Fruit Pizza with Granola Crust
A bright and easy fruit pizza with a crunchy granola crust and creamy frosting, perfect for brunch or gatherings.
Ingredients
For the Crust
- 4 cups vanilla-almond granola
- 1/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 2.5 tablespoons honey
- 1 stick (8 tablespoons) salted butter, melted
- 1 tablespoon pure Mexican vanilla (or vanilla extract)
For the Frosting
- 1 block (12 ounces) cream cheese, softened
- 2 sticks (16 tablespoons) salted butter, softened
- 2 teaspoons pure Mexican vanilla (or vanilla extract)
- 2.5 cups powdered sugar (confectioners sugar)
- 0.5 teaspoon lemon juice
For the Toppings
- 1 variety of fresh fruit (berries, kiwi, mango, banana, grapes, etc.)
- 1 can apricot cake and pie filling (optional for glossing over the fruit)
Instructions
Preparation
- Preheat oven to 350°F and line a round pizza pan or 9-10 inch tart pan with parchment.
- Pulse granola and oats in a food processor until coarsely ground, then transfer to a bowl and mix in cinnamon, honey, melted butter, and vanilla until evenly combined.
- Press the granola mixture firmly and evenly into the prepared pan to form a crust; bake for 8–12 minutes until set and golden at the edges, then cool completely.
- Meanwhile, beat softened cream cheese and softened butter on medium until smooth, add vanilla and lemon juice, then gradually beat in powdered sugar until creamy and spreadable.
Assembly
- Spread the frosting evenly over the cooled granola crust, smoothing to the edges.
- Arrange sliced and whole fresh fruit on top; if using, warm apricot pie filling slightly and brush over fruit for a glossy finish, then chill briefly before slicing.
Notes
Press the crust firmly to ensure it holds together; chilling helps if it seems loose. Let the crust cool completely before spreading frosting to prevent slipping. Store leftovers covered in the fridge up to 3 days to keep fruit fresh.