Simple to Make Fruit Pizza with Peaches and Grapes
Fruit pizza with peaches and grapes perfectly mingles together the fresh, juicy flavors of late summer. Topped with whipped vanilla bean ganache and a sprinkle of fresh rosemary and olive oil makes it beautiful in color and decadent in flavor. Most delightful for a simple or elegant dining experience!
Fruit pizza is one of my most favorite desserts of all time. There’s just something special about the sweet taste of sugar cookie crust, frosting and juicy fruit all in one bite.
It’s not something I make often, but a call for pot luck at a recent family reunion inspired my forgotten love of this delicious treat. The creative possibilities of fruit combinations are endless!
Needless to say, I came up with all sorts of ideas, but oftentimes I turn to the flavors of the season for inspiration. This time of year, peaches and grapes are typically in season across the US. You’ll find rosemary abundant in gardens as well.
A kiss of vanilla bean in a whipped ganache, fresh rosemary and a drizzle of olive oil elevates this common dessert to a surprisingly unique treat. I can’t wait for you to try it!
Now the only question is, how do you take your fruit pizza? In a traditional wedge slice or square piece?
Let’s just say the judge at the county fair when I was a kid disagreed with my decision on my choice. But we’ll leave that story for another day.
Why You Should Try This Recipe
Flavorful Sweet Treat – A sweet sourdough discard sugar cookie crust layered with a melt-in-your-mouth whipped vanilla bean ganache topped with juicy fresh peaches and grapes. A sprinkle of fresh garden rosemary and olive oil makes this a sophisticated dessert for all occasions. What’s not to love about this fruit pizza?!
Commonly Loved Dessert – Everyone from youngsters to the wiser ones in a crowd generally love a fruit pizza. It’s easily recognized and quickly disappears. Who doesn’t love juicy fruit on a frosted cookie?
Unique – Typically made with cream cheese frosting, this fruit pizza recipe calls for a smooth whipped vanilla bean ganache. Fresh rosemary and olive oil isn’t generally seen atop fruit pizza either, but it pairs nicely with the peaches and grapes. Diners will love a unique twist on a familiar treat!
Homemade is Healthier – While my recipe is made from scratch, typically the crust of a fruit pizza is a pre-made, store bought sugar cookie dough. But flip over the back of one of those packages and read the list of ingredients. You’ll quickly see why I’m super passionate about making a homemade version. In other words, homemade is healthier!
Helpful Hints for Fruit Pizza
- The cookie recipe makes enough dough for two pizzas. At first glance, it won’t seem like enough dough to cover a pan, but be patient and keep working the dough outward. This bakes into a thin crust which prevents it from overwhelming the other layers of flavors.
- Bake the crust the full eight minutes, no less; no more. Because it is thin, you don’t want it to be so soft that your final piece crumbles when picked up, but you don’t want it to be too crispy either. Adjust cooking time to your climate and altitude if necessary.
- Grate the lemon peel into the flour mixture instead of with the wet ingredients. The acidity of the lemon peel coagulates the eggs and breaks down the light and fluffy texture of the mix.
- Active and bubbly sourdough starter can be used in this recipe or discard works as well. Either way, the dough will properly ferment if you choose to do so. Otherwise, the crust can be baked right away.
- Mix together the wet ingredients one by one. This is key to create the perfect texture in the crust. By mixing one by one on medium to high speed, air is incorporated which creates the light and fluffy texture.
- Before frosting with the ganache, cut the crust into the desired serving size pieces. That way serving is easier and the top layers remain pretty looking.
How to Make Fruit Pizza with Peaches and Grapes
What You’ll Need
Ingredients
- Flour
- Sugar
- Vanilla
- Egg
- Butter
- Salt
- Baking Soda
- Sourdough discard (not pictured)
- Heavy cream
- Lemon peel
- Vanilla bean paste
- White chocolate chips
- Fresh peaches
- Fresh grapes – If using fresh picked, make sure to take out the seeds
- Fresh or dried rosemary
- Olive oil
Equipment Needed
- Stand or hand mixer
- Cookie sheet
- Parchment paper
- Spatula
- Knife (regular table knife & paring knife)
- Cutting board
- Plastic wrap
- Measuring cups and spoons
Step-by-Step Instructions
For the Dough
Combine flour, baking soda, salt and grated lemon peel in a bowl and set aside.
Cream together butter and sugar until the consistency is light and fluffy, about 3 minutes.
Next add eggs, one at a time until thoroughly combined. Then add sourdough discard, vanilla and heavy cream one at a time. Mix on medium speed until light and fluffy.
Add the flour one half at a time and mix until dough just comes together. Don’t over mix. Dough will be sticky. Cover dough tightly with plastic wrap and chill in the fridge for an hour if baking right away. Otherwise, long ferment dough up to three days in the fridge.
For the Ganache
While dough is chilling, melt together white chocolate chips and heavy cream in a sauce pan on low heat. When melted, remove from heat and stir in vanilla bean paste.
When the chocolate and heavy cream are fully melted, they will have a liquid texture. Transfer to another dish.
Cover ganache tightly with plastic wrap, tucking it tight directly on top of the mixture so it doesn’t form a skin. Refrigerate until ganache is solid and no longer soft and runny.
When the ganache is ready to be whipped, scoop into a mixing bowl. It will be thick and sticky in texture. Whip with a wire whisk, either using a stand mixer or hand held mixer. Be careful not to over whip or you risk warming the ganache up too much and losing the fluffy and light texture.
To Assemble Fruit Pizza
While ganache is in the fridge, pull chilled cookie dough out and let it soften for about 15 minutes. Preheat oven to 350 degrees. Then, using only half the amount of dough, manipulate it across the whole bottom of a cookie sheet lined with parchment paper. This step will take a bit of patience since it seems as if there isn’t enough dough. Cover remaining dough in plastic wrap and place in the freezer or bake as cookies or into another pizza right away.
Place in oven and bake for 8 minutes. Crust should be a golden color all around and edges should pull away from sides of the cookie sheet. Don’t over bake. Cool completely before frosting with ganache.
Before frosting, slice crust to the desired size pieces and number of servings. Spread an even layer of ganache over the sugar cookie crust, either leaving space on the edges or frosting all the way to the edges.
Next, wash the grapes and peaches with a natural soap such as Branch Basics or Dr. Bronner’s castile soap.
Dice or slice peaches, cut grapes in half and chop fresh rosemary (dried rosemary also works).
Arrange peaches and grapes on top of ganache.
Sprinkle with chopped rosemary and drizzle with olive oil.
Serve and enjoy!
FAQ’s
Will this recipe turn out with a different cookie recipe?
Yes, any sugar cookie recipe will work for the crust. It can be another sourdough recipe or non-sourdough recipe. Be careful though not to use too much dough when spreading it out on the cookie sheet. A thin crust is necessary to prevent it from overwhelming the flavors in the other layers.
Does the dough need to be long fermented?
No, that’s the advantage of using this recipe. You can bake it right away or long ferment it in the fridge up to three days. The flavor is delicious either way.
Can a different combination of fruits be used instead of peaches and grapes?
Yes, fruit pizza lends itself to all sorts of creativity. Use what’s on sale at the store or in season in the garden. Try a different herb or two as well. Perhaps sage or thyme? Maybe mint with strawberries? Use your imagination!
Can honey be substituted as a drizzle for olive oil?
Yes, although I haven’t tried it, that also sounds delicious.
Can leftovers be frozen?
Yes, layer in a storage container with parchment paper between them. Place a final piece of parchment paper underneath the cover to keep it fresher longer. For best flavor, consume within three months. The extra dough from the crust may also be placed inside plastic wrap and frozen.
If you try this recipe and love it, I’d love if you gave it a 5 stars rating! Thank you so much! Tag me with your photos on Instagram @beckybuttlesamericana.
Fruit Pizza with Peaches and Grapes | Whipped Vanilla Bean Ganache
Fruit pizza with peaches and grapes perfectly mingles together the fresh, juicy flavors of late summer. Topped with whipped vanilla bean ganache and a sprinkle of fresh rosemary and olive oil makes it beautiful in color and decadent in flavor. Most delightful for a simple or elegant dining experience!
Ingredients
For the Dough
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg, room temperature
- 1/4 cup sourdough discard
- 1 teaspoon vanilla
- 1/4 cup heavy cream
- Grated peel from one lemon
- 2 1/4 cups all-purpose flour (270g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Ganache
- 3 cups white chocolate chips
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla bean paste
For the Topping
- 2 fresh peaches
- 3 sprigs of fresh rosemary or 1/2 tablespoon dried
- Olive oil for drizzling
- Handful of grapes either store bought or fresh picked
Instructions
For the Dough
Combine flour, baking soda, salt and grated lemon peel in a bowl and set aside.
Cream together butter and sugar until the consistency is light and fluffy, about 3 minutes.
Next add eggs, one at a time until thoroughly combined. Then add sourdough discard, vanilla and heavy cream one at a time. Mix on medium speed until light and fluffy.
Add the flour one half at a time and mix until dough just comes together. Don't over mix. Dough will be sticky. Cover dough tightly with plastic wrap and chill in the fridge for an hour if baking right away. Otherwise, long ferment dough up to three days in the fridge.
For the Ganache
While dough is chilling, melt together white chocolate chips and heavy cream in a sauce pan on low heat. When melted, remove from heat and stir in vanilla bean paste.
When the chocolate and heavy cream are fully melted, they will have a liquid texture. Transfer to another dish.
Cover ganache tightly with plastic wrap, tucking it tight directly on top of the mixture so it doesn't form a skin. Refrigerate until ganache is solid and no longer soft and runny.
When the ganache is ready to be whipped, scoop into a mixing bowl. It will be thick and sticky in texture. Whip with a wire whisk, either using a stand mixer or hand held mixer. Be careful not to over whip or you risk warming the ganache up too much and losing the fluffy and light texture.
To Assemble Fruit Pizza
While ganache is in the fridge, pull chilled cookie dough out and let it soften for about 15 minutes. Preheat oven to 350 degrees. Then, using only half the amount of dough, manipulate it across the whole bottom of a cookie sheet lined with parchment paper. This step will take a bit of patience since it seems as if there isn't enough dough. Cover remaining dough in plastic wrap and place in the freezer or bake as cookies or into another pizza right away.
Place in oven and bake for 8 minutes. Crust should be a golden color all around and edges should pull away from sides of the cookie sheet. Don't over bake. Cool completely before frosting with ganache.
Before frosting, slice crust to the desired size pieces and number of servings. Spread an even layer of ganache over the sugar cookie crust, either leaving space on the edges or frosting all the way to the edges.
Next, wash the grapes and peaches with a natural soap such as Branch Basics or Dr. Bronner's castile soap.
Dice or slice peaches, cut grapes in half and chop fresh rosemary (dried rosemary also works). Arrange peaches and grapes on top of ganache. Sprinkle with chopped rosemary and drizzle with olive oil.
Serve and enjoy!
Notes
- The cookie recipe makes enough dough for two pizzas. At first glance, it won't seem like enough dough to cover a pan, but be patient and keep working the dough outward. This bakes into a thin crust which prevents it from overwhelming the other layers of flavors.
- Bake the crust the full eight minutes, no less; no more. Because it is thin, you don't want it to be so soft that your final piece crumbles when picked up, but you don't want it to be too crispy either. Adjust cooking time to your climate and altitude if necessary.
- Grate the lemon peel into the flour mixture instead of with the wet ingredients. The acidity of the lemon peel coagulates the eggs and breaks down the light and fluffy texture of the mix.
- Active and bubbly sourdough starter can be used in this recipe or discard works as well. Either way, the dough will properly ferment if you choose to do so. Otherwise, the crust can be baked right away.
- Mix together the wet ingredients one by one. This is key to create the perfect texture in the crust. By mixing one by one on medium to high speed, air is incorporated which creates the light and fluffy texture.
- Before frosting with the ganache, cut the crust into the desired serving size pieces. That way serving is easier and the top layers remain pretty looking.
I’m a wife and homemaker inspiring old-fashioned skills always with a cup of coffee in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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