Introduction
Fruit Pizza is a vibrant dessert, perfect for parties, family gatherings, or summer celebrations. This sweet treat, featuring a soft sugar cookie base, creamy topping, and colorful fresh fruit, delivers a delightful balance of textures and flavors in every slice. Presented on a white ceramic platter, topped with an array of vibrant fruits like strawberries, kiwi, and blueberries, this Fruit Pizza offers a stunning, appetizing aesthetic that elevates any dessert table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a colorful, crowd-pleasing dessert that brings refreshing charm to any occasion.
Ingredients
For the Sugar Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Creamy Topping:
- 1 (8 oz) package cream cheese, softened
- 1/3 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp fresh orange or lemon juice
Fruit Topping:
- 1 cup sliced strawberries
- 1 cup sliced kiwi
- 1/2 cup blueberries
- 1/2 cup pineapple chunks
- Optional: Mango slices, raspberries, mandarin orange segments
Serving:
- Optional: Fresh mint leaves, honey drizzle
- Suggested Accompaniments: Whipped cream, fruit salad
- Suggested Pairings: Sparkling water, lemonade
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Stand mixer or hand mixer, large mixing bowl, 12-inch pizza pan or baking sheet, parchment paper, sifter, spatula, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Prepare Cookie Base: Preheat oven to 350°F (175°C). Line a 12-inch pizza pan or baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat softened butter and granulated sugar with a stand or hand mixer for 2–3 minutes until light and fluffy. Add egg and vanilla extract; beat until combined. Gradually add dry ingredients, mixing until just combined.
- Bake Base: Spread dough evenly into a 12-inch circle on the prepared pan, about 1/4-inch thick. Bake for 12–15 minutes until lightly golden. Cool completely in the pan, about 30 minutes.
- Make Creamy Topping: In a large mixing bowl, beat softened cream cheese, sifted powdered sugar, vanilla extract, and orange or lemon juice for 2–3 minutes until smooth and creamy. Taste the topping and adjust with additional powdered sugar (1–2 tbsp for sweetness) or citrus juice (1 tsp for tanginess) to ensure a balanced flavor.
- Assemble Pizza: Spread creamy topping evenly over cooled cookie base, leaving a 1/2-inch border. Arrange sliced strawberries, kiwi, blueberries, pineapple, and optional fruits in a colorful pattern (e.g., concentric circles or a spiral).
- Chill: Refrigerate pizza for 20–30 minutes to set the topping.
- Serve: Slice into 12 wedges and arrange on a white ceramic platter. Garnish with fresh mint leaves or a drizzle of honey. Serve chilled with sparkling water or lemonade.
Tips for Better Fruit Pizza
- Use softened butter for a smooth cookie dough; microwave in 5-second bursts if needed, but don’t melt.
- Taste the creamy topping before spreading to balance sweet and tangy flavors; adjust with powdered sugar or citrus juice.
- Cool the cookie base completely to prevent the topping from melting.
- Use fresh, ripe fruit for the best flavor and vibrant colors; pat dry to avoid excess moisture.
- Use a white ceramic platter for a stunning presentation, highlighting the colorful fruit and creamy topping.
- Make ahead: Bake cookie base and prepare topping up to 1 day in advance; refrigerate separately and assemble before serving.
- Prevent fruit browning: Toss apples or bananas (if used) with lemon juice before arranging.
- Enhance aesthetic: Present on a white ceramic platter with mint leaves for a fresh, inviting look.
Variations and Customization
- Gluten-Free Fruit Pizza: Use gluten-free all-purpose flour for the cookie base; ensure baking powder is gluten-free.
- Vegan Fruit Pizza: Replace butter with vegan margarine, egg with 1/4 cup applesauce, and cream cheese with vegan cream cheese.
- Low-Sugar Fruit Pizza: Use 1/2 cup granulated sugar in the base and 1/4 cup powdered sugar in the topping; choose naturally sweet fruits like mango.
- Yogurt Fruit Pizza: Replace half the cream cheese with Greek yogurt for a tangier, lighter topping.
- Chocolate Fruit Pizza: Spread a thin layer of melted chocolate over the cooled cookie base before adding the creamy topping.
- Tropical Fruit Pizza: Use only tropical fruits like mango, pineapple, and papaya; add 2 tbsp shredded coconut to the topping.
- Berry Fruit Pizza: Use only berries (strawberries, blueberries, raspberries) for a bold, red-blue palette.
- Nutty Fruit Pizza: Sprinkle 2 tbsp chopped toasted almonds or pecans over the fruit topping.
Storage and Serving Tips
- You can store assembled fruit pizza in the fridge, covered, for up to 2 days; best served fresh to maintain cookie texture.
- Store cookie base and topping separately in airtight containers (base at room temperature for 1 day, topping in fridge for 3 days); assemble before serving.
- Freeze cookie base (without topping) in a freezer-safe container for up to 2 months; thaw at room temperature before adding topping and fruit.
- Serve chilled for the best texture and flavor.
- Use as a dessert for parties, potlucks, or summer gatherings.
- Pair with sparkling water or lemonade to complement the sweet, fruity flavor.
- Present on a white ceramic platter with vibrant fruit and mint garnish for a colorful, appetizing charm.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 260 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and fruit choices (low-sugar options reduce sugars to ~12g). High in sugar and fat; enjoy in moderation. Pair with fruit for balance.
Conclusion
This Fruit Pizza recipe offers a colorful, sweet dessert perfect for any occasion. It transforms simple ingredients into a vibrant classic. Its straightforward preparation and stunning presentation make it a favorite. The soft cookie base, creamy topping, and fresh fruit delight every bite. It’s sure to be a cherished recipe, loved for its refreshing, crowd-pleasing appeal.
Fruit Pizza Recipe: Colorful and Sweet
Classic Fruit Pizza with a colorful, sweet flavor.
Ingredients
Sugar Cookie Base:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Creamy Topping:
- 1 8 oz package cream cheese, softened
- ⅓ cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp fresh orange or lemon juice
Fruit Topping:
- 1 cup sliced strawberries
- 1 cup sliced kiwi
- ½ cup blueberries
- ½ cup pineapple chunks
- Optional: Fresh mint leaves honey drizzle
- Suggested Pairings: Sparkling water lemonade
Instructions
- Preheat oven to 350°F; line 12-inch pizza pan with parchment.
- Whisk flour, baking powder, soda, and salt. Beat butter and sugar; add egg, vanilla, then dry ingredients.
- Spread dough into a 12-inch circle; bake 12–15 min. Cool 30 min.
- Beat cream cheese, sugar, vanilla, and juice; taste and adjust sweetness or tanginess. Spread over the base.
- Arrange fruit in a pattern; chill 20–30 min.
- Slice and serve on a white ceramic platter with mint and water.
Notes
- Cool the base fully before topping.
- Store in fridge for 2 days or freeze base for 2 months.
- Try a vegan or berry variation.
- Pair with whipped cream.
