This fruit pizza recipe is one of my favorite summer desserts. I made it last year for our family vacation at the beach. We had a great time, made a lot of great memories and yummy food! You just can’t beat fresh fruit, cream cheese frosting and a crisp shortbread crust. Fruit pizza is very simple to put together, but it looks really impressive and tastes fantastic.
I don’t have step by step photos for you with this family favorite recipe, but it’s so simple, you won’t need any illustrations. I’ll just substitute happy beach vacation pictures for your viewing pleasure while we talk food…MmmmK?
Here’s what you’ll need:
Flour, butter, and powdered sugar for the crust
A variety of fruits: berries, peaches, pineapple, kiwi…anything that isn’t too watery will work great. Strawberry jam for the glaze.
Two boxes of cream cheese (you can sub one box of cream cheese with a box of neufachel, and I won’t tell), granulated sugar, and vanilla extract for the frosting spread.
Preheat your oven to 350 degrees.
First, mix 2 cups of flour and 2/3 of a cup of powdered sugar. Blend in a cup of butter. Or does it sound nicer to call it two sticks of butter? Just don’t substitute anything for the real butter. It makes the recipe. I like to use a pastery blender to blend everything together, but two forks will work fine too. It will be very crumbly and you won’t think it’s going to work. But it will! It’s a shortbread, and it will be nice and firm and solid after baking. And really, really yummy.
Transfer your crumbley ‘dough’ to a pizza pan and pat out into a circle. Bake in your preheated oven for 12 to 15 minutes, or until lightly golden brown around the edges. It will need to cool completely before assembly, so I will often do this step the day before or earlier in the day and just keep it covered until I need it.
Next, we’ll blend together the frosting. This is what really makes the fruit pizza recipe. Just blend the two 8 oz. blocks of cream cheese with 2/3 cup granulated sugar and a teaspoon of vanilla extract. Perfecto. Put in the fridge.
When you’re ready to put everything together, slice up the strawberries and any larger fruit you’re using. I like to use an egg slicer for the strawberries and kiwi.
Now, spread the cream cheese onto your crust in a nice thick layer. I like to leave a bit of crust showing at the edge like a pizza. Start at the outside edge and arrange your fruit slices in a circle. Slightly overlap each circle, and you can alternate fruit from one row to the next. I dotted the blueberries around on mine a little randomly. Repeat your circles until the whole pizza is covered in fruit. To keep it looking fresh, blend 2 Tablespoons of strawberry jam and 2 t. water together to make a glaze. Brush or spoon over the fruit.
- 2 cups flour
- ⅔ cup powdered sugar
- 2 sticks salted butter
- 2, 8 oz. packages of cream cheese, softened
- ⅔ c. granulated sugar
- 1 t. vanilla extract
A variety of fresh fruits of your choice, sliced thin.
I use an egg slicer for strawberries and kiwi, but leave the blueberries whole. We love
- 2 T strawberry jam thinned with 1 t warm water
- Combine sugar and flour and cut in butter until crumbly**.
- Press into a 12 inch pizza pan.
- Bake at 350* for 12-15 min or until very lightly brown.
- Allow to cool completely
- Frost cookie with cream cheese frosting:
- Blend ingredients until creamy, and spread over your fruit pizza.
- Top with sliced fresh fruit, arranged in a spiral pattern, or just scattered thickly on top.
- Spread with glaze to keep fruit fresh.
- Chill until serving time.
- Cut in wedges to serve.
You can serve it right away, or refrigerate until you’re ready to serve. It keeps well for several hours, but that’s as long as I’ve had one last.
laurel Reynolds says
Do you have a THM friendly version of this?
Gwen Brown says
I don’t but I will work on one!