Pioneer Woman Fruit Pizza

This fruit pizza is made with a giant sugar cookie crust, a fluffy marshmallow-cream cheese frosting, and fresh fruit on top. It’s soft, sweet, and rustic, like a family-friendly fruit tart. It takes about 1 hour 45 minutes and makes two 11-inch pizzas

The frosting is just two ingredients, marshmallow creme and cream cheese, whipped until light. The cream cheese cuts the sweetness of the marshmallow so it doesn’t overwhelm the fruit. Spread it only once the crust is fully cool, or it slides off.

Chill the cookie dough for an hour before rolling so it holds its shape and doesn’t spread. Bake it golden but not crisp, so it stays soft like a cookie-cake. Skip fruit that browns fast, like bananas and apples, and anything watery like watermelon.

Pioneer Woman Fruit Pizza

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pioneer Woman Desserts Recipes Summer Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This fruit pizza tops a soft sugar cookie crust with whipped marshmallow-cream cheese frosting and fresh fruit. A rustic, family-friendly dessert that’s one of the prettiest for a party.

Ingredients

For the Cookie Crust:

• 1 1/3 cups unsalted butter, softened
  
• 1 1/2 cups granulated sugar
  
• 1 teaspoon orange zest
  
• 1 teaspoon vanilla
  
• 2 large eggs, at room temperature
  
• 2 tablespoons whole milk, at room temperature
  
• 4 cups all-purpose flour
  
  
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt

For the Frosting:

• 2 (7 ounce) jars marshmallow creme
  
• 2 (8 ounce) packages cream cheese

To Decorate:

• Mango, peeled and cubed
  
• Strawberries, hulled and sliced
  
• Canned mandarin oranges, drained
  
• Kiwi, peeled and sliced
  
• Blueberries
  
• Raspberries
  
• Peaches, pitted and sliced (optional)
  
• Pears, cored and sliced (optional)

Instructions

1. Preheat the oven to 350°F.
   
2. For the cookie crust: In a large bowl, cream the butter, sugar, orange zest, and vanilla together thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix.
   
3. In a medium bowl, sift the flour, baking powder, and salt together, then blend it into the butter mixture.
4. Divide the dough into 2 disks and flatten each between 2 sheets of parchment. (For one large sheet-pan pizza, don’t divide it.) Refrigerate for 1 hour or freeze for 20 minutes.
   
5. Roll each dough half into an 11-inch round and transfer to pizza pans. Or press the dough into a large sheet pan.
   
6. Bake until the crust is cooked and golden but not overly crisp, 15 to 18 minutes. Let it cool completely.
   
7. For the frosting: In a mixer with the whisk attachment, whip the marshmallow creme and cream cheese together until light. Spread onto each cooled crust.
   
8. To decorate: Top with the sliced fruit as you like. Slice into squares or wedges and serve.

FAQs

What is the frosting made of?

Just marshmallow creme and cream cheese, whipped until light and fluffy. The cream cheese adds a slight tang that keeps the marshmallow from being too sweet. Leftover frosting works as a fruit dip on its own.

What fruit works best on fruit pizza?

Whatever’s in season and holds up. Berries, kiwi, mango, mandarin oranges, and peaches all work. Skip bananas and apples, which brown fast, and watermelon, which is too watery and softens the crust.

Why do I chill the cookie dough?

Chilling firms up the butter so the dough holds its shape and doesn’t spread into a thin, greasy layer as it bakes. An hour in the fridge, or 20 minutes in the freezer, is enough before you roll it out.

How do I keep the crust from sticking?

There’s enough butter in the dough that it usually releases on its own. For insurance, line the pan with parchment before pressing or rolling the dough in. Let it cool fully before frosting so it lifts cleanly.

How long does it keep?

It’s best the same day. You can bake the crust, whip the frosting, and slice the fruit ahead, then assemble close to serving. Once assembled, the crust softens and the fruit dries out. Refrigerate any leftovers.