Fruit Pizza
Soft sugar cookie with just a hint of lemon meets tangy cream cheese fruit dip and all the fresh fruit you can pile up in this Fruit Pizza recipe that is quick, easy to make, and is a guaranteed crowd pleaser. It's got the wow factor of a French Fruit Tart, but without the intimidation of making a tart crust and pastry cream filling!
Servings: 10 servings
Ingredients
Cookie Crust
- 1/2 cup salted butter softened
- 2/3 cup granulated sugar
- 1 large egg
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Toppings
- Strawberries
- Blueberries
- Raspberries
- Kiwi
- Peaches
- Pineapple
- Banana
- Mango
- Canned mandarin oranges drained
Instructions
- Preheat oven to 350°F. Prepare a 14-inch pizza pan or baking sheet by lining with parchment paper or spraying with cooking spray and dusting with flour.
- In a large bowl, cream butter and sugar together until light and fluffy. Add the egg, lemon zest, and vanilla, mixing well until combined.1/2 cup salted butter, 2/3 cup granulated sugar, 1 large egg, zest of 1 lemon, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, cream of tartar, and salt, mixing until combined.1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt
- Pat the cookie dough into the pan, pressing it in a thin layer all the way to the edges. Bake in the preheated oven for 12-14 minutes, just until the edges of the crust are a light golden brown. Don't overbake so the cookie stays soft. Cool completely.
- While the cookie crust cools, beat the cream cheese in a medium bowl for 1 minute until creamy and smooth. Add the powdered sugar, lemon juice, and vanilla extract, beating until combined.8 ounces cream cheese, softened, 1/2 cup powdered sugar, 1 Tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract
- Spread over the cookie crust, then top in a decorative design with the fruit of your choosing. Keep in the fridge until ready to serve. Best the day it is made.Strawberries, Blueberries, Raspberries, Kiwi, Peaches, Pineapple, Banana, Mango, Canned mandarin oranges
Video
Notes
- You can make the cookie crust 1 day in advance and wrap it in plastic wrap. Store at room temperature overnight and assemble the next day just before serving. Store any leftovers in the fridge for 1-2 days.
Nutrition
Calories: 300kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 295mg | Potassium: 84mg | Fiber: 1g | Sugar: 20g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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