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Fruit Pizza

Fruit Pizza

Craving a refreshing dessert? This Fruit Pizza features a soft cookie crust topped with rich cream cheese frosting and vibrant fruits. It's a delightful treat perfect for summer gatherings!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ⅔ cups all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cups sugar
  • 10 tbsp butter, room temperature
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 8 oz cream cheese, room temperature
  • ⅓ cup sugar
  • ½ tsp vanilla extract
  • 2 cups strawberries, sliced
  • 2 kiwi kiwi, peeled and sliced
  • ⅓ cup blueberries
  • ¼ cup mandarin oranges, drained

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Peeler
  • Chef's Knife

Method
 

  1. Preheat oven to 350° F. Lightly coat a 12" pizza pan (without holes on the bottom) with non-stick baking spray.
  2. Whisk together 1 ⅔ cups all purpose flour, ½ tsp baking powder, and ¼ tsp salt in a small bowl and set aside.
  3. In another bowl beat ¾ cup sugar and 10 tbsp butter until light and fluffy, then add in 1 large egg, 1 tsp vanilla extract, and 1 tsp almond extract and beat until combined. Scrap down sides of bowl as needed.
  4. Add in the dry ingredients and beat until a soft cookie dough forms. Press the cookie dough out into the prepared pizza pan and bake for 11 to 13 minutes, until the center is set. Let cool completely on a wire rack.
  5. Beat 8 oz cream cheese, ⅓ cup sugar, and ½ tsp vanilla extract with a mixer until smooth and creamy. Spread evenly over the top of the cooled cookie crust.
  6. Arrange the fresh fruit all over the top of the frosting in a pattern that you like.
  7. Keep refrigerated until ready to serve. Enjoy!

Notes

  • Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to three days to keep the crust fresh and prevent the fruits from wilting.
  • Freezing: You can freeze the cookie crust before adding the frosting and fruit. Just wrap it tightly and freeze for up to a month.
  • Fruit Variations: Experiment with different seasonal fruits to keep things interesting. Peaches, raspberries, and even bananas work great!
  • Frosting Alternatives: Try using a whipped cream topping or yogurt instead of cream cheese for a lighter version.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make this recipe gluten-friendly.