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This homemade fruit pizza combines a chewy brown sugar cookie base with silky cream cheese frosting and fresh fruit, creating the perfect balance of textures and flavors for any gathering. The sweet-tangy combination always disappears quickly at my summer potlucks.
The first time I made this fruit pizza for my niece's birthday, it became an instant tradition. Five years later, I still get requests for "that cookie with the rainbow fruit" whenever family visits.
Ingredients
- All purpose flour: Provides structure while staying tender when mixed correctly
- Baking powder: Gives just enough lift without making the crust cakey
- Brown sugar: Adds depth and moisture the regular sugar cannot match
- Unsalted butter: Creates richness and the perfect texture
- Egg: Binds everything together while adding moisture
- Vanilla and almond extracts: Work together to create a bakery worthy flavor profile
- Cream cheese: Creates the perfect tangy base for the frosting
- Maple syrup or honey: Naturally sweetens without making the frosting too cloying
- Fresh berries: Add color brightness and natural sweetness
- Optional honey drizzle: Brings everything together with a subtle finishing touch
Step-by-Step Instructions
- Prepare the oven and pan:
- Heat your oven to 350°F and thoroughly grease your pan of choice. The recipe works beautifully in a quarter sheet pan, a 9 x 13 inch baking dish, or a 12 inch round pizza pan.
- Mix the dry ingredients:
- Whisk together the flour, baking powder and salt in a medium bowl until evenly distributed. This ensures your cookie base bakes evenly without pockets of salt or baking powder.
- Cream butter and sugar:
- Beat the butter and brown sugar together for a full two minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This step incorporates air that helps create the perfect cookie texture.
- Add wet ingredients:
- Mix in the egg, vanilla, and almond extract until completely combined. The almond extract is subtle but makes a remarkable difference in the final flavor profile.
- Incorporate dry ingredients:
- Add the flour mixture and beat just until combined. Stop mixing as soon as the flour disappears to prevent a tough cookie base.
- Press and bake the crust:
- Spread the dough evenly in your prepared pan. If the dough feels sticky, chill it for 10 minutes first or wet your fingers slightly. Poke several holes with a fork to prevent bubbling, then bake for 15 to 18 minutes until lightly golden around the edges.
- Prepare the frosting:
- While the crust cools, whisk together cream cheese, maple syrup or honey, vanilla, and a pinch of salt until smooth and spreadable. The frosting should be thick but easy to spread.
- Assemble and decorate:
- Once the crust has cooled for 20 minutes, spread the frosting in an even layer across the surface. Arrange your fruit in an attractive pattern, working from the outside in for the most professional appearance.
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The almond extract in the cookie base is my secret weapon in this recipe. I discovered it by accident when I ran short on vanilla, and now I would never make this fruit pizza without it. The subtle nutty undertone provides the perfect counterpoint to the sweet berries and tangy frosting.
Make Ahead Strategy
For the best results, bake the cookie base and prepare the frosting up to a day in advance, but store them separately in the refrigerator. Assemble with fruit just a few hours before serving. This prevents the cookie from becoming soggy while still allowing the flavors to meld beautifully.
Seasonal Fruit Guide
While berries create the most striking appearance, this fruit pizza adapts beautifully to whatever is in season. Try mandarin segments and kiwi in winter, peaches and cherries in summer, or apples and pears thinly sliced and briefly soaked in lemon water in autumn. The key is ensuring whatever fruit you choose is patted completely dry before placing on the frosting.
Creative Variations
Transform this recipe for different occasions by changing the cookie shape. Use a heart-shaped pan for Valentine's Day or press the dough into a large rectangular pan and decorate with fruit to resemble a flag for patriotic holidays. For individual servings, press small rounds of dough onto a cookie sheet and decorate each mini pizza separately.
Frequently Asked Questions
- → What fruits work best for topping?
Fresh strawberries, blueberries, raspberries, blackberries, and kiwi are popular choices. Use fruits that are in season for the best flavor!
- → Can I make the crust ahead of time?
Yes, you can bake the crust a day in advance. Store it covered at room temperature and add frosting and toppings when ready to serve.
- → How do I prevent the crust from bubbling during baking?
Use a fork to prick holes throughout the dough before baking. This allows steam to escape and prevents bubbles.
- → Can I substitute the cream cheese frosting?
Yes, you can use whipped cream, Greek yogurt sweetened with honey, or even chocolate ganache as a substitute for cream cheese frosting.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The fruit may release moisture, so it's best enjoyed fresh.