Description
This colorful and delicious fruit pizza is a perfect summer treat featuring a buttery sugar cookie crust topped with a creamy cream cheese frosting and an array of fresh, vibrant fruits. It’s easy to make, visually stunning, and ideal for gatherings, offering a refreshing and sweet dessert option that pleases all ages.
Ingredients
Scale
Cookie Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (or heavy cream)
Fruit Toppings
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 1 pint raspberries
- 2 kiwis, peeled and sliced
- 1 mango, peeled and diced
- 1/2 cup mandarin orange segments, drained
Optional Glaze
- 1/4 cup apricot jam or apple jelly
Instructions
- Cream Butter and Sugar: Cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes using a mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
- Chill Dough: Knead the dough into a smooth disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-14 inch circle, about 1/4 inch thick.
- Transfer to Baking Sheet: Carefully transfer the rolled dough onto the prepared baking sheet.
- Bake the Crust: Bake for 12-15 minutes, or until the edges turn lightly golden brown.
- Cool Crust: Allow the crust to cool completely on the baking sheet to prevent breaking during frosting.
- Prepare Frosting: Cream together softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually mix in powdered sugar, one cup at a time, beating on low speed until combined.
- Add Vanilla and Milk: Beat in vanilla extract and 2-3 tablespoons of milk or heavy cream until the frosting is smooth and spreadable, adding more milk if necessary.
- Frost the Cookie: Spread the cream cheese frosting evenly over the cooled sugar cookie crust.
- Arrange Fruit Toppings: Decoratively arrange sliced strawberries, blueberries, raspberries, kiwi slices, mango pieces, and mandarin orange segments over the frosting.
- Optional Glaze: Melt apricot jam or apple jelly in a small saucepan over low heat and brush the glaze over the fruit for a shiny finish.
- Refrigerate: Refrigerate the assembled fruit pizza for at least 30 minutes to set before serving.
- Serve: Slice into 12-16 pieces and serve chilled for a refreshing dessert.
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and shrinkage while baking.
- Use fresh, ripe fruits for the best flavor and appearance.
- The optional glaze enhances the fruit’s shine and helps preserve freshness, but it can be omitted.
- Store any leftovers covered in the refrigerator for up to 2 days.
- For a dairy-free version, substitute cream cheese and butter with non-dairy alternatives and use a suitable milk substitute in the frosting.
