The standard fruit pizza recipe always starts with a tube of sugar cookie dough.
But we don’t need to do that, do we?
Nah, not us homesteader folk.
Because we know that whipping up a quick sugar cookie crust from-scratch isn’t nearly as difficult as the manufacturers of tubed cookie dough would have you believe. 
Having a solid fruit pizza recipe in your arsenal will serve you well when company is coming and you’re in need of a dessert that feels fancy, but isn’t complicated to throw together.
(That’s pretty much the theme of all of the recipes in The Prairie Homestead Cookbook, by the way. They might feel fancy, but they come together lightning-fast and never use hoity-toity ingredients.)
(P.S. I think that’s the first time I’ve ever used ‘hoity-toity’ in a blog post.)
The thing I love about fruit pizza is that you can use whatever fruit you have lingering in your fridge that your children won’t touch for some odd reason. Because if you slice it up and and put it on a fruit pizza? They’ll eat pretty much anything.
Do You Have to Bake Fruit Pizza in Cast Iron?
Well, no. But why not?
Because it’s a proven scientific fact that cast iron makes everything taste better. And it seriously ups your homestead coolness-factor. Obviously.
Seriously though– if you don’t have a cast iron skillet (Wait– if you don’t have a cast iron skillet, we need to fix that ASAP– Scroll to the bottom of this post for a giveaway!) you can use a baking sheet or 9-inch pie pan instead.
Cast Iron Fruit Pizza Recipe
Makes one 10-inch fruit pizza
Fruit Pizza Crust:
- 1 1/4 cups organic, unbleached, all-purpose flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup unrefined whole cane sugar OR coconut sugar OR regular brown sugar
- 1 egg
- 1 teaspoon real vanilla extract (here’s how to make your own vanilla extract)
- 1/2 teaspoon orange zest (optional)
Fruit Pizza Topping:
- 8 ounces cream cheese, softened (here’s how to make your own cream cheese)
- 2 tablespoons real maple syrup
- 1 teaspoon real vanilla extract
- Fruit of your choice (see below for ideas)
Instructions:
Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Beat the butter and sugar together until light and fluffy, then mix in the egg, vanilla, and orange zest.
Fold in the dry ingredients until just combined, then press the dough into a greased 10-inch cast iron skillet (see note).
Bake for 12-14 minutes or until the crust is slightly golden and set, but not hard. (I like to err on the side of underbaking– softer is better when it comes to fruit pizza crust.)
Let the crust cool completely, about one hour.
In the meantime, prepare the fruit pizza toppings.
Beat the cream cheese, maple syrup, and vanilla extract until light and fluffy.
Spread the topping over the cooled crust, then top with the fruit of your choice.
Serve immediately.
(You can chill fruit pizza if you like, but it does tend to dry out the crust a bit, so proceed at your own risk.)
Recipe Notes:
- Need fruit inspiration? Try blueberries, sliced strawberries, raspberries, blackberries, sliced grapes, kiwi, sliced bananas, peaches, nectarines, or any combination you can imagine.
- You can also use a 8-inch cast iron skillet for this recipe, although the crust will be slightly thicker
- I almost always double the recipe and make two skillet’s worth of fruit pizza. Because it’s never a problem getting rid of leftovers…
Cast Iron Fruit Pizza Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 1 10-inch pizza
- Category: Dessert
Ingredients
Fruit Pizza Crust:
- 1 1/4 cups organic, unbleached, all-purpose flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup unrefined whole cane sugar OR coconut sugar OR regular brown sugar
- 1 egg
- 1 teaspoon real vanilla extract
- 1/2 teaspoon orange zest (optional)
Fruit Pizza Topping:
- 8 ounces cream cheese, softened
- 2 tablespoons real maple syrup
- 1 teaspoon real vanilla extract
- Fruit of your choice (see below for ideas)
Instructions
Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Beat the butter and sugar together until light and fluffy, then mix in the egg, vanilla, and orange zest.
Fold in the dry ingredients until just combined, then press the dough into a greased 10-inch cast iron skillet (see note).
Bake for 12-14 minutes or until the crust is slightly golden and set, but not hard. (I like to err on the side of underbaking– softer is better when it comes to fruit pizza crust!)
Let the crust cool completely, about one hour.
In the meantime, prepare the fruit pizza toppings.
Beat the cream cheese, maple syrup, and vanilla extract until light and fluffy.
Spread the topping over the cooled crust, then top with the fruit of your choice.
Serve immediately.
(You can chill fruit pizza if you like, but it does tend to dry out the crust a bit, so proceed at your own risk.)
Notes
- Need fruit inspiration? Try blueberries, sliced strawberries, raspberries, blackberries, sliced grapes, kiwi, sliced bananas, peaches, nectarines, or any combination you can imagine.
- You can also use a 8-inch cast iron skillet for this recipe, although the crust will be slightly thicker
- I almost always double the recipe and make two skillet’s worth of fruit pizza. Because it’s never a problem getting rid of leftovers…
**Cast Iron Skillet GIVEAWAY!**
I am thrilled to be partnering with Lehman’s (my FAVORITE homestead store!) to give you a chance to win one of their branded 8-inch Lodge cast iron skillets, just like the one I used for the fruit pizza in this blog post! (Because you can never have enough cast iron…)
Use the widget below to enter. No purchase necessary. Entrants must be 18 years of age or older to enter. Winner will be randomly drawn and announced here on August 14th, 2019.
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