Description
Easter Egg Fruit Pizzas feature a soft sugar cookie crust topped with creamy frosting and fresh colorful fruit. Perfect for Easter brunch, spring celebrations, and any time you want a stunning dessert that’s as delicious as it is beautiful. Easy to customize with your favorite seasonal fruits!
Ingredients
Sugar Cookie Crust
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar (adjust sweetness to taste)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or lemon juice (to reach spreadable consistency)
Fruit Topping
- Strawberries, hulled and sliced
- Blueberries
- Kiwi, peeled and sliced
- Mandarin oranges, drained
- Raspberries
- Blackberries
- Mango, peeled and diced
- Grapes, halved
Use as many types and colors as you like for a pretty arrangement!
Optional Garnishes
- Shredded coconut
- Mint leaves
- Honey or fruit glaze (for a lighter sheen)
Instructions
Preheat your oven to 350°F (175°C). If you want easier cleanup, line your pizza pan with parchment paper, but it’s not absolutely necessary.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside — you’ll need it in just a minute!
In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes with an electric mixer. Don’t rush this step! It creates those tiny air pockets that make the cookie tender.
Add the egg and vanilla extract to the butter mixture and mix until everything is beautifully combined and smooth.
Gradually add your dry ingredients to the wet mixture, mixing just until a soft dough forms. Don’t overmix or your cookies will be tough!
Press the dough evenly and FIRMLY into your 12-inch pizza pan. This is important — you want it pressed down well so it holds together when you cut it later. Make sure it’s even thickness throughout.
Bake for 12–15 minutes, until the edges are lightly golden. The center might look slightly underdone, but it’ll firm up as it cools. Don’t overbake or it’ll be dry!
Remove from the oven and let it cool COMPLETELY. I know it’s tempting to rush, but warm crust + frosting = melty disaster. Trust me on this one!
While the crust cools, beat the cream cheese and butter together until smooth and creamy — no lumps allowed!
Gradually add the powdered sugar, mixing as you go. Add the vanilla extract and start with 1 tablespoon of milk or lemon juice. Mix and check the consistency. You want it spreadable but not runny. Add more liquid if needed.
Once your crust is completely cool, spread the frosting evenly over the entire surface using a spatula or offset spatula. Get it all the way to the edges!
Now for the fun part! Arrange your fresh fruit over the frosting in whatever design makes your heart happy. I like to create rainbow patterns or concentric circles, but random clusters look amazing too. Make it colorful and balanced!
If you’re using shredded coconut or mint leaves, sprinkle them on now. For a professional touch, brush the fruit gently with a bit of honey thinned with water — it gives a beautiful shine and helps keep the fruit fresh longer.
Pop it in the fridge for at least 30 minutes before slicing. This helps everything set up nicely.
Notes
- Chill your mixing bowl before making the frosting for an extra-smooth texture
- Use a pizza cutter for the cleanest slices — it cuts right through the fruit without smashing it
- Don’t skip the vanilla in both the cookie AND the frosting. It ties all the flavors together beautifully
- Press firmly when shaping your crust. A loose crust will crumble when you try to slice it
- Common mistake to avoid: Using too much frosting. You want a nice layer, but not so much that it overwhelms the cookie and fruit
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American