Dessert Fruit Pizza
Bright and colorful Dessert Fruit Pizza with a sugar cookie crust, cream cheese frosting, and a citrus glaze. A potluck showstopper!See below the recipe card for step-by-step images.
Servings: 12
Ingredients
For the Crust
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ¼ tsp vanilla extract
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
For the Glaze
- ¼ cup granulated sugar
- 2 tsp cornstarch
- ¼ cup (no-pulp) orange juice
- ¼ cup water
For the Topping
- 8 oz. cream cheese softened
- 1½ cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Assorted Fruit
- approximately 3-4 cups fresh fruit of your choosing
Instructions
- In a medium bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add in the egg and vanilla and combine.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt; add to the creamed butter mixture and beat until combined.
- Cover tightly and chill dough for 30 minutes (or up to 24 hours.)
- Preheat oven to 350°F.
- Coat a 12-inch pizza pan with nonstick cooking spray; press chilled dough onto the pan in a flat even circle.
- Bake for 12-14 minutes or until light golden brown. Remove from oven and cool completely.
- For the topping, in a medium bowl with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Add in the heavy cream and vanilla; beat until combined.
- Spread topping evenly over cooled cookie crust, arrange fruit over the top.
- In a small saucepan, whisk together the sugar and cornstarch; pour in the orange juice and water and whisk until combined. Bring to a boil, then immediately turn down the heat to medium-low, stirring continuously until thickened, 1-2 minutes. Take off the heat and allow to cool completely.
- Brush the pizza with the glaze, slice and serve!
Video
Notes
- Store bought dough: You can use store bought dough. It tends to be thinner, so you might end up with a crispier crust than intended or need to adjust your baking time slightly.
- Rectangular pan: I used a round pan, but I have heard of readers doubling the crust to fit a rectangular 12×17-inch cookie sheet. As long as the thickness is the same, the bake time should be similar.
Nutrition
Calories: 284kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 141mg | Potassium: 93mg | Fiber: 1g | Sugar: 30g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg