Mini Sourdough Fruit Pizzas
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My mini sourdough fruit pizzas are made with sourdough sugar cookies, homemade cream cheese frosting, and fresh berries! They’re the perfect summer treat, especially when you’re craving something sweet but fresh.
Mini fruit pizzas have been my favorite birthday treat since I was about 15 or 16 years old. My mom made them for me one year as a different treat for my birthday, and I couldn’t get enough!
This recipe is perfect for the spring and summer when fresh fruit is in season. You can use whatever fruit you choose; they’re customizable!
Why You’ll Love This Recipe
- Fun sourdough baking idea: these miniature fruit pizzas are such a fun baking project to make and assemble!
- Perfect dessert for summer: the cream cheese frosting mixed with fresh fruit is so light and fresh.
- Great for the 4th of July: use blueberries, raspberries, and/or strawberries for a patriotic treat!
Ingredients
For the Sourdough Sugar Cookies
- butter: I use salted grass-fed butter but any stick butter works, not margarine
- sea salt: this is my favorite salt for baking
- pure vanilla extract: I don’t recommend using imitation vanilla
- raw cane sugar: you can also use regular or coconut sugar
- sourdough discard: fed starter will work as well
- large egg: I like to use pasture-raised organic but any works
- all-purpose flour: I use unbleached, organic but any works
For the Cream Cheese Frosting
- plain cream cheese: I like to get a brand with few additives
- raw honey: you could also use pure maple syrup
- milk: I use whole milk but any works
Fruit (these or any of your choice)
- blueberries: I use organic
- sliced strawberries: I use organic
Tools You May Need
How to Make Mini Sourdough Fruit Pizzas
Make the Sourdough Sugar Cookies
- Add softened butter, sea salt, vanilla, and cane sugar to a mixing bowl. Use an electric mixer on medium speed to combine until creamy, about 2 minutes.
- Add sourdough starter and egg. Mix until evenly combined.
- Add flour, a little at a time, and mix on medium speed until a sticky dough is forms.
- Cover bowl with a lid, wrap, or kitchen towel and chill in the FREEZER for 15-20 minutes OR in the FRIDGE for a minimum of 2 hours. Pick one.Optional: If you want the sourdough cultures to ferment the other ingredients, let the dough sit in the fridge for 12-24 hours.
- Once chilling is done, lightly flour your work surface and gently roll dough out until 1/2 inch thick.
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet pan (or 2) with parchment paper. Set aside.
- Use a large round cookie or biscuit cutter (about 3 inches wide) or a wide mouth mason jar to cut out cookies. When you can’t cut anymore out, combine dough scraps and repeat.
- Place cookies on prepared sheet pan, make sure they aren’t touching.
- Bake at 350 degrees Fahrenheit for 10-12 minutes until cookies are just set and lightly golden brown on the bottoms. Remove from oven and let cool completely on a wire cooling rack.
Make the Cheese Frosting
- While cookies are baking, add honey, softened cream cheese, and milk to a mixing bowl. Mix on medium speed with a hand mixer until smooth and well combined. Place in the fridge until cookies are cooled.
Assembling Mini Fruit Pizzas
- Once cookies are completely cooled, spread a layer of cream cheese frosting on top of each one.
- Add berries to each cookie (or fruit of your choice) in any design or pattern you desire. Serve immediately or store in the fridge for up to 3 days. Enjoy!
Variations
You can use any kind of fruit you’d like. Here are a few other ideas:
- banana
- fresh pineapple
- blackberries
- fresh mango
- kiwi
- cherries
- peaches
- mandarin orange slices
My Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Don’t skip the dough chilling time; it needs time to cool, so it’s easy to cut out.
- Let the cookies cool completely before adding the frosting so it doesn’t melt.
How to Store
Store assembled mini sugar cookie fruit pizzas in an airtight container in the fridge for up to 3 days. Or, you can store them unassembled so they will last longer.
To do this, store cookies in an airtight container at room temperature for up to 5 days. Store the cream cheese frosting and sliced fruit in the fridge for up to 5 days. Then assemble them as desired.
Recipe FAQs
Yes, but you’ll need to let the frozen fruit thaw and drain off any excess liquid before using.
I don’t recommend freezing fruit pizza after assembling. As the fruit thaws, it can make the frosting a little watery and the cookie soggy. I suggest freezing everything separate.
You’re more than welcome to try it. I recommend making homemade whipped cream if you don’t want to do the cream cheese frosting.
More Sourdough Cookie Recipes
- Sourdough Frosted Lemon Cookies
- Soft Sourdough Frosted Sugar Cookies (Inspired by Lofthouse)
- Brown Butter Sourdough Chocolate Chip Cookies
- Light and Fluffy Sourdough Peanut Butter Cookies
- Mini Sourdough Chocolate Chip Pumpkin Cookies
- Sourdough Pistachio Chocolate Chip Cookies
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Recipe
Mini Sourdough Fruit Pizzas
Ingredients
For the Sourdough Sugar Cookies
- 1/3 cup butter, softened (I use salted grassfed)
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 2/3 cup raw cane sugar
- 1/2 cup sourdough discard
- 1 large egg
- 1 1/2 cups all-purpose flour (I use unbleached, organic)
For the Cream Cheese Frosting
- 8 oz plain cream cheese, softened
- 1 1/2 Tbsp raw honey
- 1 tsp milk (I use whole milk but any works)
Fruit (these or any of your choice)
- 1 cup blueberries
- 1 cup sliced strawberries
Instructions
Make the Sourdough Sugar Cookies
- Add softened butter, sea salt, vanilla, and cane sugar to a mixing bowl. Use an electric mixer on medium speed to combine until creamy, about 2 minutes.
- Add sourdough starter and egg. Mix until evenly combined.
- Add flour, a little at a time, and mix on medium speed until a sticky dough is forms.
- Cover bowl with a lid, wrap, or kitchen towel and chill in the FREEZER for 15-20 minutes OR in the FRIDGE for a minimum of 2 hours. Pick one.Optional: If you want the sourdough cultures to ferment the other ingredients, let the dough sit in the fridge for 12-24 hours.
- Once chilling is done, lightly flour your work surface and gently roll dough out until 1/2 inch thick.
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet pan (or 2) with parchment paper. Set aside.
- Use a large round cookie or biscuit cutter (about 3 inches wide) or a wide mouth mason jar to cut out cookies. When you can't cut anymore out, combine dough scraps and repeat.
- Place cookies on prepared sheet pan, make sure they aren't touching.
- Bake at 350 degrees Fahrenheit for 10-12 minutes until cookies are just set and lightly golden brown on the bottoms. Remove from oven and let cool completely on a wire cooling rack.
Honey Cream Cheese Frosting
- While cookies are baking, add honey, softened cream cheese, and milk to a mixing bowl. Mix on medium speed with a hand mixer until smooth and well combined. Place in the fridge until cookies are cooled.
Assembling Mini Fruit Pizzas
- Once cookies are completely cooled, spread a layer of cream cheese frosting on top of each one.
- Add berries to each cookie (or fruit of your choice) in any design or pattern you desire. Serve immediately or store in the fridge for up to 3 days. Enjoy!
Video
We love having these in the summer! They’re so fresh and light!