This was my first time making a fruit pizza and I don't know what's taken me so long. If you've never had a fruit pizza, it isn't really a pizza at all. It's a sugar cookie with a frosting/glaze and fruit toppings. It tastes great and is also fun to decorate!
I love this fruit pizza for so many reasons.
1. It's colorful
2. It's decorated and shaped like an Easter Egg! (that makes it adorable)
3. It's lightened up with greek yogurt!
Usually people use a cream cheese frosting or a buttercream frosting on top of the cookie in a fruit pizza. I went for vanilla greek yogurt to offset some of the sweetness. And it tastes great!
Not only does it offset the sweetness of the sugar cookie, but it goes great along side the tart bright flavors of all the fruits.
It starts with a simple sugar cookie recipe. The cookie dough is shaped into an oval egg-ish shape, about 1/2 inch thick. (Or a circle if you don't want to do an Easter theme). The cookie sheet with the shaped dough is put into the refrigerator to set a bit. You don't want it soft because it will spread too much in the oven. So cold, firm dough is what you're looking for.
It's baked until the edges are just golden brown, and the center still slightly underdone. As it sits out of the oven cooling, the center continues to bake just right and the edges don't get too crispy. You're left with a soft, perfect, ginormous sugar cookie. Who could complain about that?
Then we take some vanilla greek yogurt, slather it on and spread it out.
Take whatever fruits you like and spread them all over the greek yogurt. This is the fun part- let your creativity run wild!
Then the best part-dig in! Serve immediately or chill it in the fridge until you're ready to serve.
Happy Easter, and enjoy!
A quick and easy fruit pizza with greek yogurt.
- 1/2 c. (1 stick) butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 t. vanilla extract
- 1 1/2 c. flour, spooned and leveled
- 1/4 t. baking powder
- 1 t. cornstarch
- 1/2 t. salt
- 1/2 cup vanilla greek yogurt
- fruit of your choice
- Preheat oven to 350 F.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Mix in egg, and then vanilla.
- Scrape down the sides of the bowl and mix some more.
- Slowly incorporate flour, baking powder, cornstarch, and salt.
- Turn dough out onto a parchment sheet covered cookie sheet.
- Coat your hands with flour to keep dough from sticking, and gently form dough into a round easter egg shape (or circle) about 1/2 inch thick.
- Refrigerate dough for about 20 minutes until firm.
- Bake 17-20 minutes, until edges are just golden and the center is slightly underdone.
- Let cool completely on cookie sheet.
- Once completely cooled, cover in greek yogurt, and top with fruit of your choice.