Print

**Perfect Fruit Pizza with Summer Berries – Sugar & Sparrow: Recipe for You!**

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe guides you through creating a visually stunning and delicious fruit pizza, perfect for summer gatherings. It features a soft sugar cookie crust topped with a creamy frosting and an array of fresh berries, offering a delightful balance of sweet and tangy flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1/4 cup apricot jam or apple jelly (for glaze, optional)

Instructions

  1. **For the Sugar Cookie Crust:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
  5. Press the dough evenly onto a 12-inch pizza pan or a large baking sheet lined with parchment paper, forming a circular crust.
  6. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden. The center may still look slightly soft but will set as it cools.
  7. Remove from oven and let the cookie crust cool completely on the pan before frosting.
  8. **For the Cream Cheese Frosting:** In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
  9. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.
  10. Stir in the vanilla extract.
  11. If the frosting is too thick, add milk one tablespoon at a time until you reach a spreadable consistency.
  12. **Assemble the Fruit Pizza:** Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the top, leaving a small border around the edge.
  13. Arrange the fresh fruit decoratively over the frosting. You can create patterns or simply scatter the berries for a vibrant display.
  14. **Optional Glaze:** In a small microwave-safe bowl, heat the apricot jam or apple jelly for 15-30 seconds, or until melted and runny. Brush or drizzle the warm glaze over the fruit for added shine and to help preserve the fruit’s freshness.
  15. Chill the fruit pizza in the refrigerator for at least 30 minutes before serving.
  16. Slice and serve cold. Enjoy!

Notes

  • Ensure the cookie crust is completely cool before applying the frosting; otherwise, the frosting will melt.
  • For best results, use fresh, ripe berries.
  • The glaze is optional but adds a nice shine and helps prevent the fruit from drying out.
  • Fruit pizza is best served the same day it’s made, but leftovers can be stored in the refrigerator for up to 2-3 days.
  • Feel free to customize the fruit topping with your favorite seasonal fruits like kiwi, peaches, or grapes.
  • If you don’t have a pizza pan, you can bake the cookie dough on a large baking sheet and cut it into a circle after baking.

Nutrition

Find it online: https://samuelsrecipes.com/perfect-fruit-pizza-summer-berries-recipe/