Summer is the perfect time to create these beautiful Fruit Pizza Flowers to serve at a party. Each flower petal, leaf and stem shaped cookie is topped with cheesecake frosting and fresh raspberries, blueberries, grapes, pineapple, and kiwi.
Why make an ordinary round fruit pizza when you can make these beautiful Fruit Pizza Flowers for your summertime party or for Mother's Day or even a bridal shower?
I love decorating fruit pizzas for special occasions and am always excited to see how much you enjoy them too.
Years ago I decorated a Beach Ball Fruit Pizza and it was so popular that I got back into the kitchen a few more times to create a Fruit Pizza Butterfly, a Fruit Pizza Uncle Sam Hat, a Fruit Pizza Playing Card, Fruit Pizza Lollipops, and Fruit Pizza Strawberries.
One of my absolute favorite desserts is my Strawberry Kiwi Fruit Pizza Watermelon slices. It's a fruit pizza that looks like slices of watermelon but is topped with strawberries and kiwi. It is so much fun!
Usually when I make a fruit pizza I create one large cookie for the base but I had been thinking about how nice it would be if my party guests could just pull off a piece of the fruit pizza without me having to cut into it, kind of like a pull-apart cupcake cake.
So, when I designed these fruit pizza flowers I chose to create individual cookie petals, stems and leaves.
It worked out great and looked great too.
How to make Fruit Pizza Flowers
- Start by making my favorite cut-out cookie dough. (See the recipe below)
- Chill the dough for an hour.
- Roll out half of the dough to about ⅛ inch thickness.
- Cut out 5 petals using a 3 ½ long tear drop cutter.
- Also cut out a 1 ½ inch circle.
- Then arrange the petals in a flower shape, so that their tips almost touch, and use the round cookie cutter to cut a circle in the middle of the tips to create room for the circle to fit inside.
- Cut out two leaves and one 6 ½ inch long stem.
- Move all the pieces onto a parchment paper or silicone mat lined baking sheet, leaving an inch in between, and place in the refrigerator for at least 15 minutes.
- Roll out the other chilled piece of dough and cut out another set of the same shapes.
- Blend the remaining dough together and roll it out.
- Cut out a hillside on which to place your flowers.
- You will have more dough as this recipe will make enough for 3 daisies, but you can save the dough for another use if you prefer.
Bake the cookies
- While the cut-outs are chilling, preheat your oven to 350 degrees Fahrenheit.
- Bake 1 tray of cookies at a time for 8 minutes then rotate the pan and continue to bake for 3-4 minutes just until the tops of the cookies look dry and the edges look set.
- The tip of the stem will start to brown before anything else, so that is a good indication the cookies are baked through.
- Remove the cookies and set the pan on a cooling rack.
- Allow the cookies to cool for 5 minutes then remove them using a metal spatula and place them directly on the cooling rack to cool completely.
- Arrange the cookies on a platter or cake board to create two daisies.
Decorate the fruit pizza daisies.
- Make the cheesecake frosting using the recipes below.
- I gave you two options for this frosting.
- Both are made using cream cheese but one recipe is made using real whipping cream and powdered sugar while the other is made using frozen and thawed whipped topping (Cool Whip) and marshmallow fluff. Both are delicious options.
- Frost or pipe the filling in a nice thick ¼ inch layer over each cookie piece.
Top the cookie pizzas with fruit.
- Arrange raspberries, blueberries, strawberry pieces, pineapple pieces, or even banana slices over the petals of your daisies.
- Top the small round cookie with pineapple, mango, or peach pieces
- Top the stems and leaves with green grapes and/or kiwi slices.
- If you created a hillside use kiwi slices or green grapes.
You can swap out any fruit you like for those that I chose to use. Just be sure to wash the fruit and pat it dry before using it to top your fruit pizza.
How to store a fruit pizza?
- Store the fruit pizza in the refrigerator until you are ready to serve.
- It's best to chill if for at least an hour before serving.
- This will allow time for the cookies to soften slightly.
- Your fruit pizza may be refrigerated for up to 12 hours before serving but any cut fruit will look it's best and taste the freshest if served within 4 hours.
TIPS: To keep your berries from molding, give them a vinegar bath.
- Mix 1 part vinegar to 3 parts water in a large bowl.
- Pour over a bowl filled with berries and let them sit for 5 minutes.
- Then pour the berries into a strainer and allow the vinegar water to drain off.
- Rinse well for a minute then place the berries on paper towels to and pat dry.
- You must dry the berries very well!
Watch this video to see how you can easily make your own Fruit Pizza Flowers.
You can find the supplies needed to make these cookies from amazon (commission earned for sales at no extra cost to you.)
Leroxo Portable Metal LED L...Shop on Amazon
Round Cookie Biscuit Cutter...Shop on Amazon
Pretty fruit pizza flowers cut in the shape of two daisies are decorated with cheesecake frosting and fresh fruits and berries.
- 8 ½ ounces all-purpose flour*
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup butter, softened slightly and cut into small pieces
- ¾ cups sugar
- 1 large egg
- ¾ teaspoon pure vanilla extract
- ½ teaspoon almond or lemon extract
- .........
- *8 ½ ounces flour = approximately 2 cups
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar, divided
- 1 ½ cups heavy whipping cream
- ½ teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1 cup marshmallow cream or fluff
- 8 ounces frozen whipped toppig thawed (like Cool Whip)
- whole raspberries or blueberries or cut strawberries for the flower petals
- cut pineapple, mango, or peaches for the centers
- kiwi slices and/or cut green grapes for the stems and leaves
- NOTE: the amount of fruit needed will depend on how you slice the pieces, but plan for 2-3 pints
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Whisk the flour, salt, and baking powder together in a bowl.
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Set aside.
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Cream the butter and sugar together until light and fluffy.
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Stir in the egg, vanilla, and almond or lemon extract.
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Add the dry ingredients and stir just until combined.
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Flatten dough into a disc and wrap in plastic wrap or a large zip-top bag and refrigerate for an hour.
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When the dough has chilled, dust a cutting board or lightly dust a silicone baking mat and place ½ of the dough on top.
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Roll out to ⅛th inch thickness.
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Cut out 5 petals using the 3 ½ long tear drop cutter.
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Cut out one 1 ½ inch circle.
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Then arrange the petals in a flower shape, so that their tips almost touch, and use the round cookie cutter to cut a circle in the middle of the tips to create room for the center to fit inside.
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Cut out two leaves and one 6 ½ inch long stem.
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Move all the pieces onto a parchment paper or silicone mat lined baking sheet, leaving an inch in between, and place in the refrigerator for at least 15 minutes.
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Roll out the other chilled piece of dough and cut out the same shapes.
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Blend the remaining dough together and roll it out. Cut out a hillside on which to place your flowers.
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Use the excess dough to cut out another daisy or save for another use.
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While the cut-outs are chilling, preheat your oven to 350 degrees Fahrenheit.
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Bake 1 tray of cookies at a time for 8 minutes then rotate the pan and continue to bake for 3-4 minutes just until the tops of the cookies look dry and the edges look set.
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Remove and set the pan on a cooling rack.
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Allow the cookies to cool for 5 minutes then remove them using a metal spatula and place them directly on the cooling rack to cool completely.
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Beat the cream cheese and ¼ cup of the powdered sugar together until light and fluffy.
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In a clean bowl with clean beaters, beat the heavy whipping cream, the remaining ½ cup of powdered sugar, and the vanilla extract until you get stiff peaks. Do not over whip.
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Stir ⅓ of the whipped cream into the cream cheese until the cream cheese is lighter.
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Fold in another ⅓ of the whipped cream.
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Then fold in the remaining ⅓ of the whipped cream.
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Chill the cheesecake frosting for at least 30 minutes
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Beat the cream cheese until light and fluffy.
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Add the marshmallow fluff and beat to combine.
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Then add the whipped topping and beat until nice and light.
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Spread or pipe a ¼ inch layer of cheesecake filling onto each individual cookie.
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Arrange the cookies on a platter or cake board.
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Then arrange raspberries, blueberries, or strawberry pieces over the petals of your daisies.
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Top the small round cookie with pineapple, mango, or peach pieces
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Top the stem and leaves with green grapes and/or kiwi slices.
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Lay the hillside cookie over the bottom of the flower stems and top with kiwi slices.
Store the fruit pizza in the refrigerator until you are ready to serve. It's best to chill if for at least an hour before serving.
Your fruit pizza may be refrigerated for up to 12 hours before serving but any cut fruit will look it's best and taste the freshest if served within 4 hours.
TIPS: To keep your berries from molding, give them a vinegar bath. Mix 1 part vinegar to 3 parts water in a large bowl. Pour over a bowl filled with berries and let them sit for 5 minutes. The pour the berries into a strainer and allow the vinegar water to drain off. Rinse well for a minute then place the berries on paper towels to and pat dry.
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The Partiologist
I haven't made a fruit pizza for so long and when I did, it was round. Looks like I need to up my game! These are great! 🙂
Beth
I try to make a new fruit pizza design each summer when the fruit is at the peak of ripeness. It makes so much difference having really fresh fruit!