Fruit Pizza

This fruit pizza features a soft and chewy sugar cookie for the crust, whipped cream cheese frosting that's silky smooth and extra creamy, then your favorite fresh fruit on top. It's simple, delicious and looks absolutely beautiful. Perfect for summer BBQs and potlucks!

Prep Time30

Cook Time18

Course: Dessert

Cuisine: American

Keyword: Fruit Pizza, Sugar Cookie Fruit Pizza

Servings: people

Author: Fiona Dowling

Equipment

12-inch pizza pan

Ingredients

Sugar Cookie Crust

2 cups all-purpose flour (250 grams)
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter (168 grams) slightly softened but not starting to melt
1 cup granulated sugar (200 grams)
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract optional, but recommended

Topping

8 ounces full-fat cream cheese (226 grams) brick style
½ cup granulated sugar (100 grams)
¾ cup whipping cream (180 ml) 33-35% MF, cold, from the fridge
3 cups fresh fruit about - depending on your designs

Instructions

Sugar Cookie Crust

In a large bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
In a separate large bowl, cream together the butter and sugar until fluffy.
Beat the egg, vanilla extract and almond extract into the butter mixture. Turn off the mixer and scrape down the bottom and sides of the bowl a few times.
Mix the dry ingredients into the butter mixture until incorporated.
Cover the bowl and refrigerate the dough for 30 minutes or up to 24 hours. (If the dough is in the fridge overnight, you will need to let it sit on the counter for about 20 minutes before pressing into the pan).
When ready to bake, preheat the oven to 350℉ (180℃). Spray a 12-inch pizza pan with cooking spray.
Remove the dough from the fridge and drop onto the greased pizza pan. Place a piece of wax paper on top of the dough, then press into an even circle. You can also use a rolling pin to roll out the dough - just ensure that there is a piece of wax paper between the dough and your rolling pin. Leave about ½ to 1 inch of a perimeter around the sides of the pan (ie the dough will not reach the edges). The dough will spread slightly as it bakes - leaving the perimeter around the edges ensures that it won't spread over the sides of the pizza pan. Remove the piece of wax paper.
Bake in the middle of the preheated oven for about 17-20 minutes, or until the top looks set.
Cool the crust.

Whipped Cream Cheese Frosting

Using a stand mixer or a large bowl with a hand held mixer, beat the cream cheese and granulated sugar. Be sure to use the whisk attachment. Turn off the mixer and scrape down the bottom and sides of the bowl a few times.
With the mixer on a medium speed, drizzle in the cold heavy cream while continuously beating with the whisk attachment. Keep mixing until the mixture is thick and medium peaks form.

Decorating

If you plan to serve the fruit pizza not in the pizza pan, carefully transfer the fully cooled crust to the serving plate.
Frost the cooled crust with the whipped cream cheese frosting. Arrange the fresh fruit on top.

Notes

Cream Cheese: Be sure to use full-fat, brick-style cream cheese. Do not use anything that is low fat, low calorie or labelled spreadable.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Fruit pizza is always best when it's fresh.
Nutrition: Details are an estimate only, based on 1 slice, assuming the pizza is cut into 12 uniform slices.

Nutrition