This Peach Fruit Pizza is a smaller version of a traditional fruit pizza and is made in a 9’’ cake pan! It has a buttery Snickerdoodle crust and is topped with a luscious cream cheese frosting and topped with juicy summer peaches!
Prep Time30 minutesmins
Cook Time20 minutesmins
Cookie cooling time:2 hourshrs
Course: Dessert
Cuisine: American
Keyword: fruit pizza with snickerdoodle crust, peach cookie recipe, peach desserts, peach fruit pizza
Servings: 10people
Calories: 328kcal
Author: Whitney Reist | Sweet Cayenne
Cost: 6
Equipment
9'' cake pan
Ingredients
For the cookie crust:
1sticksalted butter, melted, browned and cooled
⅔cuppacked dark brown sugar
¼cupgranulated sugar
1largeegg
1teaspoonvanilla extract
1 ¼cupsall-purpose flour
½teaspoonbaking soda
1teaspooncream of tartar
1teaspooncinnamon
Pinchof salt
For the cream cheese frosting:
4ouncesreduced-fat cream cheese, softened to room temperature
2tablespoonssalted butter, softened to room temperature
1cuppowdered sugar, sifted(so your frosting isn't lumpy)
½teaspoonvanilla extract
For the fresh fruit topping:
2mediumpeaches, sliced into ½’’-thick wedges
3strawberries, tops removed and berry sliced lengthwise into 4 slices
⅓cupblueberries
Instructions
For the cookie crust:
In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), combine the cooled brown butter, on medium speed for 1 minute. The mixture should look like wet sand. Add the egg and vanilla extract, mixing for 1 minute to combine. Add the flour, baking soda, cream of tartar, cinnamon, and a pinch of salt, mixing on low speed until just combined and a very soft dough has formed, about 30 seconds (do not overmix). Cover the cookie dough and chill in the refrigerator for 1 hour.
Once the dough is chilled, grease the bottom and sides of a 9’’ cake pan. Line the bottom of the pan with a circle of parchment paper cut to fit the inside of the pan. Preheat oven to 350℉. Press the chilled cookie dough evenly into the bottom of the pan. Bake for 18-25 minutes until the center is set and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
Once cooled, transfer the cookie crust to a serving platter.
For the cream cheese frosting:
Combine the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment ((or with a handheld mixer). Cream together on medium-low speed until combined and smooth, scraping down sides of the bowl as needed. Add the sifted powdered sugar and vanilla extract. Mix on medium speed for 1 minute until the mixture is thick and smooth.
Assembly:
Using an offset spatula, frost the cooled cookie crust on the serving platter. Arrange the sliced strawberries in a star shape in the center of the pizza, placing a few blueberries in the very center. Arrange the peach slices in a large ring around the strawberries. Place a blueberry between each peach slice near the top crust of the pizza. Slice and serve immediately.
Video
Notes
Fruit pizza is best on the day it is served before the frosting and fruit make the crust soggy. Chill leftovers in the fridge, they will still be pretty tasty the next day! If you’d like to enjoy your fruit pizza over a longer period, store the cookie crust in an airtight container and the frosting in the fridge up to 5 days. Slice a piece of cookie crust, top with frosting and fruit, and enjoy it fresh when you like!