Author: JACLYN for cookingclassy.com
In this fruit pizza recipe you get a soft and tender sugar cookie base that’s covered with a rich cream cheese topping, and layered with a generous amount of vibrantly flavored fresh fruit.
Then it’s finished with a sweet apricot jam which gives the pizza the perfect finishing sheen.
Simply put it’s a staple summer recipe! I love to make it at least once every summer and top it with a colorful variety of seasonal fruit.
You just can’t go wrong with a cookie topped with a sweet and tangy frosting, lots of tasty fruit and a simple fruit pizza glaze.
And the possibilities of how it can be decorated with creative patterns are endless. Such a fun dessert that everyone will love!
Ingredients You’ll Need for Fruit Pizza
- Flour: I like to use unbleached all-purpose flour it has a better flavor.
- Baking soda and baking powder: These help the cookie crust rise.
- Salt: Added to keep the crust from tasting flat.
- Butter: Unsalted butter is recommended but if you only have salted then just omit the salt in the recipe.
- Granulated sugar: This is added to both the crust and the frosting.
- Egg: This binds the dough ingredients and helps give the crust a nice texture.
- Cream Cheese: The main ingredient to the frosting. The rich tanginess pairs perfectly with the cookie crust and sweet fruit.
- Vanilla extract: Adds a little extra flavor to the crust and frosting.
- Fresh fruit: Don’t use frozen fruit, stick with fresh for best texture and flavor.
- Apricot preserves: This adds a nice sheen to the fruit but you could skip it if you’d prefer. Another option would be just to brush with honey (mixed with a little water if needed to thin).
Can I use a store-bought sugar cookie dough?
Yes. Another option for the easiest recipe is to use a tube of store-bought sugar cookie dough (such as Pillsbury) instead of making the crust from scratch. Directions are noted in the recipe.
For the cream cheese frosting and toppings:
- Blend icing ingredients in a mixing bowl: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
- Top and decorate fruit pizza: Spread frosting over crust and top with fruit.
- Brush with glaze: In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
Best Fruits to Use
There are a lot of options here but these are my favorites:
- mangoes or peaches
- mandarin oranges (bottled are fine if you drain well)
- pineapple (I used that to cut a star shape as well)
You get a soft and tender sugar cookie base that’s covered with a rich cream cheese frosting, then that is layered with a generous amount of vibrantly flavored fresh fruit, and lastly it’s finished with a sweet apricot jam which gives it the perfect finishing sheen. Servings: 10 servings Prep Time 5 minutes Cook Time 14 minutes Resting time 2 hours Total Time 19 minutes
- 1 2/3 cups (236g) all-purpose flour, preferably unbleached (scoop and level to measure)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 12 Tbsp (170g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Cream Cheese Topping
- 1 (8 oz) pkg. cream cheese, nearly room temperature
- 6 Tbsp (38g) granulated sugar (or a little more to taste)
- 1/2 tsp vanilla extract
- 5 cups (approx.) assorted fresh fruit*
- 1/4 cup apricot preserves, pressed through a sieve to remove lumps
- 1 Tbsp water
- Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
- For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
- In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
- Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
- Add flour mixture then blend just until combined.
- Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
- Bake in preheated oven about 11 – 13 minutes until just baked through.
- Remove from oven and let cool completely on a wire rack.
- For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
- Spread topping over cooled crust.
- For the fruit layer: Decorate pizza with fruit as desired.
- In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
- Serve within a few hours of preparing for best results. Store in refrigerator.
*I like to use fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches or mandarine oranges). Avoid fruit that will brown quickly such as bananas or apples.
Store-Bought Sugar Cookie Dough Method
- Use 1 (16.5 oz) pkg. refrigerated sugar cookie dough.
- Keep all toppings the same.
- Heat oven to 350 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray).
- Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 – 14 minutes. Remove from oven and cool completely on a wire rack.
Tips for the Best Fruit Pizza
- If you have a kitchen scale use that to measure ingredients for the most consistent results.
- If you find the dough is a little to sticky to work with you can chill it for 30 minutes before spreading into pan (then increase bake time by a few minutes).
- Don’t skip greasing hands, it will make the dough more manageable to spread into pan.
- Let crust cool completely or the icing will just melt.
- Use bright sweet fruits for best flavor, also choose those with rich colors to create pretty patterns.
- Source: https://www.cookingclassy.com/fruit-pizza/