Chicago Style Fruit Pizza

A classic sugar cookie crust with cream cheese frosting and all. the. fruit. This is an enormous pizza, and the crust is nice and thick, so call the neighbors over. Fruit pizza is the best for summer!

Chicago Style Fruit Pizza from The Food Charlatan

Do you know what kind of vacationer you are? Are you the relax-on-the-beach-with-a-book type? The see-every-site type? I’m a relaxer. But it took me several years (and a couple kids) to figure this out, because I grew up taking family vacations where my dad would boot us out of bed at the crack of dawn and run us ragged until sundown. And we had FUN, dangit. (OR ELSE.)

I’m in Philadelphia with my parents and brother right now, for his graduation from medical school tomorrow (congrats Dr. Nate!!) It’s just like old times.

Chicago Style Fruit Pizza from The Food Charlatan

Except that yesterday I almost died. We went to Independence Hall. We went to Ben Franklin’s grave. We saw the Liberty Bell. We went to an art museum. And then my eyes rolled into the back of my head and I started actually passing away from boredom.

I mean, don’t get me wrong. I like history and I like art (I was a Humanities major in college). But apparently I only like it in 2 hour stretches. After that my brain shuts down.

Chicago Style Fruit Pizza from The Food Charlatan

Today was much better. We went to an Italian market in the morning, where I sampled cheese and salami and drooled over all the unique pastas for sale. Then we went to get famous Philly Cheesesteaks. Then we went to this other awesome market where they have Amish doughnuts and pretzels. I’m noticing a trend here.

Maybe if they sold Amish donuts RIGHT next to the Liberty Bell? Or, “Tour Independence Hall, and as a special prize for all the things you learned, at the end you get a Philly Cheesesteak sampler!” I just feel like history is easier to stomach if there is something in it for my stomach.

Chicago Style Fruit Pizza from The Food Charlatan

Chicago Style Fruit Pizza from The Food Charlatan

So you guys have had fruit pizza right? It is the best! So perfect for summer. Today’s recipe is from my friend Allison, who blogs over and Cupcake Diaries. She wrote a cookbook. How awesome is that?? It’s called Sun and Sizzle: Grills to Greens and Everything In Between. It is full of awesome summer recipes, including this delish fruit pizza. There are tons of other recipes I want to try, like the Root Beer Cupcakes and the Bacon n Eggs Burger (<<what!! yeah.) 

Chicago Style Fruit Pizza from The Food Charlatan

This is the fruit pizza to end all fruit pizzas. It is massive! The crust is super thick, and my brother jokingly said it’s like a Chicago style fruit pizza. The cookie crust is not dry; it’s moist and tender. If you want to check out all the other recipes Allison has in her awesome book, click here to get it!

Be sure to tag #TheFoodCharlatan on Instagram! Also tag #SunAndSizzle so that Allison can see what you’re making from her book!

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Chicago Style Fruit Pizza

Serves 16-18

Ingredients

    For the crust:
  • 1 cup (2 sticks) butter, softened
  • 2 cups white sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 cups flour, spooned and leveled
  • For the frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • Fruit ideas
  • blackberries
  • strawberries
  • kiwi
  • mandarin oranges (I used the ones in a can)
  • grapes
  • cherries
  • blueberries
  • peaches
  • mango
  • pineapple
  • bananas (coat with lemon juice so they don't brown)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl or stand mixer, beat butter and sugar until soft and fluffy, a good 3 minutes, scraping the sides.
  3. Add eggs and 2 teaspoons vanilla. Beat well, scraping sides, at least 1-2 minutes.
  4. You can combine the dry ingredients in a separate bowl if you like, but I'm lazy, so I add some of the flour, then stir the salt and baking powder into the flour. Stir well, then beat in the rest of the flour. Once the flour is incorporated stop mixing. You don't want to overdo it.
  5. Cover the bowl (or wrap the dough in plastic) and refrigerate for at least an hour.
  6. Lay out a sheet of parchment paper on a work surface. Use a rolling pin to roll the dough into a circle. Mine came to about 14-15 inches across. You could easily roll it into a rectangle too, if that fits your pan better. Transfer the dough (still on the parchment paper) to a baking sheet.
  7. Bake at 350 for 20-25 minutes, or until the cookies is very light brown on the edges.
  8. Let cool completely. Chill if desired.
  9. Meanwhile, make the frosting. Beat the cream cheese and 1/2 cup butter in a bowl until well combined, 1 minute, scraping sides. Add vanilla and beat.
  10. Add powdered sugar 1 cup at a time. Beat well, scraping sides and bottom.
  11. Spread the frosting over the cooled cookie.
  12. Arrange the fruit on the fruit pizza however you like.
  13. At this point, you can chill it to get it nice and cold, or serve it right away. I like it both ways.
http://thefoodcharlatan.com/2016/05/19/chicago-style-fruit-pizza-recipe/

You will love these other summer dessert ideas!

No Bake Cheesecake Parfait Bar << this is my favorite self-serve dessert for parties, like baby showers, etc. It’s SOO easy everyone adores it.  (Also check out this Dulce de Leche

No Bake Cheesecake Parfait Bar from TheFoodCharlatan.com

Berry Cheesecake Baklava << try it!! trust me.

Berry Cheesecake Baklava from The Food Charlatan

Easy Strawberries and Cream Appetizer:

Easy Strawberries and Cream Appetizer from The Food Charlatan

Plum Tartlets with Cinnamon Rye Crust:

Plum Tartlets with Cinnamon-Rye Crust from TheFoodCharlatan.com

More fruit pizza variations you will love!

Caramel Apple Fruit Pizza from The Gunny Sack
Mini Fruit Pizzas from Sweet and Savory by Shinee
Fruit Cheesecake Sugar Cookie Cups from Life, Love and Sugar

Comments

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Comments

  1. stephanie says

    omg, this looks SO good. i need to find an excuse to make this, asap. (i.e. wherein i won’t ‘have’ to eat the whole thing myself.)

    i am definitely a relaxer vacationer! i like to have one thing to go for/do but then the rest of the time just, well, relax. we never went anywhere when i was a kid (my dad was a navy brat and is basically over the whole traveling thing, lol) but i do remember going to gettysburg one year. it was literally 100+ degrees and it was like, wandering around an open field with some cannon replicas in it or something. i could not have been more miserable, or more pumped to visit the indoor portion just for the a/c.

    i love art & art history (i have a BFA & was just a course shy of an art history minor) but ‘regular’ history? i hate it. there, i said it! i don’t even like movies or shows not set in current or future times. i recognize history’s importance, but i can’t be forced to enjoy it, haha. this fruit pizza, however…

    • says

      Okay, you get me Stephanie. I can’t tell you how many fields I have wandered around dreaming of lunch and A/C. We are so spoiled it makes me sick. Haha! Someday I will do this to my kids though, I know it.

  2. says

    When I’m on vacations I think I like equal parts sightseeing and relaxing. Look at stuff in the morning, relax in the afternoon.
    I’ve only had a fruit pizza like this once before, but I still dream about it. I want a slice right now! The kiwi is my favorite part.

  3. Misty says

    I just made 100 mini versions of this. Great minds. Although your cookie is way thicker which sounds amazing.
    I am a plan your vacation around where you want to eat, kind of person. :)

  4. Caroline says

    I’m so excited to make this — I’m going to do it for Father’s day.

    Do you think it’s OK if you make the cookie base the day before? Or is it too risky it’ll harden/not be as good?

    Thanks so much!!

    • says

      Hey Caroline! Great idea for Father’s day! Dudes love this. (Who am I kidding, everyone loves this.) Day before…hm. Well basically it is a giant sugar cookie. Day old cookies < fresh cookies. But if you wrapped up the whole cookie reeeeeallly well with plastic wrap it might be okay. Store it on the counter, the fridge will dry it out more. Let me know how it goes!

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