Fruit Pizza

05.29.2015

Fruit Pizza | Cooking Classy

After many years of blogging I think it’s due time that I share a fruit pizza recipe. Besides what better way to start the summer off (even though it’s not officially summer it’s really starting to feel like it)?

This fruit pizza is so easy to make and everyone both young and old alike will absolutely love it! I mean how could it not be loved? It’s a giant, chewy sugar cookie covered with a luscious cream cheese topping, layered with a generous amount of vibrantly flavored fresh fruit and it’s finished with a sweet apricot jam which gives the pizza the perfect finishing sheen. I love the way the sweetened vanilla cream cheese topping compliments both the fruit and the cookie. And this isn’t just any cream cheese topping, this is made with the one and only PHILADELPHIA cream cheese. I swear by the stuff. It’s the only brand of cream cheese I’ll buy anymore, and I recommend it time and time again. I’m not really much of a brand snob but this is one I’m hooked on and you can always find a brick or two, or 8 in my fridge (especially around the holidays). It makes for the most luxuriously decadent and silky smooth cheesecakes and countless other desserts and it’s consistently reliable. It also adds the perfect touch to those creamy chicken dishes or pastas. I’ve bought other brands in the past and just end with so so results because the consistency or flavor is just off. Never with PHILADELPHIA. And it is just what this fruit pizza needs!

Save this recipe because you need to try it at least once this summer with the abundance of fresh fruit that’s in season! I can’t wait for the next get together or holiday so I have an excuse to make it again!

If you’d like to make the crust from scratch here is a homemade recipe I love. If you want it a little thicker you can do 1 1/2 or double the recipe. It’s also delicious to eat plain, just make it as directed then before baking sprinkle colored sugar sprinkles over the top.

Homemade Fruit Pizza Crust 

1 1/3 (190g) cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup (173g) granulated sugar
1/2 cup (4 oz) unsalted butter, softened but still cool
1  large egg
1 tsp vanilla extract

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter. Mix in egg and vanilla then slowly blend in dry ingredients. Butter a rimmed 12-inch pizza pan, line with a round of parchment and butter parchment (or line pan with foil and spray with cooking spray). Spray hands with non-stick cooking spray then spread cookie dough into an even layer in bottom of prepared pizza pan. Bake 12 – 14 minutes until edges are golden. Cool completely on a wire rack.

Fruit Pizza | Cooking ClassyFruit Pizza | Cooking ClassyFruit Pizza | Cooking ClassyFruit Pizza | Cooking ClassyFruit Pizza | Cooking Classy

Fruit Pizza

Fruit Pizza

Ingredients

  • 1 (16.5 oz) pkg refrigerated sugar cookie dough
  • 1 (8 oz) pkg PHILADELPHIA Cream Cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 4 cups assorted fresh fruit (such as kiwi and strawberry slices, red raspberries, blueberries, diced pineapple and canned mandarine oranges)
  • 1/4 cup apricot preserves, pressed through a sieve to remove lumps
  • 1 Tbsp water

Directions

  • Heat oven to 375 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray). Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 - 14 minutes. Remove from oven and cool completely on a wire rack.
  • In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese with sugar and vanilla until light and fluffy. Spread evenly over cooled crust. Top with fruit.
  • In a small bowl whisk together preserves and water. Brush mixture over fruit. Refrigerate 2 hours then cut into slices.
  • Recipe source: adapted from Kraft
http://www.cookingclassy.com/2015/05/fruit-pizza/

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This post is sponsored by Lunchbox. All opinions are my own.

30 comments

  • Jessica @ Citrus Blossom Bliss: I’ve never had a fruit pizza before, but I think that’s about to change! I love Philadelphia cream cheese too, it’s always the best. Your photos are stunning, as usual! May 30, 2015 at 12:25am Reply

    • Jaclyn: Thanks so much Jessica! June 29, 2015 at 1:01pm Reply

  • Medeja: It looks so beautiful! May 30, 2015 at 2:31am Reply

  • Medha @ Whisk & Shout: This is the perfectly combination of refreshing and decadent! I love the fresh fruit and creamy cream cheese base and I’m obsessed that this is all on an amazing sugar cookie!! May 30, 2015 at 7:00am Reply

  • Shari Kelley: This is just stunning, Jaclyn! You decorated the fruit pizza so beautifully. I love how shiny the fruit is, too. Definitely pinning and making this summer! May 30, 2015 at 2:46pm Reply

    • Jaclyn: Thanks Shari :)! I hope you love it! May 30, 2015 at 6:09pm Reply

  • Denimo: Ya know… I’ve seen a lot of fruit pizzas, but yours is just beautiful!! It would be eye-catching at any affair, for any occasion. Great job!! May 30, 2015 at 4:51pm Reply

  • Robert: Wow. This recipe isn’t adapted at all. It’s just stolen directly from Kraft. May 31, 2015 at 7:48am Reply

    • Jaclyn: That’s why I put Kraft at the bottom of the recipe, not sure what you’re talking about? But thanks for the accusation. They paid me to create this post so why would I steal their recipe, doesn’t make sense? And for the record I don’t steal recipes that’s just tacky and I know the hard work that goes into creating them. Sorry if it’s the word “adapted” from that you’re mad about. I switched up the method a little bit so to be legally accurate I couldn’t say its directly “from” them. May 31, 2015 at 12:36pm Reply

    • Jen: She also gives a recipe for her own crust so if you make that it would be different. June 8, 2015 at 1:27pm Reply

  • Coral Arratia: Looks amazing! Your photography is stunning, I looked in your blog to see if you had photography resources and couldn’t find it, could you please share tips and gear some day? Your work is an inspiration! May 31, 2015 at 12:29pm Reply

    • Jaclyn: Thanks so much Coral! I love your name by the way. My niece is named Coral as well. I am working on getting a resources page up soon. Stay tuned! June 29, 2015 at 1:04pm Reply

  • Laura (Tutti Dolci): This is so gorgeous, Jaclyn! The colors just pop! May 31, 2015 at 6:08pm Reply

    • Jaclyn: Thanks Laura :)! June 6, 2015 at 11:28pm Reply

  • Cathleen @ A Taste Of Madness: This is gorgeous!!! And so colorful too, I love it! May 31, 2015 at 9:45pm Reply

    • Jaclyn: Thanks Cathleen :)! June 6, 2015 at 11:23pm Reply

  • Mary: I have made these sugar cookie pizzas before. They were great, but the homemade cookie recipe option and the apricot glaze, takes it to another level. It looks almost too pretty to eat. We all know that won’t happen! June 18, 2015 at 7:20pm Reply

  • Pam: I have been making this delicious pizza since the kids found the recipe in the National Geographic for kids mag. back in 1982 or so. This recipe used a shortbread base which is very good too. Always the Philadelphia cream cheese though. Love this, thanks. June 24, 2015 at 9:53am Reply

    • Jaclyn: A shortbread crust sounds delicious too! June 24, 2015 at 9:55pm Reply

  • ceci: looks yummy ,& very amzing.fighting Jaclyn June 25, 2015 at 12:40am Reply

  • Katie: I made this a couple weeks ago for a family party and it was a hit! It tasted absolutely amazing, it was all I could think about for days!
    I created my own pattern with some different fruit and used a sugar cook mix instead of making my own dough. But I made the frosting (delicious) and I used an apricot glaze at the end, which was also delicious!
    Thanks for the recipe and inspiration! I will definitely be making for another summer event. :) July 23, 2015 at 9:35pm Reply

  • Arika: instead of water, mix a little reserved pineapple juice with the preserves. Yum! September 15, 2015 at 9:58am Reply

  • Debbie: how well would this hold up overnight if I had to make it the day before? March 18, 2016 at 4:37pm Reply

    • Jaclyn: You could make the cookie and frosting portion but I recommend waiting until the following day to add the fruit. Hope you love it! March 18, 2016 at 8:25pm Reply

      • Deborah Hendrickson: thanks :) March 19, 2016 at 7:36am Reply

  • Lynn Paulus: Do I have to use apricot jam? Or Could I use Apple? I don’t think I have ever bought apricot jam. April 2, 2016 at 1:19pm Reply

    • Jaclyn: You could use a different flavor a jam if you’d like. April 2, 2016 at 10:36pm Reply

  • Rose: Love the recipe. Will be making this s to share with faculty at my school. May 12, 2016 at 2:15pm Reply

  • Peggy Pomeroy: If you want to save time, I tried it with refrigerator cookie dough. Cut it into slices and then pressed it onto my pizza pan. I also tried cream cheese icing already prepared that is in the baking isle at the store. My family loved it. May 13, 2016 at 5:42am Reply

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