Sourdough Fruit Pizza

Yield:

Prep Time: 15

Cook Time: 17

Chill Time: 15

Total Time: 47

Sourdough Vanilla Cake with homemade vanilla buttercream frosting is moist, buttery, and sweet! It's the perfect dessert for any celebration.

5 from 1 vote

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Equipment

1 stand mixer
1 12-inch pizza pan

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 Below
Long 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

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.

Nutrition

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