Homemade Fruit Pizza Recipes

BEST FRUIT PIZZA EVER

Steps:

• In a medium bowl, combine the butter, flour and 3/4 cup powdered sugar.
• Then put the dough onto a pizza pan or a 9" x 13" cake pan.
• Preheat the oven to 400 degrees.
• Bake the dough for 6 minutes.
• Mix the cream cheese, whipped topping and the 1 1/2 cups powdered sugar.
• Spread this filling onto the crust that has cooled.
• Then add any fruits that you enjoy, on top of the cream cheese layer.
• Some that we really enjoy are kiwi, strawberries, mandarin oranges and blue berries.
• You may want to double the recipe and put the dough in a cookie sheet to bake.
• The crust is amazing.

FRUIT PIZZA

Steps:

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

FRUIT PIZZA RECIPE

Steps:

• Preheat oven to 350 F.
• Line a pizza pan with a precut circle of parchment paper and set aside.
• In a large bowl cream together sugar, butter and cream cheese just until combined.
• Mix in eggs, vanilla extract and almond extract if using.
• Mix in flour, baking soda, baking powder, and salt until a dough forms.
• Knead the dough a few times if needed to incorporate the dry ingredients better.
• Press dough evenly into prepared pan.
• Chill in the freezer for 1 hour or in the fridge for 3 hours or overnight. (Don't skip this step or the cookie will spread as it bakes. The dough MUST be super chilled. I always do the fridge overnight)
• Bake for 12-15 minutes or until edges are lightly golden. (Do not over bake. It's perfect if the cookie is slightly undercooked because this makes for a chewy cookie once it is cooled)
• Let cool completely.
• To make the cheesecake spread, add heavy whipping cream, 1/2 cup powdered sugar, and vanilla into a bowl.
• Mix until fluffy cream forms with stiff peaks. Set aside.
• In a large bowl mix the cream cheese and 1/4 cup powdered sugar.
• Very gently mix in the whipped cream just until it is well combined with the cream cheese.
• Spread cheesecake mixture evenly over cooled cookie crust.
• Refrigerate until firm (about 3 hours. I usually stick it in the freezer to speed up this time)
• Decorate with desired fruit.
• Store in the refrigerator.

EASY FRUIT PIZZA

Steps:

• Preheat oven to 350°F. Line a 12" pizza pan with parchment paper.
• Press the sugar cookie dough into the bottom of the pan. Bake 14-17 minutes or until lightly browned. Cool completely.
• Combine cream cheese, sugar, lemon zest and vanilla in a small bowl. Beat with a hand mixer on medium until light and fluffy. Spread over cooled crust.
• Arrange berries over the cream cheese layer in desired design.
• Heat jelly in the microwave for 20-30 seconds or until slightly. Brush over the fruit if desired.
• Refrigerate 1 hour before serving.

FRUIT PIZZA

Steps:

• Preheat the oven to 350 degrees F. Coat a 12 inch pizza pan with cooking spray.
• Press the cookie dough evenly into the pan. Bake for 12-14 minutes or until light golden brown. Let the crust cool completely in the pan.
• To make the frosting, place the butter and cream cheese in a bowl; beat with a mixer for 3 minutes or until thoroughly combined. Add the sugar, vanilla, salt and milk and beat for an additional 3-5 minutes on high until frosting is light and fluffy.
• Spread the frosting over the crust.
• Arrange the fruit on top of the cream cheese frosting.
• Heat the apricot jam in the microwave for 10 seconds or until melted. Brush the jam over the fruit. Serve the pizza, or cover and chill for up to 6 hours.

FRUIT PIZZA

Steps:

• Mix the butter, sugar, egg, and vanilla until well combined. (You can use an electric mixer or just mix with a spoon if your butter is melted.) Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees. Grease a 14-inch pizza pan or round baking stone, or line with parchment. Roll the chilled dough out onto it, leaving some space around the edge. Bake for 12 minutes. Allow it to cool.
• Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust and chill again to firm up the frosting.
• Top with fruit! See post for designs.

FRUIT PIZZA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
• Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
• In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
• Arrange desired fruit on top of filling, and chill.

SIMPLE FRUIT PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-inch pizza pan.
• Press cookie dough into pizza pan; prick holes in dough with a fork.
• Bake in preheated oven until golden, 10 to 15 minutes. Allow cookie crust to cool.
• Beat cream cheese, sugar, and vanilla extract until smooth; spread over cooled crust. Arrange strawberries, blueberries, bananas, and kiwi decoratively over cream cheese mixture.
• Mix orange marmalade and water in a small bowl; spoon mixture over fruit. Chill for 1 hour before serving.

FRUIT PIZZA

Steps:

• Preheat the oven to 350 degrees.
• Line a 14-inch pizza pan with parchment paper. (Or grease the pan if you don't have parchment.)
• Spread the cookie dough over the pan, leaving at least 1 inch of space around the edges. A rolling pin helps makes the top smoother.
• Bake the crust for 16-20 minutes, or until golden brown.
• Let the crust cool completely, at least 30 minutes.
• Beat the softened cream cheese in a large bowl until completely smooth. Add the sugar and vanilla and beat until smooth and well-combined.
• Carefully lift up each end of the parchment paper and slide the pizza crust onto the surface that it will be served on.
• Spread an even layer of cream cheese topping over the top of the crust.
• Use a pizza cutter to create the slices now, before you add the fruit. Slide the slices back into place to form a tight circle.
• Create a fun design using the fruit, don't be afraid to let the fruit overlap from one slice to another.
• Once your design is complete, use a thin knife, (such as a paring knife), to carefully slice the fruit that is overlapping in between slices to make it easier for slices to be removed without disrupting the design.
• Top with fresh mint and serve!

COOKIE CRUST FRUIT PIZZA

Steps:

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 12-15 minutes or until very lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top. , For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

FRUIT PIZZA | KETO, NO SUGAR ADDED

Steps:

• Preheat the oven to 350 degrees F, and line a large cookie sheet or pizza pan with parchment paper, greased with butter or non stick spray.
• In a large bowl, combine the cream cheese, butter, vanilla, and erythritol using an electric mixer, until well blended and creamy. Next, add in the egg and mix again.
• Once the egg is well incorporated, add the almond flour and mix until smooth and creamy. The batter will be a thinner then a typical cookie dough - resembling frosting or a thick cake batter.
• Using a rubber spatula, scrape the dough into a pile in the center of the prepared cookie sheet (on top of the greased parchment). Grease a second piece of parchment and place it on top of the dough.
• Using your hands, begin forming the dough into a 12" circle. Do your best to ensure that it is a uniform depth. Remove the top layer of parchment and bake the dough in the preheated oven for 20 to 25 minutes or until golden brown. Keep a close eye on it as it can scorch quickly.
• Remove from the oven and allow to cool completely before removing from the pan or adding toppings. The crust will be pretty soft, almost cake like, when you remove it from the oven - but it should firm up as it cools.
• In a large mixing bowl, using an electric mixer, combine the butter, cream cheese, vanilla and erythritol. Once they are well combined, add the heavy cream. Mix on high until the mixture has thickened and nearly doubled in size.
• Once the cookie crust has completely cooled, carefully transfer it to your serving dish and evenly top with the frosting and sliced fruit.

FRUIT PIZZA RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly grease a half sheet pan and set aside. Alternately, you can line with parchment paper and set aside.In a large bowl, stir butter and sugar until well mixed. Add the egg, vanilla extract and almond extract and stir again. Slowly incorporate the flour and baking powder until a dough forms. If it looks a little crumbly, this is normal. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.
• Press the dough into the prepared half sheet pan to create an even layer across the bottom and up the sides slightly. Bake 12 minutes or until edges are lightly golden. Let crust cool completely.
• For the filling, beat milk, pudding mix, and almond extract together until smooth and thickened. Beat whipping cream until stiff peaks form. Fold cream into the pudding mixture, then spread evenly over crust. Top with fruit and serve.

HOMEMADE FRUIT PIZZA DESSERT

Steps:

• In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours or even overnight.
• Sift flour, salt and sugar into a large bowl, add butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas).
• Sprinkle with the water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball.
• Wrap dough in plastic and refrigerate for at least 30 minutes before using.
• Pre-heat oven to 350° grease and flour an 8 - 10 inch pie plate or pizza pan.
• Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over.
• Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling.
• Once the chilling time has passed, spoon the pastry cream onto the cooled pie crust, spread evenly, then top with sliced fruit and berries of choice. Dust with a little powdered sugar and serve. Enjoy!

FRUIT PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Press the dough into a pizza pan in an even layer, and bake for 15 to 20 minutes, or until set and golden around the edges but still soft towards the center.
• Allow the crust to cool completely before topping with cream cheese frosting and fruit.
• Spread the cooled cookie crust with an even layer of cream cheese frosting (you may not need all the frosting).
• Arrange the fruit in a pretty pattern on top of the frosting.
• Brush the fruit with glaze.
• Stir the apricot jelly and honey together in a small bowl.

HOMEMADE FRUIT PIZZA

Steps:

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Don't chill the dough!!! Press into a 12" circle in a pizza pan or on a cookie sheet.
• Bake at 350 F for 15-18 minutes until the edges are baked and set / top is set but nothing is quite starting to brown. Don't overcook or your crust will be hard. If baking in a pizza pan the crust may rise a bit over the edges while baking. In my pan it settles back over baking leaving a nice puffed edge.
• Let the crust cool on the counter for 10-15 minutes and then refrigerate to cool the rest of the way if you are in a hurry.
• Combine the cream cheese and butter in the bowl of a stand mixer. Use the whip attachment medium-high to mix for 30 seconds. Add the Powdered sugar, 1 Tbsp. milk, vanilla and lemon juice. Beat on low until incorporated and scrape sides. If needed add the additional 1 Tbsp. of milk.
• Beat mixture on high for 3 more minutes until it is nice and creamy.
• Spread the cream cheese topping over the cool crust.
• Top with your favorite fruits in the pattern of your choice. Refrigerate leftovers. Depending on your fruit the leftovers may not last more than 1-2 days.

FRUIT PIZZA

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter. Then add sugar until mixture is fluffy, and finally beat in the egg and vanilla extract. Beat the flour, baking powder and salt into the wet ingredients until combined. Chill the dough for 30 minutes.
• Preheat the oven to 350°F and grease a 12-inch pizza. Press the chilled cookie dough onto the pizza pan until it's even and circular. Bake 18-20 minutes or until the edges are very lightly browned. Allow crust to cool.
• In a medium bowl using a hand-held mixer or stand mixer fitted with whisk attachment, combine the cream cheese, Greek yogurt, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust, and chill again to firm up the frosting.
• Decorate with fruit, cut into slices and serve.

FRUIT PIZZA

Steps:

• Preheat the oven to 350.
• Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the vanilla and egg and mix until combined.
• Add the flour, baking powder, and salt and mix until combined, about 2 minutes.
• Either press the dough evenly into a 14 inch pizza pan, or roll out into a 14 inch circle and put on a cookie sheet. You can use a sharp paring knife to trim up the edges, or leave them for a more rustic look.
• Bake for 12-15 minutes, until lightly browned. Let cool completely.
• Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust.
• Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately.

FRUIT PIZZA

Steps:

• Preheat the oven to 390°F/200°C degrees.
• In a bowl, using a hand mixer cream together the sugar and the butter until it's well combined and creamy (about 1 minute). Mix in the egg and the vanilla extract.
• Add the flour along with the baking powder and salt, and beat with the mixer on slow speed until just combined.
• Line a 12-inch pizza pan with parchment paper, grease your hands with cooking spray then spread the dough in the pan in an even layer. You will have to use your hands to press down the dough.
• Bake in the oven for 13-15 minutes. The cookie base does not have to brown, it might look undercooked but that's totally fine as baking it for longer will dry it out. Remove from the oven, and cool completely on a cooling rack.
• To make the cream cheese frosting, whip the cream cheese with the powdered sugar and vanilla extract. Add the powdered sugar in batches to avoid getting a sugar storm.
• Once the cookie base has cooled completely, using a spatula spread the cream cheese frosting over the cookie dough base, and then decorate with fresh fruit creating a pattern. Drizzle/brush the fruit with honey if desired.

BEST FRUIT PIZZA RECIPE 2022 ❤️

Steps:

• 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).Break up cookie dough over prepared pizza pan. Press dough evenly in bottom of pan. Spread into an even layer to completely cover bottom of pan.
• Bake 13 - 14 minutes. Over baking will lend a hard crust. Center will be soft, but will set during cooling.Remove from oven and cool completely on a wire rack. Allow crust to cool completely before decorating.
• 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.
• Arrange fruit over cream cheese. Decorate the pizza with sliced fresh fruit using whichever fruit you love and in any pattern you love.The more colorful the fruit, the better.
• Heat oven to 375 degrees. Bake 12 - 14 minutes until edges are golden. Cool completely on a wire rack. Then the fruit pizza is decorated with fresh fruit and we're ready to serve. You can serve right away or refrigerate 2 hours then cut into slices.If you're feeling fancy, you can garnish your fruit-topped pizza with white chocolate drizzle, chocolate syrup, caramel sauce or a variety of fruit purees for added color and taste. Pizza may be stored in the refrigerator, loosely covered, for up to 4 hours.Best served fresh as the fruit will begin to release juice the longer it sets. Baked, unfrosted cookies can be stored at room temperature for up to 4 days. Unbaked cookie dough can be stored in the refrigerator for up to 3 days.You can definitely freeze the crust. Just cool it and wrap it tightly and freeze. You can freeze it up to 2-3 months. Thaw and add topping and fresh fruit. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_7',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};