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This Sourdough Fruit Pizza starts with a soft sugar cookie crust made from sourdough discard, topped with tangy cream cheese frosting and a colorful mix of fresh fruit. It’s sweet, creamy, and perfect for summer parties or special occasions.
The sourdough sugar cookie crust is based on my Sourdough Discard Sugar Cookie recipe. The base is soft and sweet and pairs perfectly with the tangy cream cheese frosting. This recipe is really easy to make, and is a no-chill dough, so you do not have to wait to make this fun sourdough dessert recipe!
Why you will love this recipe
- This is the perfect dessert for spring or summer to use the fresh, sweet seasonal fruit.
- You can customize the fruit toppings to whatever your favorite fruit is and make your own designs and patterns. It’s a fun recipe to get your kids involved with and would be the perfect Mother’s Day Sourdough Recipe.
- The sugar cookie base is a no-chill dough, so you do not have to chill it before shaping it into the round pizza shape.
- This Sourdough Fruit Pizza is a fun and sweet take on the classic pizza shape. If you love pizza, be sure to try my Sourdough Pizza Dough recipe.
Important Ingredients and Substitutions
- Sourdough Discard – Not only is this recipe a great way to use up sourdough discard, it also adds flavor and moisture to the sugar cookie base. If you do not have discard, active sourdough starter will work as well.
- Powdered Sugar – Powdered sugar is used instead of cane sugar in the cookie base because it helps make a super soft cookie.
- Cream Cheese – The frosting is made with cream cheese, which gives it a tangy flavor that complements the sweetness of the cookies and fruit topping. It’s similar the the cream cheese frosting that tops Sourdough Cinnamon Rolls.
- Fresh Fruit – You can use any type of fruit you would like here! Feel free to get creative and use your favorite fruit and make whatever design or pattern you would like. Some ideas for fruit to use include sliced strawberries, kiwi, peaches, bananas, grapes, blackberries, blueberries or raspberries. If you love fruity desserts, be sure to check out my Strawberry Cheesecake Sourdough Cookies and Sourdough Strawberry Shortcake.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Fruit Pizza recipe
Step 1: Cream together the butter and powdered sugar in a medium-sized bowl with hand beaters or in your Kitchen Aid Stand Mixer with the paddle attachment.
Step 2: Add in the egg, vanilla, and sourdough discard and mix. Next, add in flour and baking powder and mix until combined.
Step 3: Add the sourdough sugar cookie dough to a piece of parchment paper dusted with flour, and place another sheet on top to make it easier to roll out and add a little more flour on top to prevent sticking.
Step 4: Using a rolling pin, roll the dough into a 10″ round. If you want a thinner crust, you can roll it to a 12″ round. Remove the top layer of parchment paper and then transfer it to a baking sheet.
Step 5: Bake for 15-17 minutes, or until there is very light browning on the edges.
Let the cookie base cool slightly and then very carefully lift the parchment paper off the cookie sheet and let it cool on a cooling rack.
Step 6: While the cookie is cooling, make the cream cheese frosting by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.
Step 7: Let the cookie cool completely before adding frosting. Spread the frosting all over the cookie.
Step 8: Clean and cut your favorite fruit and decorate the top of the cookie. Cut into slices and enjoy!
Recipe Tips
- If your baking sheet is not wide enough to fit the circle, you could also use a pizza pan. Or, you can also use a 10-12″ spring form cake pan as well. For a thicker cookie base, roll the dough out to a 10″ circle. If you would like a thinner and slightly crispier crust, roll the cookie dough out to a 12″ circle.
- Lightly flour the dough before rolling it out so it doesn’t stick.
- Let the sugar cookie base cool completely and come to room temperature before adding the frosting so that the frosting does not melt off.
- Do not overbake the cookie base. You only want to cook it until the edges are slightly brown to ensure a softer cookie base.
- If you want to double the recipe, don’t double the eggs. Instead, follow the measurements for the Sourdough Discard Sugar Cookie recipe.
How to long ferment the sourdough sugar cookie dough
If you would like to have the benefits of a long fermentation with the Sourdough Sugar Cookie dough, make and roll out the dough and then store it in the fridge for 12-24 hours before shaping.
Storage instructions
Since the Sourdough Fruit Pizza has cream cheese in the frosting, you will need to store it in the fridge rather than on the counter. Add the Sourdough Fruit Pizza to an airtight container and store in the fridge for 3-4 days.
FAQ
Some fruit, like bananas or apples, will oxidize in the air and turn brown. To prevent this from happening, soak the fruit in cold water with a little lemon juice for a few minutes before adding it to the fruit pizza and serve immediately.
If the fruit pizza will be sitting out for an event or you plan on having leftovers I highly recommend sticking to berries like strawberries, blueberries, raspberries, blackberries, etc.
Yes, you can easily make this sourdough fruit pizza ahead of time and then serve fresh. To do so, you have two options.
1. Bake the cookie base ahead of time and let it sit on the counter for up to 24 hours. You can also make the frosting ahead of time and keep it in the fridge. When you are ready to serve, add the frosting to the cookie base and decorate with the fruit.
2. Make the dough ahead of time and then let the dough long ferment. When you are ready to serve, bake the cookie and decorate.
Yes! If you would like to make fruit pizza cookies roll the dough out on a lightly floured parchment paper to ⅛ inch or ¼ inch for a thicker cookie. Cut out the cookies with a 3-4 inch round cookie cutter. Repeat until you have used up the dough.
Place cookies on a parchment lined cookie sheet about ½ inch apart. Bake at 350℉ degrees for 8-10 minutes until cookies have lost their sheen. Let cool before adding frosting and fruit.
Yes you can double this recipe although I don’t recommend doubling the eggs. Instead follow the measurements from my sourdough discard sugar cookies recipe.
More Fruity SOurdough Desserts
Sourdough Discard Recipes
Sourdough Strawberry Cheesecake Cookies
Sourdough Focaccia Recipes
Lemon Blueberry Sourdough Focaccia
Soft Sourdough Bread Recipes
Sourdough Strawberry Rolls
Sourdough Breakfast Recipes
Blueberry Coffee Cake Sourdough Scones
Tried this Sourdough Fruit Pizza or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Fruit Pizza
Equipment
Ingredients
- 113 grams butter, ½ cup
- 90 grams powdered sugar, ¾ cup
- 1 egg, 50 grams
- 5 grams vanilla extract, 1 teaspoon
- 60 grams sourdough discard, ¼ cup
- 210 grams flour, 1 ½ cup
- 5 grams baking powder, 1 teaspoon
Topping
- 56 grams butter, unsalted and softened, ¼ cup
- 112 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- ¼ teaspoon salt
- 2 grams vanilla extract, ½ teaspoon
- 20-30 grams milk, 2-3 Tablespoons
- 2-3 cups fresh fruit of choice
Instructions
- Preheat the oven to 350℉
- Cream together butter and powdered sugar.113 grams butter, 90 grams powdered sugar
- Add in the egg, vanilla extract, and sourdough discard and mix.1 egg, 5 grams vanilla extract, 60 grams sourdough discard
- Add in flour and baking powder and mix until combined. 210 grams flour, 5 grams baking powder
- Add the sourdough sugar cookie dough to a piece of parchment paper dusted with flour, and place another sheet on top to make it easier to roll out and add a little more flour on top to prevent sticking. Using a rolling pin, roll the dough into 10" round. If you want a thinner crust, you can roll it to a 12" round. Remove the top layer of parchment paper and then transfer it to a baking sheet.
- Bake for 15-17 minutes, or until there is very light browning on the edges. If you roll a thinner crust reduce the time by a couple minutes.
- Let the cookie base cool slightly and then very carefully lift the parchment paper off the cookie sheet and let it cool on a cooling Rack.
- While the cookie is cooling, make the cream cheese frosting by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, and vanilla until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams butter, 112 grams cream cheese, 240 grams powdered sugar, ¼ teaspoon salt, 2 grams vanilla extract, 20-30 grams milk
- Let the cookie cool completely before adding frosting. Top with frosting and decorate with your favorite fruit. Cut into slices and enjoy!2-3 cups fresh fruit of choice
Notes
- If your baking sheet is not wide enough to fit the circle, you could also use a pizza pan. Or, you can also use a 10-12″ spring form cake pan as well. For a thicker cookie base, roll the dough out to a 10″ circle. If you would like a thinner and slightly crispier crust, roll the cookie dough out to a 12″ circle.
- Lightly flour the dough before rolling it out so it doesn’t stick.
- Let the sugar cookie base cool completely and come to room temperature before adding the frosting so that the frosting does not melt off.
- Do not overbake the cookie base. You only want to cook it until the edges are slightly brown to ensure a softer cookie base.
- If you want to double the recipe, don’t double the eggs. Instead, follow the measurements for the Sourdough Discard Sugar Cookie recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. It is refreshing and sweet but not too sweet. The crust is amazing
Thanks so much Alice! Glad you enjoyed the recipe.
This fruit pizza is so fresh and delicious. It’s the perfect summer treat and a stunning centerpiece for a party.