Fruit Pizza Recipe
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5.0
18 reviews
Excellent
Fruit Pizza Recipe
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Fruit pizza is so simple to make with basic ingredients. Use your favorite colorful fruits for a dessert pizza that explodes with flavor in every bite!
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Ingredients
For the Sugar Cookie Crust:
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 10 tablespoons butter softened (142g)
- ¾ cup granulated sugar (150g)
- 1 large egg
- 2 teaspoons vanilla extract
For the Topping:
- 4 ounces cream cheese softened (113g)
- ¾ cup confectioners sugar (90g)
- ½ teaspoon vanilla
- Sliced fresh fruit we used kiwi, strawberries, blueberries, grapes, and canned mandarin orange slices.
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Instructions
For the Sugar Cookie Crust:
- Preheat oven to 350º. Spray a 12-inch round pizza pan with baking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla and beat on medium until well combined.
- With the mixer on low, slowly add flour mixture to butter mixture until combined, stopping to scrape down the bowl as needed. Place the cookie dough onto the prepared baking sheet. Place a piece of wax or parchment paper over the dough, and press the dough into an even 12-inch circle. (To get a perfectly even cookie crust layer, use a flat spatula, bench scraper, or bowl scraper to help spread your cookie dough onto the pan.) Remove the paper.
- Bake for 16 to 18 minutes, or until the edges are lightly browned and a wooden toothpick comes out clean. Let cool completely on the pan.
For the Topping:
- In a medium bowl, beat the cream cheese on medium speed until fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat on medium-low until smooth. Spread over cooled cookie crust. Arrange fruit slices in concentric rings of alternating fruits over the frosting. Serve immediately. Refrigerate any leftovers for up to 3 days.
Notes
- If the cookie crust dough is too sticky to work with, chill the dough in the refrigerator for 30 minutes.
- Do not spread the cookie crust too thin. It needs to be sturdy enough to hold up the fruit topping. If you are using a 12” pizza pan, this won’t be an issue!
- Let the crust cool completely before frosting. If it’s still hot, the cream cheese frosting will melt.
- If you do not have powdered sugar, follow my foolproof guide on how to make powdered sugar.
- Slice the fruit into small, bite-sized pieces or chunks to make the pizza easier to eat.
- Use fresh or canned fruit. Frozen fruit will not have the same texture or flavor. If you use canned fruit, drain the fruit and pat dry with paper towels.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
419mg
(17%)
Potassium
120mg
(3%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
706IU
(14%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 419mg | 17% |
| Potassium | 120mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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