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Fruit Pizza

A colorful dessert featuring a buttery cookie crust topped with cream cheese frosting and fresh fruits, perfect for family gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ¼ cup all-purpose flour For best results, use a brand like King Arthur.
  • ¾ cup granulated sugar White sugar provides the best sweetness.
  • ¼ tsp baking powder To help the crust rise.
  • ¼ tsp kosher salt Enhances sweetness.
  • 3.5 oz unsalted butter, room temperature Cut into 1” chunks; I like to use Land O'Lakes.
  • 1 large egg
  • 1 tsp vanilla extract Using pure vanilla will heighten flavor.
For the Topping
  • ⅓ cup whipping cream Heavy whipping cream yields the best results.
  • 1 (8 oz) brick cream cheese, room temperature I recommend Philadelphia for its creamy texture.
  • ⅓ cup granulated sugar To sweeten the frosting.
  • ½ tsp vanilla extract Optional; adds depth.
  • 1 tsp lemon juice Optional, but adds a refreshing zing.
  • 2 cups mixed fresh fruit Think strawberries, blueberries, kiwi, peaches—whatever's in season!

Method
 

Preparation of Dough
  1. In your stand mixer, combine 1 ¼ cup flour, ¾ cup sugar, ¼ tsp baking powder, and ¼ tsp kosher salt. Beat on low speed until combined.
  2. Add 3.5 oz of unsalted butter directly to the dry ingredients. Continue beating on low speed for about 2 minutes until the mixture resembles coarse crumbs.
  3. Beat in 1 large egg and 1 tsp vanilla until a smooth dough forms.
  4. Transfer the dough to a piece of parchment paper and form it into a disc. Chill for 30 minutes.
Baking the Crust
  1. Roll out the chilled dough into a 10” circle between two sheets of parchment paper. Transfer it onto a large baking sheet.
  2. Preheat your oven to 350ºF and chill the dough again for about 10 minutes.
  3. Bake for about 12 minutes or until the edges are golden and the surface appears dry. Allow it to cool completely.
Preparing the Topping
  1. While the crust cools, whip ⅓ cup of whipping cream until firm peaks form.
  2. In a separate bowl, beat 1 (8 oz) brick of cream cheese, ⅓ cup sugar, and ½ tsp vanilla until light, fluffy, and shiny.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assembly
  1. Spread the cream mixture over the cooled crust. Arrange your fruit on top just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best results, assemble right before serving.