A few weeks ago, my niece and I had a blast baking together. We had planned our baking session, and after our church service, we eagerly headed to the kitchen. With the aroma of freshly brewed coffee filling the air and the oven preheated, we couldn’t wait to start our baking adventure with a batch of classic sugar cookies. Little did we know, this day would lead to the creation of our beloved Sourdough Fruit Pizza.
As we mixed and rolled out the dough, we chatted about everything and nothing, relishing each other’s company and the simple joy of being together in the kitchen. But as we decorated our cookies with colorful frosting and sprinkles, a thought popped into my head: Could we give this beloved dessert a modern twist?
It wasn’t until after our baking day that I experimented with the idea of using sourdough for the fruit pizza. It was a spontaneous idea that sparked a wave of excitement!
Thus, the idea for Sourdough Fruit Pizza was born—a delightful blend of sweetness and tanginess, simplicity and innovation.
Now, let’s dive into the delicious details of this recipe…
Ingredients for Sourdough Fruit Pizza:
Sourdough Sugar Cookie Crust:
- 105 grams unsalted browned butter, room temperature
- 180 grams cane sugar
- 55 grams sourdough starter
- 1 egg
- 1 tsp pure vanilla extract
- 205 grams unbleached all-purpose flour or whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Sourdough Fruit Pizza Toppings:
- 8 ounces cream cheese
- 3 tbsp butter, room temperature
- 3/4 Cup powdered sugar
- 1 tsp vanilla
- Fresh Fruit (such as strawberries, blueberries, raspberries, blackberries, kiwi, bananas, etc.)
Sourdough Discard Fruit Pizza
Ingredients
Sourdough Sugar Cookie Crust:
- 105 grams unsalted browned butter, room temperature (1/2 Cup)
- 180 grams cane sugar (3/4 Cup)
- 55 grams sourdough starter (1/4 Cup)
- 1 egg
- 1 tsp Pure Vanilla Extract
- 205 grams unbleached all-purpose flour or whole wheat flour (1 1/2 Cups)
- 1/2 tsp baking powder
- 1/4 salt
Sourdough Fruit Pizza Toppings:
- 8 ounces cream cheese
- 3 tbsp butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp Pure Vanilla Extract
- Fresh Fruit
Instructions
- Mix the room temperature butter and cane sugar in a stand mixer using the paddle attachment until it is light and fluffy, about 5 minutes. Scrape down the sides as needed.
- Add the egg, sourdough starter, and vanilla to the butter/sugar mixture and mix on low till combined.
- Next, add the flour, salt, and baking powder. Mix on low till combined well.
- After preparing the dough, transfer it to a mixing bowl and cover it with either plastic wrap or an airtight container. Let the dough chill in the refrigerator for at least 30 minutes. This step is crucial as it helps the cookie maintain its shape while it bakes in the oven.
- When ready to bake, take the dough out of the refrigerator while the oven is preheating to 350℉. Use a rolling pin/your hands to press the cookie dough onto a pizza pan or baking sheet lined with parchment paper. The dough should be about 1/4" thick and rolled out to 10 1/2" diameter.
- Bake for 18-20 minutes until the edges are lightly golden. Let the cookie crust cool completely before adding the toppings.
Notes
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