Description
This Best Fruit Pizza recipe features a soft and chewy sugar cookie crust topped with a luscious cream cheese frosting and an assortment of fresh fruits. The vibrant combination of sweet and tangy flavors makes it a perfect dessert for any occasion, combining a tender base with creamy topping and fresh fruit decoration. A optional apricot glaze adds a beautiful shine and extra sweetness to finish.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, room temperature (do not microwave)
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Frosting Ingredients
- 8 oz. full fat brick cream cheese, room temperature (do not microwave)
- 2 tablespoons unsalted butter, room temperature (do not microwave)
- 1 1/4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Fruit Topping
- 4-5 cups assorted fresh fruit (e.g., 5 kiwis, 1 mango, 9 raspberries, 10 strawberries, 1/2 cup blueberries)
Optional Glaze
- 2 tablespoons apricot preserves
Instructions
- Sugar Cookie Crust – Dry ingredients: In a large liquid measuring cup or medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside for mixing later.
- Create the creamed mixture: Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed until fluffy, approximately 2 minutes. Then beat in the egg, vanilla extract, and almond extract until just blended.
- Add dry ingredients: With the mixer on low, incorporate the flour mixture into the creamed butter and sugar, mixing just until combined to avoid overmixing. Scrape down sides and use a spatula for any remaining flour streaks.
- Chill the dough: Press plastic wrap tightly onto the dough surface and refrigerate for 20 minutes up to 1 day. If chilled longer than 2 hours, allow the dough to sit at room temperature 20-30 minutes before shaping to soften.
- Shape and bake the crust: Preheat the oven to 350°F (175°C). Grease a 12-inch pizza pan with nonstick spray, even if it’s nonstick. Press or roll the chilled dough into a 9-10 inch circle on the pan, avoiding pizza pans with holes or vents. Bake for 15-17 minutes until edges are lightly browned but the crust remains soft and chewy. Cool the crust completely before frosting.
- Prepare the frosting: Using the mixer with paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 2 minutes. Add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt on low speed, then increase speed to high and beat for 2 full minutes until fluffy.
- Adjust frosting consistency: If frosting is too thin, add more powdered sugar gradually; if too thick, add milk 1 teaspoon at a time. Add a pinch of salt if frosting tastes too sweet.
- Frost the crust: Spread the cream cheese frosting evenly over the cooled cookie crust.
- Decorate with fruit: Arrange fresh fruit on top starting from the outer edges, alternating fruit types for a colorful pattern.
- Apply optional glaze: Place apricot preserves in a microwave-safe dish and heat for 30 seconds or until spreadable. Lightly brush the glaze over the fruit to add shine. Reheat if it becomes difficult to spread.
- Serve: Slice and serve immediately, or refrigerate up to 12 hours for optimal flavor and texture.
Notes
- Do not microwave butter or cream cheese to soften; leave at room temperature to preserve texture.
- Use a solid pizza pan without vents to prevent dough from falling through.
- Do not overbake the crust; it should be lightly browned and soft, not crispy.
- Adjust frosting thickness based on preference by adding powdered sugar or milk as needed.
- Fresh fruit can be varied based on availability and preference.
- The apricot preserve glaze is optional but enhances the fruit’s gloss and sweetness.
