Who said that pizza has to be savory? This fruit pizza is reminiscent of a dessert variety from Pie Works. My roommate used to bring one back to share with us after she returned from work. It’s got a sugar cookie base, soft cream cheese frosting and fresh sliced fruit!
My college roommate used to work at a pizza place called Pie Works. Every once in a while, she would bring us an amazing fruit pizza after she got off work. My suite mates and I would chow down on this in record time… at 10pm or later since that is when my roommate got back to the room.
I remember how soft and creamy the frosting was, and I savored every bite of the fresh fruit that was on top. I’ve looked for the recipe to no avail and somehow gave up a few years ago. For whatever reason, this fruit pizza entered my memories again and I knew it was about time that I resurrected this memory and made it myself.
The fruit pizza here starts with a sugar cookie base, but I think the one from Pie Works actually used a real pizza dough (my memory is a bit fuzzy here). Either way, what makes the fruit pizza amazing is the cream cheese frosting. Because frosting!
I am happy to have found a recipe that works and even happier to have relived part of my college days. Although I am sad that all of the Pie Works stores have closed, it’s cool to have a little bit of them still live on through this fruit pizza!
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 egg
- 1 teaspoon vanilla extract
Cream cheese frosting
- 8 ounces cream cheese room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Sliced strawberries
- Sliced peaches
- Sliced kiwis
- Make the cookie crust
- Preheat your oven to 375 degrees F. Get out a pizza stone and set aside (If you don't own one, use a baking sheet and line it with parchment paper or a silicone mat).
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix well. Turn the mixer to low and slowly add in the dry ingredients.
- Roll the dough onto your baking stone into a circle. You may need to dust the top of the dough with some flour so it doesn't stick on your rolling pin. Make sure the dough is at least 1/4" thick.
- Bake in your preheated oven for 12-15 minutes or until it starts to turn light golden brown. Allow to cool completely.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the cream cheese with the butter on medium speed until well blended, about 2-3 minutes. Add in the vanilla. Add the powdered sugar, about 1 cup at a time until smooth.
Assemble the pizza
- Spread the cream cheese frosting on top of the cooled cookie crust. Layer on the fruit in whatever pattern desired. Slice and serve.