Sourdough Fruit Pizza

5 from 2 votes

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.

Prep Time15

Cook Time17

Total Time32

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

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