All of the cakes and desserts I have eaten, this fruit pizza is undoubtedly my favorite. I will happily shun any birthday cake, German Chocolate, lemon curd-filled, and all other frosting-laden layered treats for this simple beauty. That’s not to say I wouldn’t eat the others as well but simplicity and lightness here wins above all.
I have made this treat for years; it’s the only cake that my brothers–the most devout anti-dessert folk–will happily eat and even request regularly. This fruit pizza isn’t sugary-sweet and is best made in the summer where the berries are most plump and fragrant. I like to use blueberries, strawberries, kiwis, and even canned mandarin oranges. The base is basically a giant sugar cookie and the ‘sauce’ or frosting is creamy and soft.The berries are sweet and juicy, where the kiwis and oranges can provide a citrusy tang. It’s relatively low in effort — you make the cookie, whip up the frosting, and pile on the fruits. No additional tiers, no layering, no sprinkles (unless you like sprinkles, then in that case, go for it!)
I’ve provided two recipes for the frosting. I personally prefer the whipped cream one but the cream cheese one is healthier (I suppose). You could even use Neufchatel cheese if you’d like. Heck, you could use both: spread the cream cheese on the cookie first, place the fruit, and then pipe the whipped cream on top for an extra luscious summer treat.
In my pictures here, I opted to use the cream cheese frosting. The fruit pizza is ready to eat as soon you frost and place the fruits, but I like it best the day after: the cookie is slightly softened from the frosting and juices from the fruits.
Adapted from AllRecipes
Makes one 9-inch diameter, ½-inch thick cookie
½ cup (1 stick or 8 tablespoons) unsalted butter, melted and cooled
½ cup white sugar
1 large egg
1 ¼ cup all-purpose flour*
½ teaspoon baking powder
¼ teaspoon table salt
¼ teaspoon vanilla extract
Fruit topping, such as blueberries, sliced strawberries, sliced kiwis, mandarin orange slices
One 8-ounce package cream cheese, at room temperature
⅓ cup white sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream, chilled
2 tablespoons powdered sugar
½ teaspoon vanilla extract
*Yes, yes, I use whole-wheat flour and it’s totally fine!
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and the ½ cup white sugar together in a bowl. Once the butter is a smooth, pale yellow, beat in the large egg and the ¼ teaspoon vanilla extract. Add in the flour, salt, and baking powder and mix until combined. The dough may be pretty soft and sticky; that’s quite okay!
Spread the dough evenly over the base of the 9-inch springform pan. Bake in the preheated oven for 15 minutes until lightly browned and the middle is just cooked through. Let this cookie base cool in the pan. Once at room temperature, transfer the cookie to the fridge. It’s up to you if you want to remove the pizza base from the pan before frosting. I like to leave it in the pan so it’s easier to wrap up and store.
While the base is cooling, prepare the frosting of your choice.
For frosting 1: Cream the cream cheese together with the ½ cup white sugar and 1 teaspoon vanilla extract with a mixer or with two spoons if you don’t feel like cleaning too many things. Once it’s all smooth and lighter, the frosting is ready for your cookie. Spread evenly over the pizza base.
For frosting 2: you’ll definitely need a mixer. Beat the heavy cream to soft peaks. Sift in the powdered sugar and the ½ teaspoon vanilla extract, and beat for another 30 seconds just to combine it all. Spread all the whipped cream over the pizza base; it’ll be a thick layer!
As for the fruit, just top your frosted giant cookie with your fruits. I like to have the fruits in one layer and in some neat circular design, but it’s up it you! If you’re serving the truly picky, you could serve frosted pizza cuts with a fruit bar and allow your guests to top their slices as they please.
Smoothing out the dough into the pan.