Easy Fruit Pizza
Servings: 10 slices
Calories: 295cal
This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!
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Ingredients
Sugar Cookie Crust
- ¼ cup salted butter
- 1 cup granulated sugar (200 grams)
- 1 egg
- 2 tablespoons full-fat sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour (228 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Fruit Pizza
- ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
- ¼ cup powdered sugar
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 cup sliced strawberries
- ½ cup raspberries or blackberries
- ½ cup fresh blueberries
- ½ cup sliced red or green grapes
- ½ cup canned mandarin oranges or peaches (drained)
- 2 kiwi (peeled and sliced)
Glaze
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
Instructions
Sugar Cookie Crust
- Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
- In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
- Add egg, sour cream, and vanilla and beat until combined.
- Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
- Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10" circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you're done rolling if necessary).
- Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.
Fruit Pizza
- In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
- Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
- Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
- Top with fruit as desired -- you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!
Glaze
- *This glaze is optional but I like to add it if I'm going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
- Whisk together water, sugar, and cornstarch in a small pot.
- Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
- Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
- Refrigerate fruit pizza until ready to serve.
Notes
Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14" pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.
One recipe of cookie dough will yield a 14" fruit pizza.
Storage:
- Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
- Freezer: I don't recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!
Nutrition
Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg