How to Make Sourdough Fruit Pizza: The Perfect Summer Dessert
Looking for a delicious twist on a classic summer dessert? This sourdough fruit pizza is the perfect treat to enjoy all summer long! A sourdough sugar cookie base and a light cream cheese frosting are topped with an assortment of colorful fruits for a beautiful and delicious display.
Easily one of the prettiest desserts I’ve made, this sourdough fruit pizza is both beautiful and delicious! This recipe is perfect for any kind of summer event, from weekend cookouts to 4th of July Festivities. I’d definitely recommend it for your next summer get together, along with homemade hamburger buns and strawberry basil lemonade.
I used my sourdough sugar cookie recipe as the base for this pizza, and it worked wonderfully. Top it with a luscious cream cheese icing and some pretty fruit and it’s ready to go!
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list!
Tips for Preparing to Make This Recipe
- The sugar cookie dough makes enough for a large 14-16″ pizza. You can also divide the dough in half to make two smaller pizzas.
- Variation: Make the dough into cookies for miniature fruit pizzas!
- For the sugar cookie base, either sourdough starter or discard will work just fine.
Be sure to check out the full recipe and ingredient list below!
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Step by Step Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined. Beat in the egg, sourdough discard, vanilla and almond extract until light (about 1 minute). Begin adding in the dry ingredients, mixing until thoroughly combined.
- Chill the dough: Cover tightly and place the dough in the fridge to chill for at least 30 minutes and up to 3 days. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening it out onto the pizza pan will be difficult.)
- Bake: Preheat oven to 350°F. Grease a 14 inch pizza pan with nonstick spray (even if it’s nonstick!). Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 12 inch circle, about 1/3-inch thick. Bake for 15-18 minutes or until the edges are very lightly browned. Cool crust completely before decorating.
- Make the frosting: While the cookie base is cooling, mix together the frosting. In a mixing bowl, beat the softened cream cheese and butter together until nice and smooth, about 2 minutes. Add in the powdered sugar and vanilla, mixing again until fully combined.
- Frost + Decorate: Using an offset spatula, spread a thick layer of frosting over the cooled cookie. Top with fruit, slice, and enjoy!
Recipe FAQs
I love using an assortment of fresh berries, peaches, oranges, and pineapple! Bananas can be used, but they will brown quickly. I do not recommend watermelon, as the high water content can make the pizza soggy.
This usually happens will too much moisture from the fruits soaks into the crust. Make sure to use fruits that are lower in water content (staying away from fruits like watermelon). If washing the fruit beforehand, make sure to adequately dry it all before placing on the pizza.
No! You can shape the pizza into a circle or rectangle shape using a regular baking sheet. The baking time should be the same.
Storage & Make Ahead Instructions
- Storage: This fruit pizza is best enjoyed immediately. However, if you do find yourself with leftovers, it will store well in an airtight container in the fridge for up to 3 days.
- Make Ahead/Freezing Instructions: Baked sugar cookie crust and the frosting can be prepared up to 1 day in advance—cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble right before you are ready to serve. The sugar cookie dough can be made up to 3 days in advance and stored in the fridge until ready to use. Alternatively, the cookie dough will freeze well when wrapped tightly in plastic wrap for up to 3 months.
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Sourdough Fruit Pizza
Equipment
Ingredients
Sugar Cookie Crust
- 1 cup room temperature butter (2 sticks)
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour
Cream Cheese Frosting
- 12 ounces full fat cream cheese (1 1/2 bricks)
- 4 tbsp softened butter
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined. Beat in the egg, sourdough discard, vanilla and almond extract until light (about 1 minute). Begin adding in the dry ingredients, mixing until thoroughly combined.
- Chill the dough: Cover tightly and place the dough in the fridge to chill for at least 30 minutes and up to 3 days. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening it out onto the pizza pan will be difficult.)
- Bake: Preheat oven to 350°F. Grease a 14 inch pizza pan with nonstick spray (even if it’s nonstick!). Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 12 inch circle, about 1/3-inch thick. Bake for 15-18 minutes or until the edges are very lightly browned. Cool crust completely before decorating.
- Make the frosting: While the cookie base is cooling, mix together the frosting. In a mixing bowl, beat the softened cream cheese and butter together until nice and smooth, about 2 minutes. Add in the powdered sugar and vanilla, mixing again until fully combined.
- Frost + Decorate: Spread a thick layer of frosting over the cooled cookie. Top with fruit, slice, and enjoy!
Notes
- Variations: The sugar cookie dough makes enough for a large 14-16″ pizza. You can also divide the dough in half to make two smaller pizzas, or make the dough into cookies for miniature fruit pizzas!
- Storage: This fruit pizza is best enjoyed immediately. However, if you do find yourself with leftovers, it will store well in an airtight container in the fridge for up to 3 days.
- Make Ahead/Freezing Instructions: Baked sugar cookie crust and the frosting can be prepared up to 1 day in advance—cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble right before you are ready to serve. The sugar cookie dough can be made up to 3 days in advance and stored in the fridge until ready to use. Alternatively, the cookie dough will freeze well when wrapped tightly in plastic wrap for up to 3 months.
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