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Tropical Fruit Pizza with Citrus Glaze

Tropical fruit pizza with citrus glaze on a sugar cookie crust.
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This vibrant dessert features a soft sugar cookie crust topped with a fluffy cream cheese frosting, a colorful array of fresh tropical fruits, and a glossy citrus glaze. It’s a refreshing, show-stopping treat perfect for brunches or celebrations.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the Creamy Frosting Layer:
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • For the Tropical Fruit Topping:
  • 1 cup fresh pineapple chunks
  • 1 large mango, peeled and sliced
  • 2 kiwis, peeled and sliced
  • 1/2 cup fresh strawberries, hulled and sliced
  • 1/2 cup fresh blueberries
  • 1/4 cup shredded coconut, toasted (optional)
  • For the Citrus Glaze:
  • 1/2 cup apricot or peach preserves
  • 1 tablespoon fresh orange juice or lemon juice
  • 1 teaspoon water

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
  3. Press the dough evenly into a 12-inch pizza pan or a large baking sheet lined with parchment paper. Use your fingers or the bottom of a measuring cup to smooth it. Bake for 12-15 minutes, until edges are lightly golden. Cool completely on a wire rack.
  4. Make the frosting: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  5. Spread the frosting evenly over the completely cooled cookie crust, leaving a small border.
  6. Arrange the sliced mango, pineapple, kiwi, strawberries, and blueberries in a decorative pattern over the frosting. Sprinkle with toasted coconut if using.
  7. Make the glaze: In a small microwave-safe bowl or saucepan, combine the apricot preserves and citrus juice. Heat for 20-30 seconds in the microwave or on the stove over low heat until it becomes a loose syrup. Stir in the water to thin if needed.
  8. Using a pastry brush, gently dab or brush the warm glaze over all the arranged fruit. Serve immediately or chill until ready to serve.

Notes

Ensure the cookie crust is completely cool before adding the frosting to prevent sogginess. Pat fruit dry after washing. The assembled pizza is best enjoyed within 24 hours. The crust can be baked ahead and frozen.

Nutrition

Find it online: https://www.homestyletable.com/tropical-fruit-pizza-citrus-glaze/