Easy Sourdough Fruit Pizza Recipe (With Super Soft Crust)
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What would happen if a sugar cookie and a cheesecake had a fruity little baby? This easy sourdough fruit pizza recipe would be the result. The crust is ultra-soft and buttery, with golden, crisp edges that hold their shape, perfect for piling on creamy frosting and fresh fruit.
The frosting is lightly sweetened with honey and just enough powdered sugar to let the tang of the cream cheese shine through. Whether you’re using up sourdough discard or planning ahead with a long ferment, this fruit pizza comes together fast, and it can be made with or without a pizza pan, no fancy tools needed.
It’s the dessert that everyone will be requesting you to make all summer long!
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Why You’ll Love This Recipe:
I’ve fallen hard for this sourdough pan pizza, and there’s a good chance you will too. Here’s why:
Irresistibly soft, buttery crust:
The sourdough sugar cookie crust is super tender with crisp, golden edges that hold up perfectly under creamy frosting and fresh fruit. This is the perfect dessert whenever you need a sweet dessert.
Quick and flexible prep:
While you can throw together this recipe quickly using sourdough discard, you can also go for a long ferment for those gut-friendly benefits. No pizza pan? No problem! It bakes beautifully on a regular baking sheet or even a cast-iron skillet, making it super accessible.
Customizable and vibrant flavors:
The honey-sweetened cream cheese frosting strikes a perfect tangy-sweet balance, and you can top it with your favorite fresh fruit, like berries, kiwis, or peaches. It’s a stunning, crowd-pleasing dessert that’s as fun to decorate as it is to eat at dinner parties.
Ingredients & Substitutions
*To find precise measurements and the full list of ingredients, scroll to the bottom of this post to find the recipe card*
Sourdough Sugar Cookie Crust
- Flour: I used all-purpose flour for the sugar cookie dough.
- Unsalted butter: Before creaming, the butter should be soft so that a fingerprint can easily be left when pressed into the butter. If the butter is too hard or too soft, this will affect the texture of the cookie. Aim for 67°F. If using salted butter, subtract 1/4 teaspoon of salt.
- Sourdough discard: For sweet recipes, like this fruit pizza recipe, I prefer to use fresh sourdough discard that is no older than 1-2 days old. You can use active sourdough starter, just be sure to use the same amount in grams.
- Baking powder: Make sure your baking powder hasn’t expired. Replace it every 6 months after opening, or your cookie won’t rise properly.
- Cornstarch: Adding a touch of cornstarch to this cookie dough helps prevent gluten development in the cookie dough, which means an extra soft cookie crust.
- Egg yolk: A typical cookie recipe doesn’t call for extra liquids like water or milk. Since the sourdough starter adds water, removing the egg white (which adds more moisture since it’s mostly water content) helps create the balance for the perfect cookie texture.
Cream Cheese Frosting
- Cream cheese: I used full-fat cream cheese. Be sure to use softened cream cheese for easy mixing.
- Sweetener: I used a combination of honey and powdered sugar for the perfect sweetness. If you prefer less, omit the powdered sugar and just add the honey. You can also substitute the honey for maple syrup.
Favorite Fruit Options:
- Fresh berries: Different kinds of berries work: strawberries, blueberries, raspberries, and blackberries
- Kiwis
- Oranges or mandarin oranges
- Mangos
- Pineapple
- Grapes – green or purple!
- Peaches/Nectarines – brush with lemon juice to prevent browning
Favorite Fruit Options:
- Watermelon – too watery
- Banana – browns quickly, can brush with lemon juice
- Apples – brown quickly, can brush with lemon juice
McKenna’s Tip
Cut everything thinly and in small bite-sized pieces; that way, every slice gets a variety of delicious fruit, and you’ll get a colorful fruit pizza.
How to Make Sourdough Fruit Pizza
Sourdough Sugar Cookie Crust
- In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment (not a whisk attachment), beat the butter and sugar until light and fluffy.
- While mixing on low speed, add the egg yolk, sourdough discard, and vanilla extract until combined. Add the flour mixture and mix until the flour is just combined.
- Place the cookie dough on a 12-inch pizza pan (without the crisper holes) and shape into a 9-10 inch circle, about ¼ inch thick. Cover and place the dough into the freezer for 15 minutes.
- In the meantime, preheat the oven to 350 degrees F.
- After chilling, bake the cookie for 17-19 minutes or until the edges are just lightly golden.
- Leave the cookie to cool completely on the pizza pan.
Cream Cheese Frosting
- In a bowl of a stand mixer or with a hand mixer, beat the softened cream cheese, butter, honey, powdered sugar, vanilla, and salt until combined.
- Spread a thick layer of the cream cheese frosting over the cooled sourdough cookie crust and decorate with fruit.
- Slice and enjoy!
Alternative Baking Suggestions:
You can press this crust into a 9–10-inch circle or square (about ¼ inch thick) on a greased, regular baking sheet or press into a 9×13-inch baking sheet or baking pan.
You can also double the recipe for a giant 12×17-inch fruit pizza. If you are pressing the cookie dough into a square baking sheet, you can skip the chill time and bake right away.
How to Store:
Store leftover fruit pizza in an airtight container in the fridge. It’s best eaten within 2–3 days.
The cookie crust freezes well. Wrap it tightly and freeze for up to 1 month.
Thaw at room temperature, then frost and top with fresh fruit. Don’t freeze assembled pizza, as fresh fruit doesn’t thaw well.
FAQs
Yes, a cast-iron skillet works well. Just make sure to press the dough evenly across the bottom of the skillet so it bakes uniformly. Since iron skillets vary in thickness and heat retention, start checking for doneness once the edges look lightly golden and the center feels set. Let it cool completely before adding the frosting and fruit.
Yes, you can make the sourdough crust in advance and either keep it in the refrigerator for up to 2 days or freeze it for up to 1 month. If chilled, let the dough sit at room temperature for about 10–15 minutes before pressing it into the pan. Thaw frozen dough completely before shaping and baking. Wait to frost and add the fruit until just before serving.
Yes, you can use salted butter instead of unsalted in the cookie crust. Just make sure to reduce the added salt by ¼ teaspoon. In the frosting, you can omit the powdered sugar and use only maple syrup if you prefer less sweetness. You can also swap the maple syrup for honey.
For the fresh fruit toppings, your favorite fruits may not always be the best bet. Stick to firm options like berries, kiwi, grapes, pineapple, or citrus. Avoid watermelon and brush fresh peaches, apples, and bananas with lemon juice to prevent browning.
Sourdough Fruit Pizza
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Equipment
Ingredients
Sourdough Sugar Cookie Crust
- 175 grams all-purpose flour about 1 1/4 cups
- 4 grams baking powder 1 teaspoon
- 5 grams cornstarch 1 1/2 teaspoons
- 1 grams salt 1/4 teaspoon
- 113 grams unsalted butter, softened 1/2 cup
- 150 grams sugar 3/4 cup
- 100 grams sourdough discard, room temperature 1/3 cup
- 1 egg yolk, room temperature about 25 grams
- 4 grams vanilla extract 1 teaspoon
Cream Cheese Frosting
- 226 grams cream cheese, softened 8 oz
- 42 grams unsalted butter, room temperature 3 Tablespoons
- 75 grams honey 3 Tablespoons
- 65 grams confectioners' sugar 1/2 cup
- 4 grams vanilla extract 1 teaspoon
- pinch salt
Fruit Topping
- 400 grams sliced fuit about 3 cups
- apricot jam (optional)
Instructions
Sourdough Sugar Cookie Crust
- In a medium mixing bowl, whisk together the flour, baking powder, cornstarch and salt. Set aside.175 grams all-purpose flour, 4 grams baking powder, 5 grams cornstarch, 1 grams salt
- To a bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until lighter in color and fluffy. (about 3-4 minutes)113 grams unsalted butter, softened, 150 grams sugar
- While mixing on low, add the room-temperature sourdough discard, egg yolk, and vanilla extract and mix until combined.100 grams sourdough discard, room temperature, 1 egg yolk, room temperature, 4 grams vanilla extract
- Scrape down the sides and bottom of the bowl before adding the flour mixture and mixing on low until the flour is just combined.
- Grease a 12 inch pizza pan (without the crisper holes) with cooking spray and shape the cookie dough into a 9-10 inch circle, about ¼ inch thick. Cover with plastic wrap and place the dough into the freezer for 15 minutes. Chilling the dough prevents the cookie from over spreading while baking. See Alternative Baking Options BelowLong Ferment: Instead of placing the shaped dough in the freezer, store in the fridge overnight and bake the following day.
- When ready to bake, preheat the oven to 350 degrees F.
- Bake the sourdough cookie for 17-19 minutes or until the edges are just lightly golden brown. Be sure not to over bake. While the cookie is still hot, use the back of a spoon to smooth the edges of the cookie. Leave the cookie to cool completely on the cookie sheet.
Cream Cheese Frosting
- While the cookie cools, prepare the cream cheese topping. In a bowl of a stand mixer or with a hand mixer, beat the softened cream cheese, butter, honey, powdered sugar, vanilla and salt until combined and smooth.226 grams cream cheese, softened, 42 grams unsalted butter, room temperature, 75 grams honey, 65 grams confectioners' sugar, 4 grams vanilla extract, pinch salt
- Spread a thick layer of the cream cheese frosting over the cooled sourdough cookie crust, then decorate with the fruit.400 grams sliced fuit
- For an extra shiny finish, add 20g (1 Tablespoon) of apricot jam with a splash of water to a small bowl. Warm it up shortly in a microwave. Using a pastry brush, brush the top of the sliced fruit. This step is optional.apricot jam
- Slice and enjoy!
Notes
Ingredients & Substitutions
*To find precise measurements and the full list of ingredients, scroll to the bottom of this post to find the recipe card*Sourdough Sugar Cookie Crust
- Flour: I used all-purpose flour for the sugar cookie dough.
- Unsalted butter: Before creaming, the butter should be soft so that a fingerprint can easily be left when pressed into the butter. If the butter is too hard or too soft, this will affect the texture of the cookie. Aim for 67°F. If using salted butter, subtract 1/4 teaspoon of salt.
- Sourdough discard: For sweet recipes, like this fruit pizza recipe, I prefer to use fresh sourdough discard that is no older than 1-2 days old. You can use active sourdough starter, just be sure to use the same amount in grams.
- Baking powder: Make sure your baking powder hasn’t expired. Replace it every 6 months after opening, or your cookie won’t rise properly.
- Cornstarch: Adding a touch of cornstarch to this cookie dough helps prevent gluten development in the cookie dough, which means an extra soft cookie crust.
- Egg yolk: A typical cookie recipe doesn’t call for extra liquids like water or milk. Since the sourdough starter adds water, removing the egg white (which adds more moisture since it’s mostly water content) helps create the balance for the perfect cookie texture.
Cream Cheese Frosting
- Cream cheese: I used full-fat cream cheese. Be sure to use softened cream cheese for easy mixing.
- Sweetener: I used a combination of honey and powdered sugar for the perfect sweetness. If you prefer less, omit the powdered sugar and just add the honey. You can also substitute the honey for maple syrup.
Favorite Fruit Options:
- Fresh berries: Different kinds of berries work: strawberries, blueberries, raspberries, and blackberries
- Kiwis
- Oranges or mandarin oranges
- Mangos
- Pineapple
- Grapes – green or purple!
- Peaches/Nectarines – brush with lemon juice to prevent browning
Favorite Fruit Options:
- Watermelon – too watery
- Banana – browns quickly, can brush with lemon juice
- Apples – brown quickly, can brush with lemon juice
This dessert will be on repeat all summer long! It’s equally stunning as it is delicious.