Fruit Pizza
on Oct 19, 2023, Updated Apr 11, 2024
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Fruit Pizza is a vibrant and refreshing dessert that showcases seasonal fruits on a cookie crust with a luscious cream cheese frosting. It’s not just a treat for the eyes but also a delightful explosion of flavors and textures. Read on to learn more about this summer favorite.
Fruit pizza, with its vibrant display of fresh fruits and delectable crust, serves as an ideal centerpiece for a variety of gatherings. The communal and easily shareable nature of fruit pizza makes it a go-to choice for events where people come together to celebrate and bond.
The beauty of fruit pizza lies in its versatility. While it’s a natural choice for warmer months when fruits are at their peak, it’s equally delightful for indoor events during cooler seasons. The key is to choose fruits that are in season and let the dessert provide a refreshing counterpoint to other dishes being served.
Table of Contents
Why You’ll Love This Recipe
- Refreshing Taste: With its light and creamy frosting combined with juicy, fresh fruits, fruit pizza serves as a perfect palate cleanser, especially on a hot day.
- Visual Appeal: The vibrant colors of fresh fruits atop a golden crust make this dessert as much a feast for the eyes as it is for the taste buds.
- Perfect for Gatherings: Whether it’s a summer picnic, a family reunion, or a casual brunch, fruit pizza fits every occasion. Its communal and shareable nature makes it a crowd-pleaser.
Recipe Ingredients
For the cookie crust:
- Unsalted Butter: The creamy base that gives our crust a rich, melt-in-the-mouth texture.
- Sugar: A sweet touch, ensuring our crust has just the right amount of sweetness.
- Egg: The binder that holds our crust together, giving it structure and depth.
- Vanilla Extract: An aromatic essence, adding a hint of warmth and sweetness.
- Salt: An underrated hero, enhancing the flavors and balancing the sweetness.
- Cornstarch: The secret to a tender and slightly crumbly crust.
- All-Purpose Flour: The backbone of our crust, providing structure and the classic cookie feel.
For the fruit dip layer:
- Cream Cheese: Silky and rich, it provides a smooth base with a hint of tang.
- Marshmallow Fluff: Sweet, airy, and light, this adds a delightful gooeyness and volume.
- Vanilla Extract: A dash of aroma that brings together the cream cheese and marshmallow for a harmonious blend.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Crust Choices: While most fruit pizzas employ a sugar cookie base, others prefer using a graham cracker crust, a shortbread base, or even brownie crust for a chocolaty twist.
- Frosting Flavors: Cream cheese frosting is the traditional choice. However, variations like mascarpone cheese, whipped cream, or flavored yogurt can provide a unique taste and consistency.
- Fruits Galore: While summer berries are commonly used, tropical fruits like kiwi, mango, and pineapple can give your pizza an exotic touch. Consider adding citrus segments for a burst of acidity or a sprinkle of pomegranate seeds for crunch.
How To Make Fruit Pizza
- In a bowl, cream butter and sugar until fluffy, then mix in egg and vanilla.
- Sift flour, cornstarch, and salt into the wet mix, combining gradually.
- Roll out the dough ¼-inch thick onto a pizza pan and chill for 30 minutes.
- Preheat the oven to 350°F and bake the crust until edges are golden (12-15 minutes). Cool before adding toppings.
- Whip cream cheese, marshmallow fluff, and vanilla until smooth.
- Spread the dip over the crust and top with sliced fresh fruits of choice.
Recipe FAQs
Yes, you can prepare the crust and frosting a day in advance. However, it’s best to assemble it a few hours before serving to keep the fruits fresh and vibrant.
Store it in the refrigerator, covered with plastic wrap, for up to 2 days. Keep in mind that the crust may soften over time.
While fresh fruits are recommended for the best texture and taste, thawed frozen fruits can be used in a pinch. Just ensure they’re well-drained to prevent a soggy crust.
Expert Tips
- Choose fruits that aren’t overly juicy to prevent the cookie crust from becoming soggy. Also, consider a colorful variety to make your fruit pizza visually appealing.
- Don’t skip the step of chilling the dough, as this helps to prevent the cookie crust from spreading too much during baking.
- This fruit pizza is best served the day it’s made. If needed, store it in the refrigerator for up to a day, but keep in mind that the crust may soften over time.
- When arranging fruits on your pizza, start from the outer edge and work your way in. This ensures an even distribution and an attractive presentation.
Creative Ideas for Fruit Pizza
Beyond the standard fare of strawberries, kiwis, and grapes, there are numerous ways to elevate your fruit pizza with diverse toppings. Consider adding a sprinkle of shredded coconut for a tropical touch, or drizzle with dark chocolate for an indulgent twist.
From citrus segments like orange and grapefruit for a tangy kick, to a sprinkle of chopped nuts for added crunch, the possibilities are endless. Let your creativity run wild and make each fruit pizza a unique masterpiece. I also love this 3 ingredient fruit dip if you are looking for a treat or a snack that is so easy!
Can I Use a Store-Bought Cookie Dough For the Crust?
Store-bought cookie dough can be a great time-saving option. Simply roll it out to fit your pizza pan and follow the baking instructions.
How To Serve Fruit Pizza
For optimal freshness, keep the fruit pizza chilled until just before serving. Consider using a cooler or placing it on a tray of ice to keep it fresh during your outdoor event. Serving homemade strawberry lemonade or Shirley temples would be a great addition to fruit pizza.
More Dessert Recipes To Consider
Sweet Treats
Homemade Glazed Donut Recipe
Christmas Cookies
Soft Gingerbread Cookies
Frosting Recipes
Easy and Extra Fluffy White Cloud Frosting
Healthy Snacks
8 Easy Granola Bar Recipes
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Fruit Pizza
Ingredients
For the cookies crust:
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- ⅓ cup cornstarch
- 3 ¼ cups all-purpose flour
For the fruit dip layer:
- 8 ounces cream cheese,, at room temperature
- 10 ounces marshmallow fluff,, 1 jar
- 2 teaspoons vanilla extract
Instructions
For the cookie crust:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a hand or stand mixer.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, sift together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing just until incorporated.
- Roll out the dough into a ¼-inch thick circle that fits onto a pizza pan.
- Chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat your oven to 350°F (175°C).
- Bake the cookie crust for 12-15 minutes or until the edges are lightly golden.
- Allow the crust to cool completely before adding the toppings.
For the fruit dip layer:
- In a mixing bowl, whip together the cream cheese, marshmallow fluff, and vanilla extract until completely smooth and creamy.
To assemble the fruit pizza:
- Spread the creamy fruit dip evenly over the cooled cookie crust.
- Artfully arrange an assortment of sliced fresh fruits on top of the fruit dip layer. You can use strawberries, kiwis, bananas, grapes, or any of your favorite fruits.
Notes
- Choose fruits that aren’t overly juicy to prevent the cookie crust from becoming soggy. Also, consider a colorful variety to make your fruit pizza visually appealing.
- Don’t skip the step of chilling the dough, as this helps to prevent the cookie crust from spreading too much during baking.
- This fruit pizza is best served the day it’s made. If needed, store it in the refrigerator for up to a day, but keep in mind that the crust may soften over time.
- Feel free to get creative with the fruit dip layer by adding citrus zest or mixing in a bit of yogurt for a tangy twist. You can also experiment with different shapes and sizes for the cookie crust.
