We love pizza around here! My husband would eat it for every meal if that were a choice. This sourdough fruit pizza is the perfect dessert for a crowd and the leftovers make a yummy breakfast. This simple recipe is a summer favorite. Even the kids can help make this dessert. Use some strawberries and blueberries for a festive Fourth of July treat.

Sourdough Fruit Pizza is Here for the Party!

When I am baking something, I always try to make it sourdough. The benefits that it provides to your gut are amazing and worth the extra effort of maintaining a starter. I’ve had some people put up their nose at the idea of a sourdough dessert. So instead of telling them before they take a bite, instead I wait until they’ve finished their entire helping. My wonderful husband is one of those people. I am determined to make him healthier, even if it is by sneaking sourdough into his sourdough fruit pizza.

I often volunteer to take desserts to gatherings because it is one of the things I know how to do well. Cooking is not a skill that I had any interest in until I got married and moved out 4 year ago. Turns out that hungry people have to cook. After getting married, I realized that cooking isn’t as terrible as I thought it would be. In fact, it can be even enjoyable. That being said, my skills are still pretty limited. If it ain’t easy then it probably won’t turn out edible either. So simple dessert ideas are always a winner when I’m asked to bring something to a BBQ or party.

I love making sourdough fruit pizza because it can change with the season. When the strawberries and blueberries are ripe, I can use them to create a festive Fourth of July treat. If the bananas or kiwi are on sale one week they also make for a delicious dessert. No matter the fruit, my sourdough fruit pizza is always a hit.

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Why Sourdough?

Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.

Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.

Sourdough Fruit Pizza Recipe

Ingredients

Crust

1 stick unsalted butter at room temperature

¾ cup sugar

1 egg

1 teaspoon vanilla extract

¼ cup sourdough discard

2 ½ cups flour

½ teaspoon salt

Toppings

8oz of 1 package of softened cream cheese

⅓ cup sugar

½ teaspoon vanilla extract

Fruit of your choice

Instructions

Start by creaming one stick of butter room temperature butter and ¾ cup of sugar together.
Next add one egg, one teaspoon of vanilla extract, and ¼ cup of sourdough discard and mix until combined.
Then add in 2 ½ cups of flour and ½ teaspoon of salt. Mix until well combined.
Now it is time to roll out the dough into the shape you wish your sourdough fruit pizza to be. Put a piece of parchment down on the baking sheet you plan to use. Roll the dough out in the parchment covered pan. I suggest using another piece of parchment on top to keep the rolling pin from sticking.
After it is rolled out, cover it with plastic and let it chill in the fridge for at least 2 hours. If you wish to have the flour ferment, it can be left for a couple of days.
Finally, bake the crust at 350 for 18-20 minutes. Let it cool on the pan. I usually leave it on the pan to decorate and serve it as well.
For the cream cheese topping, beat one package of softened cream cheese, ⅓ cup of sugar, and ½ teaspoon of vanilla extract together on medium speed. You’ll know it’s ready when it is light and fluffy
Then spread this cream cheese mixture on top of the cooled cookie crust.
Cut up some fruit to use as toppings. Keep the sourdough fruit pizza in the refrigerator until you are ready to slice and serve it.

Sourdough Fruit Pizza

Ingredients

Crust
1 stick unsalted butter at room temperature
¾ cup sugar
1 egg
1 teaspoon vanilla extract
¼ cup sourdough discard
2 ½ cups flour
½ teaspoon salt
Toppings
8oz of 1 package of softened cream cheese
⅓ cup sugar
½ teaspoon vanilla extract
Fruit of your choice

Instructions

Start by creaming one stick of butter room temperature butter and ¾ cup of sugar together.
Next add one egg, one teaspoon of vanilla extract, and ¼ cup of sourdough discard and mix until combined.
Then add in 2 ½ cups of flour and ½ teaspoon of salt. Mix until well combined.
Now it is time to roll out the dough into the shape you wish your sourdough fruit pizza to be. Put a piece of parchment down on the baking sheet you plan to use. Roll the dough out in the parchment covered pan. I suggest using another piece of parchment on top to keep the rolling pin from sticking.
After it is rolled out, cover it with plastic and let it chill in the fridge for at least 2 hours. If you wish to have the flour ferment, it can be left for a couple of days.
Finally, bake the crust at 350 for *** minutes. Let it cool on the pan. I usually leave it on the pan to decorate and serve it as well.
For the cream cheese topping, beat one package of softened cream cheese, ⅓ cup of sugar, and ½ teaspoon of vanilla extract together on medium speed. You’ll know it's ready when it is light and fluffy
Then spread this cream cheese mixture on top of the cooled cookie crust.
Cut up some fruit to use as toppings. Keep the sourdough fruit pizza in the refrigerator until you are ready to slice and serve it.

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