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Peach and Blackberry Fruit Pizza

Peach and Blackberry Fruit Pizza


  • Author: Leslie Hargett
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x

Description

Perfect for summertime, this peach and blackberry fruit pizza has a soft sugar cookie crust topped with cream cheese frosting and fresh fruit.


Scale

Ingredients

Sugar Cookie Crust:

  • 1/2 cup unsalted butter, softened (115 g)
  • 3/4 cup granulated sugar (165 g)
  • 1 large egg (50 g)
  • 1 teaspoon vanilla extract (1 g)
  • 1 1/4 cups all-purpose flour (153 g)
  • 1 teaspoon baking powder (4 g)
  • 1/2 teaspoon baking soda (2 g)
  • 1/4 teaspoon salt (1 g)

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened (227 g)
  • 1/4 cup unsalted butter, softened (56 g)
  • 1 teaspoon vanilla extract (1 g)
  • 2 cups powdered sugar (228 g)
  • 1/4 teaspoon salt (1 g)
  • 1 tablespoon milk (15 g)

Fruit Topping:

  • 4 peaches, thinly sliced
  • 1 cup blackberries, halved (144 g)

Instructions

  1. Preheat oven to 350°F. Grease a 12-inch pizza pan or sheet tray and set aside.
  2. 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.
  3. 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.
  4. Let the cookie crust cool completely before assembling the fruit pizza.
  5. 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.
  6. 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

  1. Stored in an airtight container in the fridge, this fruit pizza will stay fresh for about 3-5 days.
  2. 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.
  3. If preferred, you could buy a log of sugar cookie dough at the store and substitute that in for the cookie crust.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: fruit pizza, peach, blackberry