Fruit Pizza

This has probably been the longest I've gone without writing in my blog. I've missed it so, but life keeps getting in the way. We recently moved apartments and I'm in love with our new place. The living room is slightly smaller but that completely makes up for the size of the kitchen and bedrooms. And it gave us an opportunity to get rid of a very ugly (free) couch Joe picked up a couple years back, which is never a bad thing. 
After a week of moving and another week of cleaning our old apartment, I finally had a chance to try out the new oven. And thus begins my nonstop baking spree...

Fruit pizza brings me back to my childhood. With store-bought sugar cookie dough and Cool Whip stirred with Indian mango pulp, my mom made this dessert all the time. I loved decorating the pizza with fresh seasonal fruits, and I still remember the excitement to eat a slice (or two).

Years later, in the heat of summer, I was suddenly craving this dessert. Being the baker that I am, I can’t imagine using store-bought cookie dough or Cool Whip now, so I adapted it. I swapped out the Cool Whip for a lovely mascarpone topping and added a bit of lemon zest to the dough. Had I not happened to run out of white chocolate, I would have drizzled some over the top of the fresh fruit, although this humble fruit pizza was fabulous as is.

Fruit Pizza
Loosely adapted from SmittenKitchen

½ stick butter, at room temperature
1 cup powdered sugar
4 oz. cream cheese, cold
4 oz. mascarpone
¼ cup mango purée
Seasonal fruit of choice, washed and sliced

• First, make the fruit pizza crust.*
• While the crust is cooling, make the mango sauce: Blend the butter and sugar together until fluffy. Then blend in the cream cheese, mascarpone and mango purée.
• Spread the mango sauce over the cooled cookie.
• Arrange your favorite seasonal fruit on top.
• Serve immediately or place in the refrigerator.

Fruit Pizza Crust
*Makes at least one 9-inch crust (with plenty left over)
Adapted from The Art & Soul of Baking

2 cups all-purpose flour
¼ cup almond flour (or you can use all-purpose flour)
¼ tsp. salt
¾ cup plus 2 Tbsp. sugar
8 oz. butter, cold and cubed
2 large egg yolks
2 tsp vanilla extract
Lemon zest of half a lemon (optional)

• Preheat the oven to 350 degrees.
• Combine both of the flours, salt and sugar in a stand mixer or food processor and beat until blended. Add the butter to the mixture and mix on low until it breaks into small pieces, about 2 to 3 minutes. Add the egg yolks and both of the extracts and blend until the dough comes together and pulls away from the bowl.
• Turn the dough out onto a work surface and knead until it comes together.
• Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for about 30 minutes, or until it’s cold but pliable.
• Use a 9-inch cake or tart pan to draw a 9-inch circle on parchment paper.
• Turn the paper over and roll the dough out to fit the circle to your desired thickness. (You will have plenty of scraps leftover.)
• Bake for about 20 minutes, or until the crust is golden.
• Let the crust cool completely. Set aside.


  1. fruit pizza - a flawless winner every time! thanks for the inspiration!

  2. I love pizza and I love fruit - why have I never had fruit pizza? Yum :-)

  3. This sounds so delicious:) Thanks for the recipe.

  4. its different i never thought before !!


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