Fruit Pizza with Cookie Crust

This fruit pizza makes any gathering feel like a celebration. Its soft brown sugar cookie crust, tangy cream cheese frosting, and colorful juicy fruit topping never fail to bring a smile to the table. This is my go-to summer dessert for cookouts and backyard birthdays, but it is equally perfect for brightening up a dull weekday evening.

I remember the very first time I made this for my neighbor’s baby shower. Everyone raved and not a crumb was left on the tray afterward. Now, no family gathering is complete without someone asking for fruit pizza.

Ingredients

• All purpose flour: gives the crust shape and tenderness Use fresh flour for best texture
• Baking powder: helps the crust rise so it bakes up soft and light Check freshness by seeing if it bubbles in water
• Fine salt: sharpens the flavor and balances sweetness Choose sea salt for a clean finish
• Unsalted butter: brings richness and moisture Using high quality butter really boosts flavor
• Light brown sugar: in the crust adds caramel notes and extra chew Look for soft clump free sugar
• Egg: binds the dough for chewy texture Use a large egg at room temperature for easier mixing
• Vanilla extract: lots of flavor depth Pure vanilla is best
• Almond extract: gives subtle bakery aroma Use just a touch and store tightly sealed
• Low fat cream cheese: keeps frosting tangy yet light For best texture let it come to room temperature first
• Maple syrup or honey or powdered sugar: adds sweetness and helps frosting spread smoothly Use pure syrup or honey if possible
• Fresh strawberries plus any berries or favorite fruit you love: Pick ripe fruit that feels heavy and smells fragrant
• Fresh honey (optional): drizzle ties all the flavors together Use local honey if you can for bonus aroma

Step-by-Step Instructions

Make the Dough:

In a medium bowl whisk flour baking powder and salt together until well combined This step keeps the leavening even throughout the crust

Cream the Butter and Sugar:

In a large mixing bowl beat softened butter and brown sugar on medium speed until fluffy and pale This usually takes about two minutes Scrape down the sides to make sure everything gets in

Add Egg and Extracts:

Mix in the egg vanilla and almond extract Beat again on medium until fully combined This is where the dough starts to smell amazing

Combine Wet and Dry:

Slowly add the dry ingredients into the butter mixture on low speed Mix until it just comes together Avoid over mixing or the crust will be tough

Shape and Bake:

Press the dough evenly into a greased pan A quarter sheet pan or 12 inch pizza pan work great Once shaped poke with a fork all over to prevent bubbling Bake at 350 degrees Fahrenheit for fifteen to eighteen minutes until just golden

Cool the Crust:

Let the baked cookie crust cool for about twenty minutes on a wire rack This makes it much easier to frost

Make the Frosting:

In a bowl whisk low fat cream cheese with maple syrup or honey and vanilla until smooth and creamy Add a pinch of salt and keep stirring until everything is well blended

Frost and Top:

Spread the frosting gently over the cooled crust right up to the edges Top with sliced strawberries blueberries blackberries or whatever fruit looks most delicious Drizzle with honey for extra shine if you want

Slice and Serve:

Use a sharp knife or pizza cutter to slice into generous squares or wedges Serve right from the pan or lift out pieces to a serving plate

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Using local berries always reminds me of picking fruit with my grandpa in his backyard We would laugh trying to sneak extra berries while he was not looking and now my kids love helping decorate their own fruit pizza slices

Storage Tips

Once assembled store fruit pizza tightly covered in the fridge for up to two days For best results add very juicy fruit like kiwi just before serving to keep everything crisp and fresh Leftover slices can be carefully stacked with parchment between layers

Ingredient Substitutions

No strawberries on hand Swap in mango sliced peaches or seedless grapes Dairy free guests will enjoy a coconut yogurt based frosting instead Try gluten free flour blends if anyone is avoiding wheat and bake just until golden

Serving Suggestions

Serve fruit pizza as a cool afternoon snack at pool parties or as a light dessert after a barbecue Smaller portions work beautifully as brunch bites My favorite way is with a fresh lemonade or iced tea beside each plate

Cultural Context

Fruit topped flatbreads show up in cuisines around the world but this American gem really took off in the 1980s as a fresh playful take on dessert It is a great canvas for seasonal fruit and always brings people together around the table

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Enjoy this vibrant fruit pizza the next time you want a crowd-pleasing dessert that is as fun to make as it is to eat.

Frequently Asked Questions

→ What fruits work best for this dessert?

Use fresh strawberries, blueberries, raspberries, blackberries, or any seasonal favorites. Mix and match for color and flavor.

→ How do I prevent the cookie crust from bubbling?

Once pressed into the pan, poke the dough gently with a fork before baking to allow steam to escape.

→ Can I make the crust ahead of time?

Yes, bake the cookie base a day in advance. Once cooled, store it covered at room temperature.

→ Is a sheet pan or round pizza pan better?

Either works—choose a round pan for a classic pizza look, or use a sheet pan for easier slicing.

→ Can I substitute powdered sugar for maple syrup in the frosting?

Yes, use one cup of powdered sugar if you prefer a sweeter, thicker frosting.

→ How should leftovers be stored?

Keep slices in an airtight container in the refrigerator for up to three days.