Perfect Fruit Pizza
User Reviews
5
Perfect Fruit Pizza
Description
This fruit pizza starts with a sugar cookie dough made from creamed butter, sugar, eggs, vanilla, and optional lemon zest, combined with flour, baking powder, baking soda, and salt. The dough is pressed into a rectangular shape and baked until just set, maintaining a soft texture that acts as a sturdy base.
The topping is a cream cheese frosting mixed from softened butter, cream cheese, sour cream, vanilla, powdered sugar, and a pinch of salt, beaten together until smooth and spreadable. Once the crust cools completely, the frosting is spread over it to provide a creamy contrast to the cookie base.
The assembled dessert is decorated with a mix of fresh fruits such as strawberries, blueberries, grapes, kiwi, mandarin oranges, and pineapple tidbits. The variety in fruit offers a range of textures and flavors from tart to sweet, creating a visually appealing and flavorful dish.
This recipe allows for pan size variations and encourages using ripe, fresh fruit that holds shape well. The cream cheese frosting benefits from full-fat cream cheese for optimal thickness. Canned fruits should be thoroughly drained to prevent sogginess.
Ingredients
Sugar Cookie Crust:
- ¾ cup butter softened to room temperature, salted
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional (but delicious, fresh
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Frosting:
- ¼ cup butter softened to room temperature, salted
- 8 ounces cream cheese softened to room temperature
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- 1 ¾ cups powdered sugar
- salt pinch
Fruit:
- strawberry fresh, cut in half or quarters
- blueberries fresh
- red grapes cut in half
- kiwi peeled and cut into triangles
- mandarin oranges canned, drained and patted dry
- pineapple tidbits canned, or pineapple chunks, drained and patted dry
Instructions
- Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.
- For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.
- Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't overmix).
- Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.
- Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.
- For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.
Notes
- Recommended pan sizes include a half sheet pan or 9x13 inch, with slight differences in crust thickness and bake time.
- Use full-fat cream cheese for a thicker, firmer frosting; lighter cream cheeses produce a looser texture.
- Choose fresh, ripe fruit that maintains shape; drain and dry canned fruit well to avoid soggy crust.
- Feel free to customize the fruit topping beyond the suggested varieties to suit preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 192mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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