Fruit Pizza
Description
This has to be my favorite recipe of all time. It is one that I have become known for. I’ve made it for Super Bowl parties, Easter, Birthdays, BBQs, even brunch! Anytime I find the excuse to make it, I do. It is SO good. A sweet, chewy sugar cookie crust, topped with a luscious cream cheese frosting and adorned with the most beautiful and tasty fresh fruit! YUM. It is super important to chill the dough before baking, otherwise it will spread like crazy. I typically bake my fruit pizza on a pizza stone, but of course I just dropped and broke mine, so a pan will work just fine! I cut out a parchment paper circle as a guide to help me shape the crust, but any shape will taste just as delicious. Please let me know what you think if you make this and send me pictures of your unique creations. Happy Baking!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 20 minutes cook time
- 50 minutes total time
Recipe
For the sugar cookie crust:
1 1/2 cups (190g) gluten free flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 cup softened butter
3/4 cup (150g) sugar
1 egg, room temperature
1 teaspoon vanilla extract
For the cream cheese frosting:
8 oz softened cream cheese
1/4 cup softened butter
2 cups (230g) powdered sugar
1 teaspoon vanilla extract
1 T milk of choice to thin as needed
For the topping:
Fresh fruit of choice, sliced.
For the sugar cookie crust:
1. In a medium bowl, combine gluten free flour, salt, baking powder, baking soda and cornstarch. Set aside.
2. In a large bowl or bowl of stand mixer, cream butter and sugar until light and fluffy.
3. Beat in egg and vanilla extract and mix until well combined, scrape down sides of the bowl as needed.
4. Slowly add dry ingredients into the wet ingredients and mix until completely combined.
5. Cover the dough and chill for 1 hour or overnight.
6. Press or roll dough out into a 12×12 inch circle. Chill dough in refrigerator for additional 30 minutes or in the freezer for 15 minutes before baking. This will help ensure the dough does not spread too much in the oven. Preheat oven to 350° while dough is chilling.
7. Bake at 350° for 15-18 minutes. The edges will be very light golden brown.
8. Allow crust to cool completely before decorating.
For the cream cheese frosting:
1. While the crust is cooling, prepare cream cheese frosting.
2. In a medium bowl or bowl of stand mixer, beat together softened cream cheese and butter until smooth.
3. Add half the powdered sugar and 1 teaspoon vanilla extract and beat until smooth.
4. Add remainder of powdered sugar and 1 T milk if needed to thin out frosting and beat until light and smooth.
Assembly:
1. Spread the cream cheese frosting on the cooled crust in a thick , even layer.
2. Wash and slice fresh fruit and decorate as desired.
3. Slice and serve. Enjoy! Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
For the sugar cookie crust:
1 1/2 cups (190g) gluten free flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 cup softened butter
3/4 cup (150g) sugar
1 egg, room temperature
1 teaspoon vanilla extract
For the cream cheese frosting:
8 oz softened cream cheese
1/4 cup softened butter
2 cups (230g) powdered sugar
1 teaspoon vanilla extract
1 T milk of choice to thin as needed
For the topping:
Fresh fruit of choice, sliced.
For the sugar cookie crust:
1. In a medium bowl, combine gluten free flour, salt, baking powder, baking soda and cornstarch. Set aside.
2. In a large bowl or bowl of stand mixer, cream butter and sugar until light and fluffy.
3. Beat in egg and vanilla extract and mix until well combined, scrape down sides of the bowl as needed.
4. Slowly add dry ingredients into the wet ingredients and mix until completely combined.
5. Cover the dough and chill for 1 hour or overnight.
6. Press or roll dough out into a 12×12 inch circle. Chill dough in refrigerator for additional 30 minutes or in the freezer for 15 minutes before baking. This will help ensure the dough does not spread too much in the oven. Preheat oven to 350° while dough is chilling.
7. Bake at 350° for 15-18 minutes. The edges will be very light golden brown.
8. Allow crust to cool completely before decorating.
For the cream cheese frosting:
1. While the crust is cooling, prepare cream cheese frosting.
2. In a medium bowl or bowl of stand mixer, beat together softened cream cheese and butter until smooth.
3. Add half the powdered sugar and 1 teaspoon vanilla extract and beat until smooth.
4. Add remainder of powdered sugar and 1 T milk if needed to thin out frosting and beat until light and smooth.
Assembly:
1. Spread the cream cheese frosting on the cooled crust in a thick , even layer.
2. Wash and slice fresh fruit and decorate as desired.
3. Slice and serve. Enjoy! Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.