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Perfect for summertime, this peach and blackberry fruit pizza has a soft sugar cookie crust topped with cream cheese frosting and fresh fruit.
I'm going to say something a little bit controversial, but bear with me: I think pizza can sometimes be a bit overrated.
Don't get me wrong—I love a good slice of Neapolitan-style margherita pizza on a summer night. But unlike most people, I don't find myself craving pizza that often. I can go a few weeks or even months without grabbing a slice, and I don't think twice about it.
Dessert pizza, though? Whole different story. I've always said that dessert is the best part of any meal, and for me, dessert pizza is the best kind of pizza. I've been known to enjoy a Nutella pizza from time to time, and fruit pizza always brightens up my day.
While you can make fruit pizza with any kind of fruit, I really like how peaches and blackberries pair together. They offset the sweetness of the cream cheese frosting perfectly. Plus, this recipe gives you an excuse to use up all those peaches you buy during the summer. Or am I the only one who buys ten peaches at once?
I can guarantee that this blackberry and peach fruit pizza won't last long the next time you make it. Just make sure to grab a slice for yourself first!
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Tips for Making This Recipe
Here are a few tips to get a perfect fruit pizza every time:
- Make sure to refrigerate the dough before rolling it out. This lets the dough firm up, which makes it easier to roll out later. You can even refrigerate the dough overnight if you want to make the fruit pizza in stages.
- Remove the sugar cookie crust from the oven while it's still a bit soft. The sugar cookie crust will harden up once it is out of the oven, so make sure to remove it around the 15-20 minute mark. Afterwards, make sure to let the crust cool completely before decorating.
- Get creative with the decorating! Don't feel like you need to follow the exact pattern that I did for this fruit pizza. Add in other fruits if you have want, and create your own unique design.
Common Questions About This Recipe
Stored in an airtight container in the fridge, this fruit pizza will usually stay fresh for about 3-5 days.
Yes, you can definitely make the frosting ahead of time and store if in the fridge for up to three days. When you are ready to use the icing, simply spread it onto the sugar cookie crust straight from the fridge (or let it soften at room temperature as needed).
Absolutely! If you don't have peaches or blackberries, you can easily substitute in whatever kind of fruit you want. Some of my other favorite fruits to use are kiwi, mango, grapes, and strawberries.
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Peach and Blackberry Fruit Pizza
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Perfect for summertime, this peach and blackberry fruit pizza has a soft sugar cookie crust topped with cream cheese frosting and fresh fruit.
Ingredients
Sugar Cookie Crust:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (165g) granulated sugar
- 1 large egg (50g)
- 1 teaspoon (1g) vanilla extract
- 1 ¼ cups (153g) all-purpose flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2g) baking soda
- ¼ teaspoon (1g) salt
Cream Cheese Frosting:
- 8 ounces (227g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 teaspoon (1g) vanilla extract
- 2 cups (228g) powdered sugar
- ¼ teaspoon (1g) salt
- 1 tablespoon (15g) milk
Fruit Topping:
- 4 peaches, thinly sliced
- 1 cup (144g) blackberries, halved
Instructions
- Preheat oven to 350°F. Grease a 12-inch pizza pan or sheet tray and set aside.
- Make the sugar cookie crust: In a large bowl with an electric mixer (or a stand mixer fitted with a paddle attachment), cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract and egg, scraping well once incorporated. In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Add all the dry ingredients into the wet ingredients at once and mix only until just combined. Cover the dough tightly with plastic wrap and refrigerate for 30 minutes.
- Remove the cookie dough from the fridge and press it into an even, flat circle on the tray. Bake for 15-20 minutes, or until the edges are lightly browned.
- Let the cookie crust cool completely before assembling the fruit pizza.
- Make the cream cheese frosting: In a large bowl with an electric mixer (or a stand mixer fitted with a paddle attachment), cream together the cream cheese and unsalted butter until light and fluffy, about 3-4 minutes. Add in the vanilla extract, powdered sugar, salt, and milk. Mix everything together until the frosting is smooth and free of lumps.
- Assemble the fruit pizza: Once the cookie crust has completely cooled, spread the cream cheese frosting on top of it using a knife or offset spatula. Arrange the peaches and blackberries as desired on top of the cream cheese frosting. Cut the fruit pizza and serve.
Notes
- Stored in an airtight container in the fridge, this fruit pizza will stay fresh for about 3-5 days.
- If you would prefer the fruit pizza to be a little less sweet, I would recommend halving the cream cheese frosting. It will still make enough to cover the entire cookie crust, but it won't be quite as sweet.
- If preferred, you could buy a log of sugar cookie dough at the store and substitute that in for the cookie crust.
Nutrition
- Serving Size: 1 slice
- Calories: 401
- Sugar: 41.8 g
- Sodium: 155.9 mg
- Fat: 18.2 g
- Carbohydrates: 56.5 g
- Protein: 5 g
- Cholesterol: 67.6 mg
Keywords: fruit pizza, peach, blackberry
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