Contents
- 1 The First Bite That Started It All
- 2 My Messy (But Delicious) First Try
- 3 Why This Recipe Works
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Fruit Pizza with Cookie Crust
- 7 Fun Twists on Fruit Pizza
- 8 Serving & Pairing Ideas
- 9 Keeping It Fresh
- 10 Quick Fixes
- 11 Your Questions, Answered
- 12 Slice of Joy
- 13 Easy Homemade Fruit Pizza with Cookie Crust
The First Bite That Started It All
I still remember the first time I tried fruit pizza. The buttery cookie crust crunched under my fork. The creamy frosting melted on my tongue. Juicy strawberries and kiwi burst with freshness. Ever wondered how you could turn fruit pizza into something unforgettable? That first bite made me a believer. Now I make it for every summer gathering. The colors alone make people smile. Try it once, and you’ll see why.My Messy (But Delicious) First Try
My first fruit pizza was a comedy of errors. I forgot to chill the frosting, so it slid right off the crust. The glaze turned into sticky syrup. But here’s the thing: mistakes make cooking real. My family still ate every bite. Now I laugh at how stressed I was. Cooking isn’t about perfection—it’s about joy. Share your own kitchen blunders below!Why This Recipe Works
• The cookie crust stays soft yet sturdy, holding all that fruit. • Tangy cream cheese frosting balances the sweet glaze. Which flavor combo surprises you most? I love mango with blueberries. The colors pop, and the flavors sing. Try mixing tropical and berries for a twist. Let me know your favorite pairings!A Slice of History
Fruit pizza started in 1980s America. Home cooks wanted a fun, easy dessert. *Did you know it was inspired by Danish fruit tarts?* The cookie crust made it simpler. Now it’s a potluck classic. Perfect for picnics or birthdays. What’s your go-to party dessert? Share in the comments!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sugar Cookie Crust: | ||
| Salted butter | ½ cup | Mostly melted |
| Granulated sugar | ½ cup | |
| Powdered sugar | ½ cup | |
| Vegetable (or canola) oil | ½ cup | |
| Large egg | 1 | |
| Vanilla extract | ½ teaspoon | |
| Salt | ⅛ teaspoon | |
| Baking soda | ½ teaspoon | |
| Cream of tartar | ½ teaspoon | |
| All-purpose flour | 2 + ¼ cups | |
| Cream Cheese Frosting: | ||
| Cream cheese | 8 ounces | Softened |
| Powdered sugar | ½ cup | |
| Sour cream | ½ cup | |
| Vanilla extract | 1 teaspoon | |
| Fruit Layer: | ||
| Fresh fruit | 4 cups | Cut into bite-sized pieces |
| Glaze: | ||
| Apple juice | ½ cup | |
| Lemon juice | 2 tablespoons | |
| Granulated sugar | ⅓ cup | |
| Corn starch | 1 teaspoon | |
| Cold water | 3 teaspoons | |
How to Make Fruit Pizza with Cookie Crust
Step 1 Preheat oven to 350°F. Grease a 10×15 sheet or round pizza pan. Set it aside. Mix butter, sugars, oil, egg, and vanilla. Step 2 Add dry ingredients slowly. Mix until dough forms. Press dough into the pan evenly. Bake 14–18 minutes until golden. Step 3 Blend cream cheese, powdered sugar, sour cream, and vanilla. Chill frosting. Wash and chop fruit while crust cools. Step 4 Cook juices and sugar in a saucepan. Whisk cornstarch with water. Add to saucepan. Stir until glaze thickens. Cool. Step 5 Spread frosting on cooled crust. Arrange fruit. Brush glaze over top. Chill before serving. Cut into slices or squares. (Hard-learned tip: Pat fruit dry. Wet fruit makes the crust soggy.) What’s your favorite fruit to use? Share below! Cook Time: 20 minutes Total Time: 1 hour 45 minutes Yield: 12 servings Category: Dessert, SummerFun Twists on Fruit Pizza
Tropical Twist Use mango, pineapple, and kiwi. Add shredded coconut on top. Berry Blast Strawberries, blueberries, and raspberries. Drizzle with melted chocolate. Autumn Spice Swap glaze with caramel. Top with apples, pears, and a sprinkle of cinnamon. Which twist would you try first? Vote in the comments!Serving & Pairing Ideas
Serve with whipped cream or vanilla ice cream. Garnish with mint leaves. Pair with iced tea or lemonade. For adults, try a sweet Moscato wine. Which would you choose tonight?
Keeping It Fresh
Store leftover fruit pizza in the fridge for up to 2 days. Cover it well to keep the crust crisp. Freezing isn’t ideal—the fruit gets soggy. Want it fresh? Prep the crust and frosting ahead. Add fruit and glaze just before serving. *Fun fact: My grandkids call this “breakfast pizza” when I use berries!* Batch-cooking? Double the crust dough and freeze half for next time. Why this matters: Fresh fruit tastes best, so timing is key. Have you tried making mini versions in muffin tins? Share your twist below!Quick Fixes
Crumbly crust? Press it firmly into the pan before baking. Runny glaze? Add the rest of the cornstarch slurry. Soggy fruit? Pat it dry before arranging. Why this matters: Small tweaks save the dish. Last week, my neighbor’s glaze was too thin—she fixed it with extra cornstarch. What’s your biggest kitchen rescue story?Your Questions, Answered
Q: Can I make this gluten-free? A: Swap the flour for a 1:1 gluten-free blend. Check the baking soda too. Q: How far ahead can I prep? A: Bake the crust 1 day early. Add frosting and fruit the same day. Q: Any easy fruit swaps? A: Try canned mandarins (drained) or thawed frozen berries in a pinch. Q: Can I halve the recipe? A: Yes! Use a 9×9 pan and bake 12-15 minutes. Q: Is there a lighter frosting option? A: Greek yogurt works instead of sour cream for a tangy twist.Slice of Joy
This fruit pizza is my go-to for summer parties. It’s sweet, colorful, and always a hit. Tag @SavoryDiscovery on Pinterest with your creations! Did you try a new fruit combo? Tell me in the comments. Happy cooking! —Elowen Thorn
Easy Homemade Fruit Pizza with Cookie Crust
Description
Enjoy a delicious and colorful dessert with this Easy Homemade Fruit Pizza featuring a sugar cookie crust, creamy frosting, and fresh fruit topping.
Ingredients
Instructions
- Preheat your oven to 350°F and grease either a 10×15 cookie sheet or 12-15″ round pizza pan and set aside.
- In a large mixing bowl, mix together your wet ingredients and sugars until uniform.
- Slowly add in the dry ingredients, mixing until a dough is formed.
- Press the dough into an even layer in your prepared pan.
- Bake for 14-18 minutes, or until lightly golden brown. Remove from the oven and allow to cool fully.
- In a medium mixing bowl, use a hand mixer to blend all filling ingredients until it’s smooth. Chill in the fridge until ready to spread onto the cooled cookie crust.
- While the crust is baking and cooling, wash your fruit, pat it dry, and chop into bite-sized pieces. Store in the fridge until you’re ready to add your design to your fruit tart.
- In a medium saucepan over medium heat, add the juices and sugar, stirring often to dissolve the sugar.
- While the juices and sugar is cooking, whisk together the water and corn starch in a small bowl until no lumps remain. Pour about half of it into the saucepan and continue to cook until the glaze has thickened and clear (about 10 minutes). If desired, add the rest of the cornstarch slurry if you’d prefer a thicker glaze (or it feels runny still). Remove from the heat and allow to cool while you assemble the tart.
- Spread the cream cheese frosting into an even layer over the cooled cookie crust. Then arrange the fruit into the design of your choice. Brush the glaze over the fruit. Chill until ready to serve.
- Cut into squares or pie slices (depending on what shape pan you used), and enjoy!
Notes
- For best results, chill the assembled fruit pizza for at least 30 minutes before serving to allow the glaze to set.
Fruit Pizza, Cookie Crust, Dessert, Easy Recipe