Description
These colorful Easter egg-shaped fruit pizzas are a fun, festive twist on traditional fruit pizza. A buttery cookie crust topped with sweet cream cheese frosting and an array of fresh, vibrant fruits makes these a show-stopping treat for your Easter table.
Ingredients
For the Sugar Cookie Crust:
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1 package (16.5 oz) refrigerated sugar cookie dough (or homemade sugar cookie dough)
For the Cream Cheese Spread:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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1 teaspoon vanilla extract
For the Fruit Toppings:
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1 cup strawberries, sliced
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1 cup blueberries
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1 cup kiwi, peeled and sliced
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1 cup mandarin oranges, drained (if using canned)
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1 small banana, sliced
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½ cup raspberries
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Optional: ¼ cup shredded coconut for a decorative touch
Instructions
Preheat your oven to 350°F (175°C). If you’re using store-bought refrigerated sugar cookie dough, slice the dough into small portions and roll it out to form a round pizza shape. You can make individual pizzas, or roll out a larger pizza, depending on your preference.
Place the rolled dough on a baking sheet lined with parchment paper or a silicone baking mat. If making individual pizzas, use a large cookie cutter to shape the dough into egg-like shapes or simply divide it into smaller rounds.
Bake the dough for 10-12 minutes, or until the edges are golden brown and the crust is cooked through. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. The crust should be firm but soft enough to serve as a base for the cream cheese spread and fruit.
While the sugar cookie crusts cool, prepare the cream cheese spread. In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer. Mix on medium speed until smooth and creamy, about 2-3 minutes. Taste the spread and adjust sweetness if necessary by adding a little more powdered sugar.
Once the spread is smooth, set it aside until you’re ready to assemble the pizzas.
While the cream cheese spread is resting, slice your fresh fruit. Slice the strawberries, peel and slice the kiwi, slice the banana, and drain the mandarin oranges. Arrange the fruit in individual bowls, keeping each type separate for easy access during assembly.
Once the cookie crusts have cooled completely, spread a generous layer of the cream cheese mixture over the top of each crust. Use a spatula to smooth it out evenly, covering the entire surface.
Next, begin arranging the fresh fruit on top of the cream cheese spread in the shape of Easter eggs or in a decorative pattern. Start with the larger fruits like kiwi slices and mandarin oranges, and fill in the smaller gaps with berries and banana slices.
You can get creative with the arrangement, layering the fruits or creating distinct sections, such as a red section with strawberries and raspberries or a green section with kiwi slices and coconut. Sprinkle the shredded coconut on top for added texture and a festive look.
Once your fruit pizzas are assembled, place them in the refrigerator for about 30 minutes to an hour. This helps the cream cheese spread set and allows the flavors to meld. Chilling also makes the pizzas easier to slice.
After the pizzas have chilled, they are ready to be served. Slice them into wedges or smaller portions, depending on the size of your pizzas. These fruit pizzas are best enjoyed the same day they are made, but they can be stored in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10-12g
- Carbohydrates: 28-32g
- Protein: 2g