Fruit pizza

5 from 2 votes

Fruit pizza is an easy, fun, crunchy and refreshing recipe made with a quick, homemade sugar cookie pie crust base, topped with cream cheese and a mix of fresh seasonal fruit.

Prep Time20 mins

Cook Time15 mins

Cooling down20 mins

Total Time55 mins

Course: Dessert, Snack

Cuisine: American Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 374kcal

Author: Nico

Equipment

Rolling pin

Ingredients

For the pie crust

65 g sugar
55 g sunflower oil
60 g water
230 g flour all-purpose or wholewheat
6 g baking powder

For the topping

230 g dairy-free cream cheese tofutti, daya, trader joes, violife
30 g powdered sugar
100 g dark chocolate or dark chocolate chips
250 g mixed fresh fruit of choice* we usually use strawberries, blueberries, raspberries, peach, apricot, kiwi, banana

USA - Metric

Instructions

For the pie crust base

Preheat the oven to 350F (180C). Line your baking tray with parchment paper, and keep it our of the oven while the oven preheats.
In a bowl, add sugar, oil, water, and mix with a spatula for just a minute, to dissolve some of the sugar in the liquid. Add the flour and the baking powder and stir with a spatula till the flour absorbs the liquids.
TIP: to distribute the baking powder evenly, I like to sift it with the flour while adding them to the liquids Alternatively, you could first mix flour and baking powder into a separate bowl, then add them to the liquids.
Now on a worktop, knead with your hands, gently, for a short minute. Just the time to bring all the ingredients together and form a dough ball. Do not over-knead.
Take the sheet of parchment paper and with a rolling pin, flatten the dough ball into a disc on top of it. It should look like a pizza base. To make sure it turns out round, rotate the disc often while you flatten it.
We like our fruit pizza quite thin so we flatten it down to ⅛ of an inch, or 3 to 4 mm.
Transfer the parchment paper with the pizza onto the baking tray. Trim the edges to make it rounder if you want. I use a pizza wheel to do that.
Bake in the oven for about 15 minutes. Take out of the oven and let it cool down.

For the topping

This step is optional: shred the chocolate, then melt it. Spread a thin layer of melted chocolate on top of the baked fruit pizza base, then let it cool down till it's hard.
If you live in a hot climate, you can refrigerate the pizza base with the chocolate on it for 15 minutes to speed things up.
TIP: You can melt the chocolate in a bowl in the microwave, heating the chocolate a few seconds at a time. Or you can do it bain-marie, that is, pur the bowl with the dark chocolate into a larger pot, filled with hot water. The heat of the water will melt the chocolate.
In a bowl mix the cream cheese with the powdered sugar. You can do that with a spatula or with a whisk by hand, or whit an electric beater. Just make sure to get rid of most lumps. You can even blend it with an immersion blender to make it lump-free.
When the chocolate is hard, spread the cream cheese mix on top of the fruit pizza.
Now you just have to add the fruit on top, cut a slice, and eat it. We like to slice or chop the fruit in small pieces, and add it randomly, without a pattern, on top of the fruit pizza.

Video

Notes

* Where we live fruit is very cheap in summer, so we went for a mix of seasonal fresh fruit that included: 8 strawberries, 8 raspberries, 8 grapes, 20 blueberries, 1 green kiwi, 1 apricot, 1 nectarine, and some mint leaves on top. You can make a delicious fruit pizza even with just strawberries, and blueberries. Or even one with just one fruit, for example just green kiwi, or just strawberries.

** We recommend using a digital scale to measure the ingredients by weight. This way you'll get the best results.

We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If you must use measuring cups and spoons, then use the "spoon and level" method.

That is, spoon the ingredients into the measuring cup. Then level the excess with a knife, which means that a tablespoon or a cup has a level top, not a big round hill in the center and valleys along the edges.

Nutrition