Sourdough Fruit Pizza with Sourdough Sugar Cookie Crust

Sourdough fruit pizza is the perfect dessert for summer! A soft sourdough sugar cookie crust with a slightly sweetened cream cheese frosting and covered in delicious ripe berries on top! Every bite is perfectly delightful, you are going to love this recipe!

If you grew up eating fruit pizza in the summer, then you will love this sourdough fruit pizza recipe! The sourdough sugar cookie crust is soft, but has a bit of a crunch on the outer edges. It is seriously so good. You have the option to long-ferment this recipe in order to get the benefits of the sourdough, or just make it after chilling for a half hour.

Long-Fermented Sugar Cookie Crust

I chose to long-ferment the sourdough sugar cookie dough in the fridge to enjoy the benefits of sourdough. Long-fermenting the dough allows the sourdough to break down the gluten in the flour as well as pre-digest the phytic acid. This is what many people who are gluten sensitive have difficulty processing, so by giving the dough time to ferment in the refrigerator, you are going to be able to digest the cookie much easier! Plus, making the dough ahead of time makes this sourdough fruit pizza even easier when you are ready to make it!

I recommend fermenting this dough for at 24 hours, covered, in the fridge if you are gluten sensitive. I fermented mine for about 18 hours, but we tend to handle gluten fine.

This recipe is so good because I felt like the sweetness was perfectly balanced. A lot of desserts I find to be wayyy too sweet, so I purposefully kept the sugar amounts low. Everyone who tasted it thought it was perfect, except for my husband, who thought I could have reduced the sugar even more! 🙂 So, if your heart desires, feel free to reduce the sugar even more for the sugar cookie dough as well as the cream cheese topping! Let me know what you think if you do reduce the sugar!

What is the crust of a fruit pizza made from?

This fruit pizza recipe uses a delicious sourdough sugar cookie crust. It is slightly sweet and the perfect base for the cream cheese layer and fresh fruit on top! Adding sourdough to the sugar cookie dough even adds nutritional benefits to this dessert! (nutritional benefit + dessert, haven’t heard that combo much!) Allowing the dough to long-ferment in the fridge will break down the gluten and digest the phytic acid, making it easier for you to digest.

What is the difference between fruit pizza and fruit tart?

This fruit pizza uses a sugar cookie crust as the base whereas fruit tarts typically use a pastry dough, like a pie, and are baked in a tart pan. Fruit pizza is baked on a pizza pan or cookie sheet.

What kind of fruit can you put on fruit pizza?

For sourdough fruit pizza, you will want to pick fruits that have lower water content. Fresh berries, kiwi, oranges, mangoes, cherries, pineapple all would work well. Bananas and peaches would also work well, but you may want to brush with a little lemon juice to prevent browning.

I chose to keep it simple and just used strawberries and blueberries as I was serving it for the 4th of July. It was DELISH and looked so cute and patriotic 🙂

How to Make Sourdough Fruit Pizza

Tools you may need:

• Kitchen Scale
• Measuring Cups + Spoons
• Pizza Pan or Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Hand mixer
• Stand Mixer (optional)

Ingredients:

Sourdough Sugar Cookie Crust

• 55 grams (1/4 Cup) sourdough starter
• 105 grams (1/2 Cup) unsalted butter, room temperature
• 180 grams (3/4 Cup) cane sugar
• 1 egg
• 1 tsp vanilla
• 205 grams (1 1/2 Cups) unbleached all-purpose flour or whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Toppings

• 8 ounces full fat cream cheese (my favorite brand is Nancy’s! Minimal ingredients, organic and filled with wonderful probiotics. I buy it in bulk from Azure Standard)
• 3 TBS butter, room temperature
• 3/4 Cup powdered sugar
• 1 tsp vanilla
• 2 Cups fresh fruit, chopped

Sourdough Sugar Cookie Crust for Sourdough Fruit Pizza

To make the sourdough fruit pizza, start by making the sourdough sugar cookie crust. First, mix the room temperature butter and cane sugar in a stand mixer using the paddle attachment until it is light and fluffy, about 5 minutes. Scrape down the sides as needed.

Add the egg, sourdough starter and vanilla to the butter/sugar mixture and mix on low till combined. Next add the flour, salt and baking powder. Mix on low till combined well.

Cover the dough with plastic wrap or store an airtight container. Refrigerate dough for a minimum of 30 minutes and up to 24-48 hours for long-fermented option. Chilling the dough helps the cookie to keep its shape while it is baking in the oven.

When ready to bake, take the dough out of the refrigerator while the oven is preheating to 350℉. Press the cookie dough onto a pizza pan or baking sheet lined with parchment paper. The dough should be about 1/4″ thick rolled out to 10 1/2″ diameter.

Bake for 18-20 minutes until the edges are lightly golden. Let the cookie crust cool completely before adding the toppings.

Mix the Cream Cheese Topping

With the stand mixer, using the whisk attachment, or in a bowl using a hand mixer, add the room temperature cream cheese, butter and vanilla. Start slow and mix till combined. Slowly add in the powdered sugar and mix. Feel free to add less powdered sugar for a less sweet cream cheese layer.

Once the cookie is completely cool, spread the cream cheese mixture on top to make an even layer. Add the fresh fruit on top and then refrigerate for 4 hours. (or if you’re impatient, you can cut and serve right away!) Refrigerating will help cool the cream cheese mixture and allow the fruit to set. Enjoy!!

PIN IT FOR LATER!

OTHER RECIPES TO TRY!

• The Best Chocolate Chip Cookies
• Easy Mixed Berry Crisp
• Sourdough Cinnamon Rolls
• Sourdough Burger Buns
• Artisan Rustic Sourdough Bread
• Sourdough Sandwich Bread
• Sourdough Croissants
• Sourdough Hot Dog Buns

If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram @oursimplegraces!

Continue to Content

Sourdough Fruit Pizza

Yield: 1 Fruit Pizza

Prep Time: 20 minutes

Cook Time: 20 minutes

Fermentation Time: 1 day

Total Time: 1 day 40 minutes

Sourdough fruit pizza is the perfect dessert for summer! A soft sourdough sugar cookie crust with a slightly sweetened cream cheese frosting and covered in delicious ripe berries on top! Every bite is perfectly delightful, you are going to love this recipe!

Print

Ingredients

Sourdough Sugar Cookie Crust

• 105 grams unsalted butter, room temperature (1/2 Cup)
• 180 grams cane sugar (3/4 Cup)
• 55 grams sourdough starter (1/4 Cup)
• 1 egg
• 1 tsp vanilla
• 205 grams unbleached all-purpose flour or whole wheat flour (1 1/2 Cups)
• 1/2 tsp baking powder
• 1/4 tsp salt

Sourdough Fruit Pizza Toppings

• 8 ounces full fat cream cheese
• 3 TBS butter, room temperature
• 3/4 Cup powdered sugar
• 1 tsp vanilla
• 2 Cups Fresh Fruit

Instructions

Sourdough Sugar Cookie Crust for Sourdough Fruit Pizza

1. Mix the room temperature butter and cane sugar in a stand mixer using the paddle attachment until it is light and fluffy, about 5 minutes. Scrape down the sides as needed.
2. Add the egg, sourdough starter and vanilla to the butter/sugar mixture and mix on low till combined.
3. Next add the flour, salt and baking powder. Mix on low till combined well.
4. Place the dough in a mixing bowl and cover with plastic wrap or an airtight container. Refrigerate dough for a minimum of 30 minutes and up to 24-48 hours for long-fermented option. Chilling the dough helps the cookie to keep its shape while it is baking in the oven.
5. When ready to bake, take the dough out of the refrigerator while the oven is preheating to 350℉. Use a rolling pin/your hands to press the cookie dough onto a pizza pan or baking sheet lined with parchment paper. The dough should be about 1/4" thick rolled out to 10 1/2" diameter.
6. Bake for 18-20 minutes until the edges are lightly golden. Let the cookie crust cool completely before adding the toppings.

Mix the Cream Cheese Topping

1. With the stand mixer using the whisk attachment or in a bowl using a hand mixer, add the room temperature cream cheese, butter and vanilla. Start slow and mix till combined.
2. Add the powdered sugar in slowly and mix*
3. Once the cookie is completely cool, spread the cream cheese mixture on top to make an even layer.
4. Add the fresh fruit on top and then refrigerate for 4 hours. (or if you're impatient, you can cut and serve right away!) Refrigerating helps cool the cream cheese mixture and allows the fruit to set. Enjoy!!

Notes

*Feel free to add less powdered sugar for a less sweet cream cheese layer.

Recommended Products

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  Etekcity Luminary Lite 22lb Food Kitchen Digital Scale, IPX6 Waterproof, Rechargeable, Ounces and Grams for Weight Loss, Cooking, Baking, 0.05oz/1g Precise Graduation, Silver White

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 159mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 5g