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American Flag Sourdough Fruit Pizza

Hailey
This dessert is a soft and chewy sourdough sugar cookie base topped with fresh fruit and a cream cheese frosting. Enjoy this sourdough fruit pizza at your next family gathering, or festive celebration. This is a perfect dessert for 4th of July / Memorial Day!
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Prep Time 30 minutes
Cook Time 10 minutes
Bulk Fermentation Period 1 day
Total Time 1 day 40 minutes
Course Dessert, Snack
Cuisine American
Servings 24 slices
Calories 215 kcal

Equipment

  • 2 large bowls (1 for cookie dough and 1 for frosting)
  • 1 hand mixer (optional)

Ingredients
  

Sourdough Sugar Cookie

  • 2 - 2/3 cup all purpose flour
  • 1 cup white sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 egg yolks
  • 2 sticks unsalted butter (at room temperature)
  • 1/2 cup sourdough discard

Fruit Decoration (For decorating two 9" round pans)

  • 1 cup blueberries
  • 2 cups whole raspberries or halved strawberries
  • 1-2 bananas (optional, see notes)

Cream Cheese Frosting

  • 4 TBS cream cheese (Full or Reduced Fat)
  • 1 stick unsalted butter
  • 1/2 tsp vanilla extract
  • 1/16 tsp salt
  • 1-1/2 to 3 cups powdered sugar (to taste preference on sweetness)

Instructions
 

  • Using a hand mixer, combine butter and sugar together until white and fluffy. The butter will turn from yellow to white in color after about 2-3 minutes of being whipped with hand mixer.
  • Add in egg yolks one at a time. Add in vanilla extract (and almond extract if using) and sourdough discard. Blend until smooth.
  • To the wet mixture, Add salt and baking powder. Mix.
  • Add flour one cup at a time until combined. Do not overmix.
  • If fermenting on countertop, Cover tightly with plastic wrap or place in an airtight container. Allow to ferment 4-8 hours, or overnight. The goal is not for the dough to grow, this step is done to reduce the amount of phytic acid / gluten in the flour.
  • Place in the fridge for a bulk fermentation, up to 2 days. If skipping counter fermentation and / or bulk fermentation, follow baking instructions.
  • When baking sourdough sugar cookie crust, remove the sugar cookie dough from the refrigerator 30 minutes to 1 hour before baking. The dough will be softer when touched, like a tube of cookie dough.
  • Spread the cookie dough into two round 9” pans or two 9X13 glass rectangle pans. Using a fork, poke holes in the dough to allow steam to releasewhile cooking.
  • Cook at 350 degrees Fahrenheit for 10-12 minutes, or until the cookie is very slightly golden brown. The cookie will harden at room temperature. A softer cookie is better than hard!
  • While the cookie is baking, make the cream cheese frosting and wash/cut your berries. If you are using strawberries, remove the greens and cut in half.

Cream Cheese Frosting

  • To make the cream cheese frosting, combine together powdered sugar, cream cheese, unsalted butter, salt and vanilla extract.
  • Cream together butter and cream cheese until the mixture turns from yellow in color to white. Add in a pinch of salt and vanilla extract. Add in the powdered sugar one cup at a time, adjusting according to your sweetness preference.
  • Half of the mixture will be used to “frost” the cookie and the other half will be reserved for piping white lines on the dessert.

Decorating the Cake

  • Once the cookie has cooled completely, spread half of the cream cheese frosting on the the cookie.
  • Use blueberries to outline the cake. Reserve some blueberries aside to make a square shape in the upper left hand corner of the fruit pie.
  • Using the strawberries or raspberries, make a red stripe. Place the raspberries or strawberries face down. Leave a 1-1/2 inch space between stripes.
  • Once the red stripes are complete, pipe the cream cheese frosting between layers.
  • Serve immediately.

Notes

Eggs and Bulk Fermentation
  • If you are uncomfortable about eggs sitting out at room temperature for the long fermentation period, you can mix all ingredients together, except the egg yolks. Once the cookie dough is removed from the fridge and at room temperature, add the egg yolks. Proceed with a bake.
Bananas
  • If you are using bananas in place of the cream cheese topping as the white stripes, cut your bananas and cover in lemon juice before placing them on the fruit tart. Reduce the cream cheese topping ingredients by half, unless you would like some reserved for dipping.
Storage
  • Note, because of the nature of this sugar cookie crust, it will absorb some of the fruit juices as it sits. The cream cheese frosting will act as a layer, but it makes it even more delicious!
  • Cover with plastic wrap and place the leftovers in the fridge for up to 6 days. Alternatively, store in a cake box or pizza box to ensure frosting does not stick to container.

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 26.3gProtein: 2.4gFat: 12gSaturated Fat: 7.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.9gTrans Fat: 0.3gCholesterol: 59mgSodium: 95mgPotassium: 56mgFiber: 1.1gSugar: 16.4gVitamin A: 353IUVitamin C: 4.2mgCalcium: 26mgIron: 0.9mg
Keyword dessert, discard, fruit, pizza, sourdough
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