Sugar Cookie Crust Fruit Pizza
December 13, 2017
This is far and away my favorite way to get in some servings of fresh fruit. A simple, refreshing, and delicious dessert guaranteed to please, this Sugar Cookie Fruit Pizza is perfect for celebrating, entertaining, or eating on your own!
Fruit pizza is a classic dessert in my family. I love this simple sugar cookie “crust”, with a perfect cream cheese spread and icing. This treat always turns out beautiful with whatever fruit you have on hand! Take the extra time to create some art with your sliced strawberries, kiwis, peaches, or anything else you have. You can also make smaller pizzas and have your kids (or guests!) decorate their own! That way everyone gets a serving of their favorite fruits.
If you know me, you know I am a sucker for a good party. I love this Fruit Pizza for any kind of celebration. It comes together so easily and is totally customizable. I can add seasonal fruits and flavors to fit whatever we are celebrating– think chocolate strawberries for Valentines, all green fruit for St. Pat’s, and so on. For more easy and delicious celebrating ideas, check out my holiday hub here!Print
Sugar Cookie Crust Fruit Pizza
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- Pinch salt
- 2 tablespoons orange marmalade
- 1/2 teaspoon herbs de Provence
- 1 cup blueberries
- 1 cup sliced kiwi
- 1 cup sliced nectarines
- 1 cup raspberries
- 1 cup strawberries, sliced
For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
For the spread: In a large mixing bowl, beat the cream cheese, confectioners’ sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before working with it, or chill the dough in the refrigerator.