Fruit Pizza
Total Time
2 hours
Prep Time
1 hour, 10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(188)
Ingredients
serves 10-12
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (150g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 3 cups (about 400g) assorted sliced fresh fruit
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Preparation
Chef’s notes
Make Ahead Instructions:
Prepare the cookie crust and frosting 1 day in advance—cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble the day of serving.
Special Tools (affiliate links):
Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Nonstick Pizza Pan or Baking Sheet | Icing Spatula
Pizza Pan:
Make sure you aren’t using a pizza crisper pan with the little holes/air vents in it. The pizza pan I use is this nonstick pizza pan.
Can I make this without a pizza pan? Yes, you can press this crust into a 9–10-inch circle or square on a regular baking sheet or press into a very thin crust in a 9×13-inch baking pan. Bake time is about the same, usually a minute or two less if using a 9×13-inch pan. No need to chill the cookie dough if using a 9×13-inch pan.
Cornstarch:
You can skip the cornstarch if you don’t have any. No need to replace with anything.
Adding Flavor to Frosting:
Feel free to add 2–3 teaspoons of fresh lemon or lime juice, plus the zest of either fruit. Alternatively, you could add 1/2 teaspoon of almond extract.
Updated in 2022:
The crust used to call for 1/2 teaspoon of baking soda (in addition to the baking powder in the recipe), but it wasn’t necessary so we no longer use it. Additionally, the frosting used to be extremely sweet and yielded a lot. I reduced the confectioners’ sugar down from 2 cups (240g) to 1 and 1/4 cups (150g). I also reduced the butter from 4 Tablespoons down to 3. The recipe above reflects these changes.