Fruit Pizza
This Fruit Pizza recipe features a soft sugar cookie crust, creamy frosting, and colorful fresh fruit for a show-stopping dessert that’s easy to make and perfect for entertaining.
Servings 8
Calories 508kcal
Ingredients
Sugar Cookie Crust
- ½ cup unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Cream Cheese Frosting
- 1 package cream cheese softened, 8oz/250g package
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 1 cup sliced strawberries
- 1 kiwi peeled and sliced
- ¼ cup blueberries
- 1 cup mandarin orange segments
- 1 tbsp apricot jam warmed, for glaze
Instructions
Sugar Cookie Crust
- Preheat your oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla, and mix until combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until a soft dough forms.
- Press the dough evenly into the prepared pan, forming a circle about ½ inch thick. Bake for 15 to 17 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter with an electric mixer until smooth. Add powdered sugar and vanilla, and beat until creamy and fluffy.
Assembly
- Spread the cooled cookie crust with the cream cheese frosting. Arrange the fruit on top in a decorative pattern.
- Brush the fruit with a thin layer of warmed apricot jam for shine and to help preserve the fruit.
- Refrigerate for at least 30 minutes before slicing. Serve cold.
Notes
- Let the cookie crust cool completely before adding the frosting so it doesn’t melt.
- Use a mix of colorful fruit for the prettiest presentation. Slice strawberries thinly and pat fruit dry so the frosting doesn’t get watery.
- Warm the apricot jam slightly before brushing over the fruit. It gives a glossy finish and helps keep everything fresh.
- This dessert is best enjoyed the same day, but leftovers can be refrigerated for up to 2 days.
- The cookie crust can be baked ahead and even frozen on its own for up to 2 months. Assemble with frosting and fruit just before serving.
Nutrition
Calories: 508kcal | Carbohydrates: 61g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 202mg | Potassium: 165mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1271IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 1mg
