recipe: fruit pizza!

by - 12:15

While it's technically already fall, it still feels very much like summer. So while this heat still lingers for a few more weeks here in the South, we can still enjoy things like crisp chilled wines and light desserts, right? Behold, the fruit pizza.

I made this dessert a few weeks back for a friend's Labor Day cook-out and it was a hit. Not only does it taste good, it is visually quite the showstopper. It's a great way to incorporate lots of different textures, flavors and color onto a platter and it adds a little extra zhuzh to any table it's on.

The crust I used is simply a store-bought sugar cookie dough that I rolled out and baked directly onto a pizza pan. The original recipe says you can also opt to make your own sugar cookie dough but, let's be real here, I didn't have the time, nor did I feel like adding more steps to a dessert that is supposed to be easy peasy. I did, however, make my own cream cheese frosting as the base of this dessert because, personally, I find the pre-made ones from the grocery store to be a little too sweet for my taste. But you do you! Then, I sliced my fruits and started arranging them into a pretty pattern until the whole pan was covered. Lastly, I glazed the fruits to literally make it shine. The last step is completely optional, but I think it definitely adds to the appearance of the dessert.

I don't think a fruit pizza necessarily has to go away once summer is over. In fact, I bet different fruits could even turn it into a seasonal dessert. Apples, pears, pomegranates and even some figs would be gorgeous and instead of cream cheese frosting, mascarpone could be used as an alternative to elevate the dessert. Let's just please not attempt to make this a pumpkin spice fruit pizza. Because, just no. Happy fall!


Fruit Pizza
prep time
45 MINS
cook time
18 MINS
cooling time:
1 HR
Ingredients
CRUST:
  • 1 batch store-bought sugar cookie dough

    TOPPINGS:
    • cream cheese frosting (see *easy* recipe below)
    • 8 oz fresh strawberries, sliced
    • 2 oz mandarin orange canned
    • 3 fresh kiwis, peeled & sliced
    • 2 oz fresh blueberries
    • 2 oz fresh grapes, halved
    • 1 oz fresh raspberries
    •  fresh mint (optional to garnish)
    FOR THE GLAZE:
    • tablespoon apricot jelly/preserves
    • 2 tablespoons honey

    Instructions
    CRUST:
    1. Preheat the oven to 350º F.
    2. Press the dough into a pizza pan in an even layer, and bake for 15 to 20 minutes, or until set and golden around the edges but still soft towards the center.
    3. Allow the crust to cool completely before topping with cream cheese frosting and fruit.
    cream cheese frosting:
    1. In a large bowl, beat 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter until smooth. Slowly add 2 cups of powdered sugar and 1 tsp of pure vanilla extract. Beat until just combined; do not over mix!
    2. Frosting can be stored in an airtight container for up to 5 days.
    TOPPINGS:
    1. Spread the cooled cookie crust with an even layer of cream cheese frosting.
    2. Arrange the fruit in whatever pattern your heart desires on top of the frosting.
    3. Brush the fruit with glaze.
    GLAZE:
    1. In a small saucepan, heat the apricot jelly and honey until warmed. Stir until combined.

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