Summer continues to be one of my favorite seasons and it brings so many yummy recipes! Summer means cookouts, fruit, ice cream, and so much more. One of my all-time favorite desserts is fruit pizza. Fruit pizza is so much better in the summer when fruits are fresher and brighter! My favorite thing about this dessert is that you can tweak it to fit your personal favorites. If you don’t like certain fruits, you can choose those you enjoy. Some people prefer fruit to be piled on; others prefer just a small amount. Experiment with your toppings and figure out what you like best – the options are endless with this summer dessert! This recipe can also be made into individual, small cookies for larger groups!
Sugar Cookie Base:
- ½ c. butter, softened
- ¾ c. white sugar
- 1 egg
- 1 ¼ c. all-purpose flour
- 1 tsp. cream of tartar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 (8 oz.) package cream cheese
- ½ cup white sugar
- 2 tsp. vanilla extract
Use whatever you like! For this specific recipe, I used strawberries, kiwi, peaches, and blueberries. The only fruit I would suggest staying away from is bananas – simply because they turn brown easily.
- 3 Tbsp. cornstarch
- 1 ½ c. orange juice (or any fruit juice without pulp)
- 1 c. sugar
- 2 tsp fresh lemon juice
Sugar Cookie Base:
- Preheat oven to 350° F.
- In a large mixing bowl, cream the butter and sugar together until smooth. Mix in egg. Combine flour, cream of tartar, baking soda, and salt. Stir into creamed mixture until blended.
- Press dough into ungreased pizza pan.
- Bake for 8-10 minutes, or until lightly browned. Allow to cool. (Sometimes if I need to speed up the process, I will let baked sugar cookie sit out of the oven for 10 minutes and then place in the refrigerator for quick cooling).
- In a large mixing bowl, beat together the cream cheese and sugar. Add vanilla and mix.
- Spread frosting layer onto cooled crust.
- Arrange desired fruits on top and chill for 30 minutes, or until ready for service.
- Boil cornstarch, fruit juice, sugar, and lemon juice together on stovetop.
- Once the glaze has cooled, pour over fruit.
- If you find yourself in a hurry, store bought cookie dough works just as well. I’ve used Annie’s Vanilla Sugar Cookie dough a few times and it turns out perfectly!
- The glaze works as a “sealant” and helps the fruit stay fresher for a longer period of time. However, I’ve made the recipe plenty of times without it, and it still tastes great.
- Try out the glaze using different fruit juices and see which you like best (just make sure they are pulp-free). Each juice provides a unique flavor and you’ll probably find that you like one the best!
- Refrigerate pizza for yummy leftovers.
Let us know if you try the recipe and if you like it!!
Contributed by Rachel Hickman, Lipscomb University Dietetics Students