Fruit Pizza

Raven Higheagle

By
@ravenhigheagle

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting.


Featured Pinch Tips Video

Rating:

Serves:

Serves 10 to 12

Prep:

40 Min

Cook:

20 Min

Method:

Bake

Ingredients

SUGAR COOKIE CRUST

1/2 c
unsalted butter at room temperature
3/4 c
granulated sugar
1 large
egg, at room temperature
1 tsp
pure vanilla extract
1 1/2 c
all-purpose flour
1/4 tsp
salt
1 tsp
baking powder
1/2 tsp
baking soda
1 1/2 tsp
cornstarch

TOPPING

8 oz
full-fat cream cheese at room temperature
1/4 c
unsalted butter at room temperature
2 can(s)
confectioners' sugar
1 to 2 Tbsp
cream
1 tsp
pure vanilla extract
assorted sliced fresh fruit

Directions Step-By-Step

1
Make the crust:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
2
Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
3
Beat in egg and vanilla. Scrape down the sides as needed.
4
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
5
With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
6
Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day.
7
Without chilling, your cookie dough may spread over the sides of the pan.
8
Preheat oven to 350 degrees. Spray a 12-inch pizza pan with cooking spray.
9
Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above.
10
Bake for 18-20 minutes or until the eyes are very lightly browned. Over-baking will lend a hard crust.
11
Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
12
I usually use this time (as the crust cools) to chop the fruit.
13
Make the frosting:

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
14
Add the confectioners’ sugar and 1 tablespoon cream. Beat for 2 minutes.
15
Add the vanilla and 1 more tablespoon cream if needed to thin out. Beat for 1 minute.
16
Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
17
Cut into slices and serve.
18
Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving.
19
Leftovers keep well in the refrigerator for up to 3 days.

About this Recipe