Description
This vibrant and refreshing Colorful Delicious Fruit Pizza is perfect for summer fun, featuring a buttery sugar cookie crust topped with creamy vanilla cream cheese frosting and an array of fresh, colorful fruits. Finished with an optional glossy fruit glaze, it’s a delightful treat for gatherings and celebrations.
Ingredients
Scale
Cookie Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
Fruit Toppings
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 1 pint raspberries
- 2 kiwis, peeled and sliced
- 1 mango, peeled and diced
- 1/2 cup mandarin orange segments, drained
Optional
- 1/4 cup apricot jam or apple jelly, for glaze
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
- Chill Dough: Knead the dough gently into a smooth disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier rolling.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough into a 12-14 inch circle about 1/4 inch thick for an even crust thickness.
- Transfer and Bake: Carefully transfer the rolled dough onto the prepared baking sheet and bake for 12-15 minutes, or until the edges turn a light golden brown.
- Cool Crust: Allow the cookie crust to cool completely on the baking sheet to ensure the frosting doesn’t melt.
- Prepare Frosting: Beat together softened cream cheese and butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing on low speed until combined and smooth.
- Flavor and Thin Frosting: Beat in vanilla extract and milk (or heavy cream) until the frosting reaches a smooth and spreadable consistency. Adjust milk quantity if needed.
- Frost the Crust: Spread the prepared cream cheese frosting evenly over the completely cooled sugar cookie crust.
- Arrange Fruit Toppings: Decorate the frosted crust with sliced strawberries, blueberries, raspberries, kiwi slices, mango pieces, and mandarin orange segments in an attractive pattern.
- Optional Glaze: Gently heat apricot jam or apple jelly in a small saucepan over low heat until melted, then brush the glaze over the arranged fruit for a shiny finish.
- Chill Pizza: Refrigerate the fruit pizza for at least 30 minutes to set and meld the flavors before serving.
- Serve: Slice into 16 portions and serve chilled for a refreshing and colorful summer dessert.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing.
- Chilling the dough prevents spreading during baking and makes rolling easier.
- The fruit glaze is optional but adds a beautiful shine and helps preserve the fruit.
- You can substitute fresh seasonal fruits based on availability and preference.
- Store leftover fruit pizza covered in the refrigerator for up to 2 days.
