Sunshine Fruit Pizza with Sugarcookie Crust Mascarpone Spread
Table of Contents
Quick Hook
Dessert Fruit Pizza Recipe kicks off like a sunny postcard. I made this one on a hot July afternoon. Oh my gosh, the buttery sugar cookie crust sings.
The tangy cream cheese mascarpone spread and apricot glaze steal the show.
My gran used to say, "Food is sunshine." That quote stuck. It makes every bite feel homey.
Brief Overview
This dessert pizza is pure American potluck joy. It grew popular in home baking and summer gatherings.
Difficulty is easy medium. Prep is hands-on but forgiving. Total time is ~1 hour including cooling. Yields one 12 inch pizza. Serves 8 10 people.
This feels like a Fresh Fruit Pizza. Think bright fruits, silky spread, glossy finish.
Main Benefits
Top health perk is fruit fiber and vitamins. Fruit balances the sweet richness. It’s lighter than a heavy cake.
Perfect occasion? Think picnics, brunches, or show stopping summer dinners. I bring it to potlucks and people always crowd around.
What makes it special is the combo of textures. A crisp sugar cookie crust meets a creamy spread. The apricot glaze adds a glossy seal and subtle tang.
The Cream cheese mascarpone spread gives a silky lift. Try seasonal fruit pizza toppings for the best flavor.
I love how it looks like edible art. Arrange strawberries, kiwi, blueberries, and mango in concentric rings. It’s cheap to dress up with mint or pistachios.
Honestly, the Fruit Pizza Sugar Cookie crust is the secret base.
A few real life quirks: I once forgot to cool the crust. The filling slid everywhere. Learn from me cool it completely.
Also, warm and strain apricot preserves for a thin, shiny Fruit Pizza Glaze.
This is an easy summer fruit pizza recipe to share. It pairs well with sparkling wine or iced tea. Want mini versions? Make small rounds for parties.
Next up are the ingredients and step-by-step notes. Grab your mixing bowl and favorite fruits. Let’s get to the sugar cookie crust and the creamy filling.
Ingredients & Equipment
"People who love to eat are always the best people." That line always gets me. I made this Sunshine Fruit Pizza for a picnic once. It vanished in minutes.
Main Ingredients
For the Sugar Cookie Crust
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup (113 g / 4 oz) unsalted butter, room temperature (use real butter)
- 2/3 cup (135 g) granulated sugar
- 1 large egg (about 50 g)
- 1 teaspoon (5 ml) vanilla extract
- Milk up to 2 tablespoons (30 ml) if dough is dry
For the Cream Cheese Mascarpone Spread
- 8 oz (225 g) full fat cream cheese, softened (no low-fat)
- 1/2 cup (120 g) mascarpone or full fat Greek yogurt
- 1/3 cup (40 g) powdered sugar, sifted
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
- 2 3 tablespoons (30 45 ml) heavy cream, lightly whipped (optional)
For the Fruit Topping (choose ripe fruit)
- Strawberries 1 cup (150 g) , sliced
- Blueberries 1 cup (150 g)
- Kiwi 1 medium (75 g) , sliced
- Mango or peach 1 small (150 g) , thinly sliced
- Raspberries/blackberries 1/2 cup (75 g)
For the Glaze
- 1/2 cup (160 g) apricot preserves
- 1 tablespoon (15 ml) water
Quality notes: use very ripe fruit. Use full fat dairy for best texture. Choose clear preserves for a shiny glaze.
Seasoning Notes
Essential combos: vanilla and lemon juice brighten the spread. A pinch of salt balances sweetness. Try a tiny dusting of cinnamon with stone fruit.
Aromatics like finely grated citrus zest lift the whole thing.
Flavor enhancers: fold in 1 tablespoon honey for depth. Add a splash of orange liqueur for adults. Quick subs: mascarpone → Greek yogurt. Apricot glaze → warmed peach preserves or apple jelly.
Equipment Needed
- 12 inch (30 cm) rimmed pizza pan or tart pan
- Hand or stand mixer (for filling) whisk alternative works
- Small saucepan and pastry brush for glaze
- Parchment paper, offset spatula, cooling rack
- Paring knife and cutting board
Common swap: no pastry brush? Use the back of a spoon. No mixer? Beat filling by hand.
This little gear list covers the essentials for a great Dessert Fruit Pizza Recipe. Honestly, cooling the crust changed everything for me. Don’t rush it.
Cooking Method
“Life is short, eat dessert first.” Say it out loud. This Dessert Fruit Pizza Recipe feels like edible art. I made this for a summer BBQ once. Everyone swooned. True story.
Prep Steps
Get your mise en place. Measure flour, sugar, and butter. Soften 8 oz cream cheese and 1/2 cup mascarpone. Slice fruit uniformly.
Keep berries dry to avoid soggy crust. Chill the filling if it gets too soft.
Safety note: let the crust cool fully.
A warm base makes the spread slide. Always use oven mitts.
step-by-step Process
- Preheat oven to 350° F ( 175° C) . Line a 12 inch pan.
- Mix 1 3/4 cups flour, 1/2 tsp baking powder, 1/4 tsp salt. Cream 1/2 cup butter with 2/3 cup sugar. Add 1 egg and 1 tsp vanilla. Press dough to 1/4 1/3 inch thickness.
- Bake 12– 16 minutes . Visual cue: top is pale gold. Edges are slightly darker. Center should be set. Cool completely on a rack.
- Beat 8 oz cream cheese with 1/2 cup mascarpone. Add 1/3 cup powdered sugar, 1 tsp vanilla, 1 tsp lemon juice. Fold in 2 3 tbsp whipped cream if you like. Chill 10– 15 minutes if needed.
- Arrange sliced strawberries, blueberries, kiwi, mango, and raspberries. Start with larger slices. Fill gaps with berries.
- Warm 1/2 cup apricot preserves with 1 tbsp water. Brush glaze lightly. Visual cue: fruit looks glossy, not soggy. Chill 15– 30 minutes before serving.
Pro Tips
- Technique: blind cool the crust fully. It keeps the sugar cookie crust dessert pizza crisp.
- Shortcut: use a piping bag to build the cream cheese mascarpone spread evenly. It saves time.
- Mistakes to avoid: don’t glaze with boiling jam. That wilts fruit. Don’t slice the pizza while too warm.
- make-ahead: bake crust and chill filling up to 24 hours ahead. Add fruit and glaze at the last minute.
I love the contrast of sweet dough and bright fruit. This is my go-to Easy summer fruit pizza recipe for potlucks. Use seasonal fruit for the best bite. Enjoy, seriously.
Recipe Notes
"Life is uncertain eat dessert first." Oh my gosh, that line fits this one. If you try this Dessert Fruit Pizza Recipe , expect applause.
I made it for a backyard brunch once. Everyone went back for seconds.
Serving Suggestions
Think bright and simple. Plate the Sunshine Fruit Pizza on a wooden board. Slice into wedges like pizza. Add a scoop of lemon sorbet for contrast.
Pair with Prosecco or iced green tea. For kids, a cup of milk works fine.
Presentation tips matter. Use a piping bag for the Cream cheese mascarpone spread . Arrange Seasonal fruit pizza toppings in rings.
A light sprinkle of chopped pistachios adds crunch. Brush fruit with Fruit Pizza Glaze for shine and wow factor.
Storage Tips
Cool before storing. Refrigerate covered for up to 24 hours . This keeps the crust crisp. Don’t freeze the assembled pizza.
Fruit becomes watery when frozen. You can freeze the baked crust only. Thaw crust fully before assembling.
Reheating isn’t needed. Let slices sit at room temp for 15 20 minutes . The flavors open up nicely.
If you must warm, use low oven heat for just a few minutes.
Variations
Need dietary swaps? Make a gluten-free base with almond flour. Use vegan cream cheese and coconut cream for a plant based version.
For a twist, try a Fruit Pizza Sugar Cookie base instead of sugar cookie crust dessert pizza. Or swap the filling for a citrus curd.
Seasonal swaps are fun. Use peaches and nectarines in summer. Try figs and pomegranate in autumn. I once used mango and kiwi for a picnic.
It was an Easy summer fruit pizza recipe that disappeared fast.
Nutrition Basics
Per serving estimate: about 520 calories. Roughly 6 g protein and 31 g fat. Fruit adds fiber and vitamin C.
The dairy spread gives calcium and richness. This treat balances indulgence and fresh produce.
Conclusion
Honestly, this is my go-to showstopper. It’s flexible and forgiving. Make it your own and have fun. You’ve got this.
Frequently Asked Questions
How can I stop the crust from getting soggy when I make this Dessert Fruit Pizza Recipe?
Cool the sugar-cookie crust completely on a rack before spreading the cream-cheese mascarpone warm crust is the main culprit for sliding and sogginess. Chill the filling briefly if it’s too soft, and brush the fruit lightly with a thin, warm apricot glaze rather than piling on any wet syrup.
For travel, assemble crust and filling at home and add fruit and glaze on site to keep everything crisp.
How far ahead can I prepare the Sunshine Fruit Pizza and what’s the best way to store it?
You can bake the crust up to 48 hours ahead and store it airtight at room temperature, and make the cream-cheese/mascarpone spread and chill for up to 48 hours in the fridge.
For best texture and appearance, add fruit and glaze within a few hours of serving and keep the assembled pizza refrigerated, eating within 24 hours. If you’re taking it to a picnic or potluck, assemble at the venue or keep fruit/glaze separate until just before serving.
What fruits work best for a Dessert Fruit Pizza Recipe, and any tips for arranging them?
Use ripe, seasonal fruit strawberries, blueberries, kiwi, peaches or mango and soft berries are classic choices that balance sweetness and acidity. Slice fruit uniformly for even bites and visual impact, start with larger slices (like kiwi or peach) and fill gaps with berries for a mosaic effect.
Pat fruit dry after washing to avoid excess moisture and arrange shortly before glazing so pieces keep their colour and shape.
Can I make a gluten-free or vegan version without losing the flavour and texture?
Yes swap a 1:1 gluten-free flour mix for the all-purpose flour or try an almond-flour shortbread crust for a naturally gluten-free base; expect a slightly different crumb and press rather than roll.
For vegan, use vegan butter, a flax or chia “egg” in the crust, and plant-based cream cheese or whipped coconut cream in place of the cream-cheese mascarpone; flavour will still be bright if you boost citrus and vanilla.
Baking times and texture will vary, so watch the crust for those pale-gold visual cues and chill fillings well for stability.
How do I get a glossy finish without making the fruit soggy, and how can I make the presentation look professional?
Warm and thin the apricot preserves with a tablespoon of water, strain if you want it clear, and brush just a light coat over the fruit while the glaze is still warm too much will weigh fruit down.
For a neat finish, pipe the spread onto the cooled crust or use an offset spatula to create an even layer, and chill briefly to set before arranging fruit. Little garnishes like lemon zest, a scatter of chopped pistachios or fresh mint instantly lift the look for a garden-party or cream-tea vibe.
What’s the nutrition like for this Dessert Fruit Pizza Recipe and how can I make it lighter?
Estimate roughly ~520 kcal per 1/8 slice with about 31 g fat and 55 g carbs, though exact numbers depend on ingredient choices and portion size. To lighten it, reduce powdered sugar in the filling, use part-skim or Greek yogurt instead of some mascarpone, thin the crust slightly, or serve smaller wedges with extra fruit to cut calories per serving.
For lower sugar, pick tart fruits and swap apricot preserves for a lightly sweetened sugar syrup or skip the glaze and finish with a dusting of citrus zest.
Sunshine Fruit Pizza With Sugarcookie Crust Masc
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 520 kcal |
|---|---|
| Protein | 6 g |
| Fat | 31 g |
| Carbs | 55 g |
| Fiber | 3.5 g |
| Sugar | 36 g |
| Sodium | 260 mg |