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Sugar Cookie Fruit Pizza

This Fruit Pizza is heads above the rest with a soft and chewy sugar cookie crust laced with almond extract, a luxurious cream cheese frosting kissed with lemon zest and vibrant fruit crowned with a light apricot glaze. This recipe is easy to make from scratch with virtually any pan, but its presentation and taste will blow everyone away – my husband couldn’t stop raving!  Best of all, this Fruit Pizza recipe is incredibly versatile – dye the frosting (or use strawberry or chocolate frosting), customize the fruit for every occasion from , Valentines Day, Christmas baby showers and more (all ideas included)!

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings: 10 -12 slices
Course: Dessert
Cuisine: American

Ingredients

Sugar Cookie Crust
  • 1 1/2 cups (188g)  all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsps.) unsalted butter, at room temperature (don't microwave!)
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Cream Cheese Frosting
  • 8 oz. full fat brick cream cheese, room temperature (don't microwave!)
  • 2 Tablespoons unsalted butter, room temperature (don't microwave!)
  • 1 1/4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • pinch of salt
Fruit Layer
  • 4-5 cups (approx.) assorted fresh fruit: (I used 5 kiwi, 1 mangos, 9 raspberries, 10 strawberries and 1/2 cup blueberries.
  • 2 tablespoons apricot preserves (optional for glaze)

Instructions

Sugar Cookie Crust
    Cup of Yum
  1. Dry ingredients: In a large liquid measuring cup or medium bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
  2. Cream ingredients: With a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. With the mixer on medium, beat in the egg, vanilla and almond extract just until blended.
  3. Add dry ingredients: With the mixer on low, add the flour mixture to creamed mixture and beat just until combined (don’t overmix!). Use a spatula to finish mixing the last flour streaks in.
  4. Chill: Press plastic wrap against the surface of the dough and chill for 20 minutes, up to 1 day. If chilling longer than 2 hours, let the dough sit at room temperature for 20-30 minutes (otherwise it will be too stiff to spread).
  5. Spread dough: Preheat oven to 350 degrees F. Grease a 12-inch pizza pan with nonstick spray, even if it’s a nonstick pan. (This is the pan I use. Do NOT use a pizza crisper with holes/vents) . Press and/or roll the chilled dough into a 9–10-inch circle. See NOTES for more pan options.
  6. Bake: Bake for 15-17 minutes or until the edges are very lightly browned (don’t overbake or it will be crispy instead of soft and chewy). Cool crust completely before frosting.
Frosting
  1. Beat cream cheese: With a handheld or stand mixer fitted with a paddle attachment (recommended), beat the butter and cream cheese on medium speed until creamy – about 2 minutes.
  2. Add remaining ingredients: With the mixer on low, add remaining ingredients. Increase speed to high and beat for 2 full minutes.
  3. Adjust as needed: Add more powdered sugar if the frosting is too thin or milk 1 teaspoon at a time if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  4. Frost crust: Spread the frosting over the cooled sugar cookie crust in an even layer.
Fruit
  1. Decorate fruit pizza with fruit as desired: I recommend starting from the outside edges and working your way in with alternating fruits.
  2. Glaze: Transfer apricot preserves to a microwave safe dish. Microwave for 30 seconds or until spreadable. Lightly brush the fruit with the glaze. If it becomes too difficult to spread, return the glaze to the microwave.
  3. Serve: Cut into slices and serve immediately, or refrigerate for up to 12 hours for best flavor and texture.

Notes

  • Aside from a pizza pan, you can use a 10-inch greased springform pan, a 9-inch greased cake pan (more difficult to remove), or into a 9–10-inch circle or square on a baking sheet.   
  • Half sheet (12×17-inch pan size):  You may also double the crust, frosting, and fruit and press the dough all the way to the edges of a greased half sheet pan (no need to chill dough for this pan). Note the crust will be slightly thinner.
  • Store the assembled fruit pizza tightly covered in the refrigerator for up to 3 days. The pizza will still be tasty, but not company worthy after the first day. The crust will soften and the fruit will either dry out or soften/turn mushy. For best results, enjoy within the first 12 hours.
  • Elements of this Fruit Pizza recipe can be prepared ahead of time for quick and easy assembly:
  • Sugar Cookie Crust: Bake and cool the crust up to 24 hours ahead of time. Once cool, wrap tightly with plastic wrap (the baking pan and crust). Store at room temperature.
  • Cream cheese frosting: Prepare up to 2 days ahead of time and store in an airtight container in the refrigerator. Let come to room temperature before spreading.
  • Fruit: If using canned fruit, chop and drain ahead of time, then refrigerate until ready to use. I recommend prepping fresh fruit the day of for the sweetest, juiciest results.