Fruit Pizza is an easy year round dessert that everyone loves. The crust is similar to shortbread or a cookie but the filling softens it slightly so it can be easily cut into wedges and served like pizza. Any combination of fresh fruit creates a colourful presentation and when the fruit is added in a random fashion it looks fun and casual.
So why call it pizza? Just our North American fascination for pizza I suppose.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
The people I serve dessert to always appreciate the fact they are getting dessert and have never commented on the name I chose. Although I do occasionally make a beautiful fresh fruit tart I think a Fruit Pizza is slightly different.
When I call it a Fruit Pizza I like to honour the name and make it look like a pizza. Instead of the edge that a tart pan has I simply use the bottom of the pan making the crust flat right to the edge. I also arrange the fruit in a scattered fashion the way I would add toppings on a pizza. My fruit tart would have concentric circles of carefully placed fruit with no filling showing through.
When you make dessert in your kitchen you can do whatever you want. It’s good to know the basics of baking, the ‘rules’ you might say. Then you can make it and name it your own way.
Every recipe I have ever seen for a Fruit Pizza has a cream cheese filling. If you prefer the vanilla custard filling typically used in a bakery Fruit Tart then go for it. I’ve served many variations of Fruit Pizza and Fruit Tart over the years. If you prefer to use a custard filling be sure to use a tart pan so there is a pastry edge to hold in the filling.
The glaze gives it the kind of finished look you would see on a tart in a bakery. More importantly it keeps the fruit looking fresh allowing you to prepare the Fruit Pizza hours in advance. The glaze can also be brushed over the fruit only or the entire top surface.
Fruit Pizza doesn’t have to be glazed. Here are the comparison pics of my dessert. This one is before I added the glaze.
And here it is after being glazed with jelly. Which do you like better?
Another option for a casual dinner party or family gathering is to invite guests to assemble dessert as part of the entertainment. In this case you could simply skip the glaze. Assign a person or a small team to assemble the dessert giving them the creative license to decorate as they wish.
A pizza pan will definitely work for this recipe. A 12-inch pizza pan is perfect. My pizza pans are well-used (quite black looking) so I don’t use them for baking. I use my 12-inch tart pan with removable bottom for dessert pizzas.
A tart pan has low sides and a removable bottom. To get the pizza look I used just the base piece of my two-part 12-inch tart pan. I simply rolled the dough right to the edges of the base and baked it like that. After it is completely cooled I easily transferred mine to a pizza board covered in parchment paper. You can leave the crust on the pan if you want and transfer it to a serving platter like that. I do this method when the crust is not easily coming away from the pan. Or sometimes I just couldn’t be bothered to carefully transfer it.
Have you made a fruit pizza? In the comments below I’d love to hear how you served yours.
|1/3 cup butter, room temperature|
|1/3 cup white sugar|
|½ cup brown rice flour|
|¼ cup tapioca starch|
|¼ cup potato starch|
|1 tsp xanthan gum|
|1 tsp baking powder|
|1½ tsp milk|
|½ tsp vanilla|
|CREAM CHEESE FILLING|
|8 oz/250 g cream cheese|
|¼ cup icing sugar|
|1 tsp vanilla|
|JELLY GLAZE - optional|
|½ cup apple, crabapple or red currant jelly, melted|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.