You can press the dough into a 9 or 10-inch circle on a regular baking sheet. You can also press it into a 9×13-inch pan for a thinner, rectangular pizza.
Can I use a different type of fruit?
Absolutely! The best fruits are fresh, firm ones. Berries, kiwi, peaches, plums, and grapes are all fantastic choices. Avoid fruits like bananas or watermelon, as they can get brown or soggy.
Can I make the frosting less sweet?
This recipe already uses a reduced amount of sugar for a more balanced flavor. If you want it even tangier, you could add a little bit of lemon juice to the frosting.
How do I prevent the fruit from browning?
For fruits like apples or peaches that brown quickly, you can brush them with a little lemon juice before you arrange them on the pizza.
What’s the difference between baking powder and baking soda?
Baking powder is a leavening agent that contains both an acid and a base, so it creates lift on its own when mixed with liquid. Baking soda is just a base and needs an acid (like buttermilk or lemon juice) to react and create lift. For this recipe, baking powder is all you need for a soft, light crust.
Conclusion
This summer fruit pizza is more than just a dessert; it’s a celebration of fresh, seasonal flavors. With a soft sugar cookie crust, a zesty cream cheese frosting, and a stunning array of colorful fruit, it’s a showstopper that everyone will love. It’s easy enough for a beginner but impressive enough for a party.
Fruit Pizza Recipe Card
Prep Time: 1 hour, 10 minutes | Cook Time: 20 minutes | Total Time: 2 hours | Yields: 10-12 servings
Ingredients
Sugar Cookie Crust:
- 1 1/2 cups (188g) all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Topping:
- 8 ounces (226g) full-fat brick cream cheese, softened
- 3 tablespoons (43g) unsalted butter, softened
- 1 1/4 cups (150g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 3 cups assorted sliced fresh fruit
Instructions
- Make the Crust: Whisk flour, cornstarch, baking powder, and salt together. In a separate bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg and vanilla. Slowly mix in the dry ingredients until just combined.
- Chill: Cover the dough and chill in the refrigerator for 20 minutes.
- Bake: Preheat oven to 350°F (177°C). Press the chilled dough onto a greased 12-inch pizza pan to form a 9-10-inch circle. Bake for 17-19 minutes, until the edges are lightly golden. Let cool completely.
- Make the Frosting: Beat cream cheese and butter until smooth. Add confectioners’ sugar and vanilla; beat until creamy.
- Assemble: Spread the frosting over the cooled crust. Arrange the sliced fresh fruit on top. Cut into slices and serve.
Notes:
- For a make-ahead option, prepare the crust and frosting separately one day in advance. Store the crust at room temperature and the frosting in the fridge. Assemble on the day of serving.
- You can use a regular baking sheet or a 9×13-inch pan instead of a pizza pan. If using a 9×13 pan, no need to chill the dough.
- The frosting can be adjusted. Add a little lemon juice for extra tang.
