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Fruit Pizza

Fruit Pizza is a vibrant and refreshing dessert that showcases seasonal fruits on a cookie crust with a luscious cream cheese frosting.
Prep Time15 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Servings: 8 people
Calories: 727kcal
Author: Melissa Griffiths

Ingredients 

  • For the cookies crust:
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • ⅓ cup cornstarch
  • 3 ¼ cups all-purpose flour
  • For the fruit dip layer:
  • 8 ounces cream cheese , at room temperature
  • 10 ounces marshmallow fluff 1 jar
  • 2 teaspoons vanilla extract

Instructions

For the Cookie Crust:

  • In a large mixing bowl, use a hand or stand mixer to cream together the butter and sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In another bowl, sift together the flour, cornstarch, and salt.
  • Gradually add the dry ingredients to the wet mixture, about ½ cup at a time, mixing just until incorporated.
  • Roll the dough into a ¼-inch thick circle to fit onto a pizza pan.
  • Refrigerate the dough for 30 minutes to firm up.
  • Preheat your oven to 350°F (175°C). Bake the cookie crust for 12-15 minutes or until the edges are lightly golden.
  • Allow the crust to cool completely before adding the toppings.

For the Fruit Dip Layer:

  • In a mixing bowl, whip together the cream cheese, marshmallow fluff, and vanilla extract until smooth and creamy.

To Assemble the Fruit Pizza:

  • Evenly spread the creamy fruit dip over the cooled cookie crust.
  • Artfully arrange an assortment of sliced fresh fruits on top of the dip. Use strawberries, kiwis, bananas, grapes, or your favorite fruits.

Notes

  • Choose fruits that aren’t overly juicy to prevent the cookie crust from becoming soggy. Also, consider a colorful variety to make your fruit pizza visually appealing.
  • Don’t skip the step of chilling the dough, as this helps to prevent the cookie crust from spreading too much during baking.
  • This fruit pizza is best served the day it’s made. If needed, store it in the refrigerator for up to a day, but keep in mind that the crust may soften over time.
  • Feel free to get creative with the fruit dip layer by adding citrus zest or mixing in a bit of yogurt for a tangy twist. You can also experiment with different shapes and sizes for the cookie crust.

Nutrition

Serving: 1slice | Calories: 727kcal | Carbohydrates: 101g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 320mg | Fiber: 1g | Sugar: 45g | Calcium: 46mg | Iron: 3mg