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Fruit Pizza
Pictures by Alyssa Martin & Cajun Graham
Fruit pizza is a classic, and this really is the best fruit pizza recipe. It’s simple, straightforward, but so delicious (and so pretty!). No specialty pizza pan needed!
I love fruit pizza. It’s refreshing, gorgeous, and crazy delicious. Whether wanting a “fancy” or “fun” dessert you just can’t go wrong with fruit pizza! I mean, who can resist a sugar cookie crust, ultra luscious cream cheese frosting, and juicy fresh fruit? Not me. Talk about irresistible. PERFECT SUGAR COOKIE CRUST This fruit pizza relies on a perfect sugar cookie base. The dough is a simple one-bowl recipe that results in a lightly sweet, super tender sugar cookie crust that holds it’s shape well enough that you don’t need to chill the dough before using it. YES. Hi,I’m Cajun, lazy and detest chilling cookie dough unless absolutely necessary. (I have tried using the store bought dough and still have had fantastic drool-worthy results! Plus, keep in mind, that after the sugar cookie crust bakes, it’s slathered with frosting and topped with fruit. So any inconsistencies in perfect shape are forgotten. THE RIGHT PAN I used a stoneware pizza pan for the fruit pizza pictured here, but you can also use a basic half sheet pan for this recipe. And for a slightly thicker crust, you can use a 9X13-inch pan or a circle pizza pan. To use a metal pan, line your half sheet pan with parchment paper, lightly grease it, and then press the cookie dough into a rectangle about 10X14inches, give or take. It definitely does not need to be exact.
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Try to keep the thickness relatively the same throughout so it bakes evenly. As it bakes it will spread a little; that’s normal. *Tip: I tapped the pan down when I took it out of the oven and it literally gave it a crust like a pizza and the inside was lower- È delizioso! PERFECT CREAM CHEESE FROSTING And I do mean -PERFECT! The cream cheese frosting for this fruit pizza is very simple and very basic, but a few small surprises make it absolutely amazing. Along with cream cheese and powdered sugar (both very necessary for perfect cream cheese frosting), the twist and level-upper is there is also a smidge of butter and a dab of sour cream. The sour cream adds the perfect amount of bright freshness to the frosting without messing with the consistency (like lemon juice can do). ASSEMBLING THE FRUIT PIZZA Once the sugar cookie crust has baked and cooled, spread the frosting into an even layer across the top. And then! The moment we’ve all been waiting for… it’s time for the fruit. BEST FRUIT FOR FRUIT PIZZA (AND HOW NOT TO BE A PERFECTIONIST) Listen, I know Pinterest is going to make you feel like you have to create a picturesque fruit pizza fit for edible art galleries across the globe. But when it really comes down to it, my advice on how to decorate the fruit pizza is: DON’T STRESS! The combination of sugar cookie + frosting + fruit is so amazing, it can hold its own no matter what it looks like. MY TIPS FOR CHOOSING THE RIGHT FRUIT: Avoid fruits that are really watery and juicy (like watermelon) – it can make everything drippy and soggy, ew! Choose fruits that are ripe but hold their shape well. If using canned fruits, like pineapple and mandarin oranges, drain the fruit really well and then pat dry with paper towels. Cut the fruit in small bite-size pieces for easier serving, (alternate title: cut the strawberries in quarters so that it’s easier to slice the fruit pizza into squares for serving).
