This fruit pizza recipe is a delicious dessert to feed a crowd! A from-scratch sugar cookie crust is topped with a delicious homemade cream cheese frosting and your favorite in-season fruit. Everyone raves about this recipe!
Cream together the butter and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand held mixer) until light and fluffy - about 1 to 2 minutes.
Add egg & vanilla and beat until combined.
In a small bowl combine flour, baking powder, baking soda & salt.
Add dry ingredients to the wet ingredients in the standing mixer and beat until combined.
Transfer the dough from the mixer to a lightly floured surface and shape it into a circle. Then, cover it with saran wrap and chill it in the refrigerator for 1-2 hours or overnight.
After the dough is chilled, preheat the oven to 350 degrees F and line a large baking sheet or round pizza pan (preferred) with parchment paper.
On a lightly floured surface, roll out the dough into a 12” inch circle, then transfer it to the prepared baking sheet.
Bake in the preheated oven for 10 minutes, or until the edges are lightly browned and the cookie looks a little puffy. Please do not overbake.
Let the cookie cool on the baking pan until it has reached room temperature. To speed up this process you can put it in the freezer or refrigerator.
Make the cream cheese frosting
While the cookie is baking, make the frosting.
Add room-temperature cream cheese and butter to the bowl of a standing mixer (or in a large bowl with a handheld mixer) and beat until combined (about 1-2 minutes).
Add vanilla, salt and powdered sugar and beat until smooth. Set aside but do not chill.
Assemble the Fruit Pizza
Transfer the cooled sugar cookie crust to a round, flat serving plate or platter.
Evenly spread the cream cheese frosting on top of the sugar cookie crust.
Arrange the chopped fruit of your choosing on top of the frosting in any pattern you'd like.
Chill for at least 2 hours before serving.
Video
Notes
*Fall/winter fruit suggestionsApples, bananas, pomegranate seeds, cranberries, citrus fruits like oranges and grapefruits, pears, pineapples and persimmons.*Spring/Summer fruit suggestionsBlueberries, raspberries, kiwi, strawberries, blackberries, peaches, nectarines, pineapple, grapes, cantaloupe, honeydew, mango and papaya.Ingredient Substitutions
All-purpose flour. use a gluten-free all-purpose baking flour to make this recipe gluten-free.
Salted butter. unsalted butter works well too.
Granulated sugar. white sugar or organic cane sugar are both good choices.
Cream cheese. be sure to use block cream cheese for the best results.
StoreStore leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this recipe because freezing changes the texture of the fruit.