Fruit pizza is great for hot summer days because it’s chilly and refreshing. You can use your favorite combination of sliced fruit or the season’s best berries for toppings. I’ve tried a few different versions, and this one is my favorite yet with its slightly chewy and buttery brown sugar crust. It provides a sturdy foundation for mounds of whipped cream and all the colorful sliced fruit you care to pile on top.
This pie is made in a 12-inch pizza pan, which means it will feed a crowd (hellooo family BBQs!). The ‘pizza sauce’ which holds all the fruit onto the crust is real whipped cream. It’s so important to use heavy cream whipped to stiff peaks in this recipe because it will not leach moisture into the crust like factory-produced whipped topping will. Plus – real whipped cream just tastes better! It feels special to serve it to friends and family, and I often have it ready to hand for ice cream sundaes, pie toppings and mugs of hot cocoa. Everyone lines up for a dollop, and there are never leftovers!
For this recipe, you’ll need 1 1/4 cups of heavy whipping cream and 3 tablespoons of sugar beaten together in a mixer until fluffy. Add a splash of vanilla if you are so inclined.
Late July and early August brings the hottest weather here, and it causes my big pot of mint to grow spindly stems. I just can’t keep up with pruning it all, but there’s an upside – pretty mint flowers! They have milder flavor than the leaves and they look nice garnishing colorful berries.
A slice of summer!
Even though this is the epitome of a summer treat, I’ve been known to crave it in cooler weather. Grocery store berries tend to be less sweet in fall and winter months, but you can make them sweeter! Just melt 1/2 cup apricot jam in the microwave and brush it on top of the berries after they have been arranged on the pizza. Of course, fresh figs, and winter citrus would make a lovely pizza as well.
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Fruit Pizza with Brown Sugar Cookie Crust
- For the Crust
- 1 cup 2 sticks, 226g unsalted butter, at room temperature
- 1 cup 213g dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups 300g all-purpose flour
- 1/2 teaspoon salt
For the Toppings
- 2 1/2 cups real whipped cream *
- 1 cup 170g fresh blackberries
- 3 kiwi fruit peeled and sliced into rounds
- 1 cup 170g seedless green grapes, halved
- 2 cups 330gstrawberries, halved
- Fresh mint
For the Crust
- Preheat oven to 350°F.
- Combine butter and sugar in bowl of an electric mixer. Beat until well combined. Add egg and vanilla extract and mix again until well incorporated. Add flour and salt to mixture and beat until just combined. The dough should be thick and not sticky. If dough is sticky add 2-4 teaspoons additional flour until mixture is easily handled without sticking to your fingers.
- Press dough into 12-inch nonstick pizza pan. Bake 12-15 minutes, or until edges of dough are lightly golden. Let cool completely before adding toppings.
To Assemble Pizza
- Spread whipped cream evenly over surface of crust within 1/2 inch of edges. Use a large knife to lightly score four lines into the whipped cream: vertically, horizontally and twice more between the two lines, creating 8 indications of pie slices. Fill in each slice guideline with alternating fruit. Top with fresh mint leaves, if desired. Serve immediately.
- Leftover fruit pizza should be kept in the refrigerator loosely covered with plastic wrap.
- *1 1/4 cups heavy whipping cream, 3 tablespoons sugar and a splash of vanilla whipped with an electric mixer.
This looks absolutely beautiful. Your photography is phenomenal. I'll definitely have to give this recipe a try!
Does the fruit mean it's okay to have for breakfast too! This looks soooo delicious, and I cannot wait to try. Maybe, my kids will finally eat some fruit without complaining!