Fruit Pizza with Shortbread Crust
Ok, friends, I have a treat for you today. Fruit Pizza with Shortbread Crust is the perfect summer dessert. When I think summer desserts, I want something cold, sweet and fruity. This fruit pizza is the perfect bite. Top a quick shortbread base with a thick layer of sweetened cream cheese, which is then brightened up with fresh fruit. It’s summer on a plate and the perfect cold dessert for warm weather days.
The first time I had fruit pizza, I’m sure it was because my brother dropped the ball. You see, my auntie Shar, who is known as the queen of desserts, makes the best Banana Cream Pie, or so I’ve been told. I’m one of those people who has to be in the mood for a banana. Generally, I always pass when it’s going around, however, it’s my brother’s favourite.
When my aunt is in charge of dessert, which is often, and my brother gets his request in, she serves banana cream pie. But one time, the dessert gods smile down upon me. My brother forgot, completely missed the banana cream pie request and my aunt served fruit pizza. I had never had it before and I was immediately hooked. I started playing the dessert game and trying to get my own requests in before anyone else, that is until I found a recipe, similar to my aunt’s. And realized it’s super easy and now I make it anytime I want.
Fruit Pizza with Shortbread Crust checks all the boxes. You have a tasty homemade buttery shortbread crust and who doesn’t love a good crust. I’ve seen other recipes that use store-bought sugar cookies as the base, but after trying this homemade version, you won’t make fruit pizza any other way.
Next, comes the cream cheese layer, sweetened cream cheese, that’s so good, you’ll eat it by the spoonful. Then, top it all with whichever fruit you like best, in any design that suits your style. Finish it all with a sweet glaze.
How to make Fruit Pizza with Shortbread Crust
Let’s jump in so you can make this asap! Mix the crust together and pat it into a 12″ pizza pan. I like the ones from Dollar Tree. They’re only a buck and if I leave a pan behind somewhere, I don’t mind! Bake this until it’s golden brown. Once the crust is cool, top it with the cream cheese mixture and then place your fruit in any design you like.
If you feel intimidated by coming up with a design, you can always dice the fruit and mix it all together and then spoon that over top of everything. You’ll need a bit more fruit to cover the entire pizza. A word to the wise, pat your fruit dry before placing it on the pizza. It’ll help keep the pizza from getting soggy. Then brush on a thin layer of the glaze. It helps seal the fruit.
My best suggestion is to eat this the same day you make it. It’s still good the second day, but it’s better the day it’s made. The fruit will generally get a bit watery, so plan to eat this within a few hours. I truly don’t foresee this as a problem though, because, after one bite, I’m sure there won’t be any leftovers.
If you love Fruit Pizza with Shortbread Crust? Check out these other delicious desserts, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Fruit Pizza with Shortbread Crust
After a slice, I'm sure you'll agree, Fruit Pizza is the best dessert out there. Fresh fruit layered on top of a sweet cream cheese spread, sitting upon a cross between shortbread and cookie crust. One bite and you'll be hooked.
INGREDIENTS
- 1 1/4 cup flour
- 1/3 cup brown sugar
- 3 tbsp icing sugar
- 2/3 cup butter, softened
- 1/4 tsp salt
- 12 oz cream cheese, softened
- 1/2 cup white sugar
- 1 1/2 tsp vanilla
- 6 large strawberries
- 2 kiwis
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup grapes
- 1/4 cup apricot jam
- 2 tbsp water
INSTRUCTIONS
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Preheat the oven to 350 degrees F.
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Mix together flour, brown sugar, icing sugar and butter until a soft ball forms. Spread this out using your fingers into a 12" pizza pan, creating a circle. Bake for 12 minutes or until crust is golden brown. Remove from oven and cool.
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In the meantime, Beat the cream cheese, white sugar and vanilla on medium until smooth, about 4 minutes. Spread the cream cheese mixture on top of the crust, leaving about a 1/4 inch of crust untouched.
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Arrange the fruit in any pattern you prefer. You may also cut it fine like a salsa and spoon it over the pizza.
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Finally, mix the apricot jam and water to form a glaze. Spoon or brush this over the fruit on top of the pizza. Serve immediately or store in the fridge.
RECIPE NOTES
The fruit on this pizza does tend to be a little watery. Pat your fruit dry as best you can, but you will want to eat this the day it’s made.
Adapted from S. Carmody’s recipe and found in the Fort Frances Gymnastics Academy: the best of Summer cookbook.
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