Fruit Pizza Recipe

This Fruit Pizza Recipe has a soft and chewy sugar cookie crust, which is topped with a sweet spread made with cream cheese and marshmallow creme. It’s the perfect dessert for parties, ready in about 2 hours.

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Fruit Pizza Recipe Ingredients

For the Cookie Crust:

• 1 1/3 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 tsp. orange zest
• 1 tsp. vanilla
• 2 large eggs, room temperature
• 2 Tbsp. whole milk, room temperature
• 4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. kosher salt

For the Frosting:

• 2 (7-oz.) jars marshmallow creme
• 2 (8-oz.) packages cream cheese, softened

To Decorate:

• Mango, peeled and cubed
• Strawberries, hulled and sliced
• Canned mandarin oranges, drained
• Kiwi, peeled and sliced
• Blueberries
• Raspberries

How To Make Fruit Pizza

1. Make the Cookie Dough: Preheat the oven to 350°F. In a large bowl, use an electric mixer to cream the butter, sugar, orange zest, and vanilla until thoroughly combined. Add the eggs and beat until light and fluffy, then mix in the milk.
2. Combine Wet and Dry: In a separate medium bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture until just combined.
3. Chill the Dough: Divide the dough into two disks (or leave as one for a large sheet pan pizza). Flatten the disks and wrap them in plastic. Refrigerate for at least 1 hour or freeze for 20 minutes until firm.
4. Bake the Crust: Roll the chilled dough out onto a pizza pan or a large sheet pan. Bake for 15 to 18 minutes, until the cookie is cooked through and the edges are golden brown. Let the crust cool completely on the pan.
5. Make the Frosting: In a mixer fitted with the whisk attachment, whip the marshmallow creme and the softened cream cheese together until the mixture is light and smooth in texture.
6. Assemble and Serve: Spread the frosting evenly over the completely cooled cookie crust. Arrange your desired fresh fruit on top in a decorative pattern. Slice into wedges or squares and serve.

Recipe Tips

• How do I keep the fruit pizza from getting soggy? The two most important steps are to let the cookie crust cool completely before adding the frosting, and to pat your fruit (especially juicy fruits like strawberries and oranges) very dry with paper towels before arranging it on top.
• Why do I have to chill the cookie dough? Chilling the dough is a crucial step that you shouldn’t skip. It solidifies the butter, which prevents the giant cookie from spreading too much in the oven and results in a thicker, chewier crust.
• Can I make this ahead of time? Yes! For the best results, store the components separately. The baked cookie crust can be stored in an airtight container at room temperature for up to 2 days. The frosting can be stored in the fridge. Assemble with fresh fruit just before serving to keep everything crisp and fresh.
• What other fruits can I use? The sky’s the limit! Grapes, sliced peaches, and blackberries are also fantastic choices. The key is to create a colorful and beautiful pattern.

What To Serve With Fruit Pizza

This is a complete and show-stopping dessert that is perfect for any party, potluck, or summer barbecue. It needs no accompaniment and is a crowd-pleaser on its own. It’s fantastic with a simple glass of lemonade or iced tea.

How To Store Fruit Pizza

• Refrigerate: Once assembled, the fruit pizza must be stored in the refrigerator because of the cream cheese frosting. Cover it loosely with plastic wrap. It is best enjoyed within 2 days, as the cookie crust will soften and the fruit will release its juices over time.

Fruit Pizza Nutrition Facts

• Serving: 1 slice (1/24th of pizza)
• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 10g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pretty, Yummy Fruit Salad Recipe
• Tropical Fruit Galette Recipe
• Pioneer Woman Fruit Salad Recipe