Something about Fruit Pizza is both quirky and beautiful. It’s nostalgic but timeless. And, it’s just plain delicious.
When I was growing up, every Monday night was family night. We would rotate who got to choose the treat. It was usually something like popsicles or oreos. But whenever it was my turn, I would beg my mom to make fruit pizza.
She’d press the cookie dough into the pizza pan, slather it in cream cheese frosting, and slice it into pizza slices. Something about dessert cut with a pizza cutter, and in the shape of a slice of pizza made it extra fun and exciting. Then all of the kids would decorate their slices with whatever fruits they wanted. I always covered mine in as many kiwis and strawberries as would possibly fit.
Fruit pizza has long been a favorite dessert of mine. It’s so customizable for different events and themes. I will eat almost anything that is slathered in a thick layer of cream cheese frosting, but this soft and buttery sugar cookie crust is the perfect canvas.
Adding a bit of brown sugar to the cream cheese frosting elevates it to new delicious heights, and brings out the sweetness of the fruit. Beautiful to look at and even more beautiful to eat.
For the 4th of July, I decorate this fruit pizza with blueberries and strawberries. Overlapping the strawberries in the same direction, in concentric circles, makes for a beautiful presentation. And the brown sugar cream cheese frosting is the absolute perfect accompaniment to the sugar cookie crust and fruit.
Whether or not you make it for 4th of July, get this fruit pizza on your table soon! You’ll love it.
Ingredients
Method
- In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter until smooth, for about 1 minute. Add sugar and beat until light and fluffy, scraping the sides as needed. Beat in egg and vanilla
- Add flour, salt, baking powder, baking soda, and cornstarch on top of the wet ingredients. Gently stir dry ingredients together, before mixing on low speed to combine wet and dry ingredients.
- Cover dough and refrigerate for at least 30 minutes, up to 1 day.
- Preheat oven to 35Grease a 12 inch pizza pan. Press refrigerated dough into pizza pan, in an even circle. Bake for 14-16 minutes, or until very lightly golden brown. Do not over bake, or the crust will be brittle. Allow crust to cool completely before decorating.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and cream cheese until smooth and fully combined.
- Add brown sugar and cream for 2 minutes.
- Add powdered sugar, 1/2 c at a time, beating well with each addition. Add vanilla and salt and allow the mixer to run for 2-3 minutes, until frosting is smooth and light.
- Spread over cooled cookie crust and decorate with fruit as desired. Blueberries, strawberries, blackberries, kiwi, sliced grapes, raspberries, and mango are all delicious. Leftovers keep covered in the fridge for up to 3 days.
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