Fruit Pizza Recipe
User Reviews
5
Fruit Pizza Recipe
Description
The Fruit Pizza Recipe starts with a sugar cookie crust made by creaming butter and sugar, then baking flour, baking powder, and salt-based dough in a 12-inch round pizza pan until lightly browned. The crust provides a firm but tender base for the toppings. After cooling, the crust is topped with a smooth mixture of softened cream cheese, confectioners' sugar, and vanilla, lending a sweet and slightly tangy layer that complements the fruit. The topping fruit is sliced small and arranged over the creamy layer, creating a colorful contrast both visually and in flavor.
This dessert is suited for serving as a refreshing, colorful centerpiece at gatherings or casual meals. The variety of fruits adds natural sweetness and texture, making it appealing for different tastes. Its structure allows easy slicing like a pizza, making it practical to serve to groups.
To ensure the best results, the cookie crust should cool completely before frosting to avoid melting the cream cheese layer. If the dough feels sticky, chilling it before pressing into the pan helps manage shape and thickness. Fresh or canned fruit can be used, but frozen fruit is not recommended due to texture changes. Draining canned fruit well prevents excess moisture from affecting the crust or frosting.
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
- Fruit we used kiwi, strawberries, blueberries, grapes, and canned mandarin orange slices, sliced, fresh
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
- Chill the cookie dough for 30 minutes if it is too sticky to handle easily.
- Do not make the crust too thin; a sturdy crust holds the fruit topping better.
- Allow the crust to cool fully before spreading the cream cheese frosting to prevent melting.
- If you lack powdered sugar, you can prepare it at home using a suitable method.
- Slice fruit into small, bite-sized pieces to facilitate easier eating.
- Use fresh or well-drained canned fruit; avoid frozen fruit for better texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
