A Taste of Summer Fruit Pizza

Bright sugar cookie crust, creamy cream cheese frosting, rainbow fruits—ultimate refreshing dessert delight!

15-Word Short Description Soft sugar cookie base smothered in tangy cream cheese frosting and piled high with fresh summer fruits.

Ingredients (US Cups & Measures, makes one 12″ fruit pizza, 10 servings)

Sugar Cookie Crust

• 1⅓ cups all-purpose flour (about 188 g)
• 1½ tsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, softened (≈ 113 g)
• ¾ cup granulated sugar (≈ 150 g)
• 1 large egg (room temperature)
• 1 tsp pure vanilla extract

Cream Cheese Frosting

• 8 oz (226 g) full-fat brick cream cheese, softened (1 package)
• 3 Tbsp (43 g) unsalted butter, softened
• 1¼ cups confectioners’ sugar (≈ 150 g)
• 1 tsp pure vanilla extract

Fruit Topping

• About 3 cups assorted fresh fruit, sliced (≈ 400 g total) Examples: strawberries (sliced), blueberries (1 cup), kiwi (sliced), peaches or nectarines (sliced), raspberries, blackberries, mango chunks, pineapple tidbits

Directions

1. Crafting the Sugar Cookie Crust (20 minutes + 20 min chill)

• Mix dry ingredients: In a medium bowl, whisk together 1⅓ cups flour, 1½ tsp cornstarch, 1 tsp baking powder, and ¼ tsp salt until evenly combined.
• Cream butter & sugar: In a separate large bowl, beat ½ cup softened butter and ¾ cup sugar on medium-high speed for about 2 minutes, until light and fluffy.
• Add egg & vanilla: Beat in the egg and 1 tsp vanilla extract until smooth, scraping down sides as needed.
• Combine wet & dry: Gradually add the dry mixture to the butter-egg mixture, mixing on low speed until a soft dough forms.
• Chill the dough: Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes (prevents spreading too thin when baked).

2. Baking the Cookie Base (20 minutes)

• Preheat oven: Preheat to 350 °F (177 °C).
• Roll out dough: Lightly flour a clean surface. Unwrap the chilled dough and roll into a 12-inch circle about ⅓” thick.
• Transfer to pan: Gently transfer the dough to a greased or parchment-lined 12″ pizza pan (or large, rimmed baking sheet), repairing any cracks.
• Bake: Bake for 17–19 minutes, until edges are just golden. Avoid overbaking—crumbles if too dark.
• Cool: Remove from oven and let the crust cool completely on the pan (≈ 30 minutes).

3. Preparing the Cream Cheese Frosting (5 minutes)

• Beat cream cheese & butter: In a clean bowl, beat 8 oz softened cream cheese and 3 Tbsp softened butter on medium speed for about 2 minutes, until creamy.
• Add sugar & vanilla: Add 1¼ cups confectioners’ sugar and 1 tsp vanilla extract. Beat another minute until smooth and fluffy.
• Frost the crust: Once the cookie base is completely cool, spread the frosting evenly over the surface, leaving a small border at the edges.

4. Decorating with Fresh Fruit (5 minutes)

• Arrange fruit: Starting from the outer edge, arrange sliced strawberries, blueberries, kiwi, peach/nectarine slices, raspberries, blackberries, pineapple chunks, or any favorites in concentric circles or a pattern of your choice.
• Finish: Gently press fruit into the frosting so they adhere.

5. Serve & Store (quick)

• Slice & serve: Cut into 10–12 wedges. Serve immediately for best crust texture.
• Store: Refrigerate leftovers, covered, up to 3 days. (Do not freeze—fruit and frosting texture degrade.)

Prep Time & Nutrition

• Prep Time: 1 hr 10 min (including 20 min chilling + 30 min crust cooling)
• Cook Time: 20 min
• Total Time: 1 hr 30 min
• Calories: ≈ 350 Kcal per serving (1/10 pizza)

Tips

• Prevent cracks in crust: Chill dough thoroughly. If dough warms while rolling, return to fridge briefly.
• Even fruit slices: Use a sharp knife or mandoline for uniform slices so each bite is balanced.
• Avoid soggy frosting: Make sure crust is completely cool before frosting to prevent melting.
• Flavor variations: Add a drizzle of honey or melted apricot jam over fruit for extra shine and sweetness.
• Citrus zing: Stir 1 Tbsp lemon or lime juice (and zest) into the frosting for a bright, tangy twist.
• Dairy-free version: Swap cream cheese and butter for dairy-free cream cheese and margarine; use gluten-free flour if needed.
• Make-ahead crust: You can bake the crust a day ahead and wrap airtight; frost and top just before serving.
• Seasonal fruit: Feel free to swap berries for sliced peaches, plums, or grapes—make it a year-round treat.

Enjoy this vibrant, crowd-pleasing Fruit Pizza—summer on a slice any time of year!