Easter Brunch Dessert: Greek Yogurt Fruit Pizza - Baby Chick
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Easter Brunch Dessert: Greek Yogurt Fruit Pizza

When planning your Easter Treats and Sweets menu this year, mix things up a bit and make things healthier with this Fruit Pizza with a twist!

Published March 17, 2016

Easter is upon us, ladies! Unfortunately (for many of us), it means more sweet treats full of empty calories. So, when planning my Easter Brunch menu this year (because there is nothing more quintessentially Southern than an Easter brunch), I decided to mix things up by making this healthier but still delicious dessert!

Greek Yogurt Fruit Pizza

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Easter Brunch Dessert: Greek Yogurt Fruit Pizza

Greek Yogurt Fruit Pizza

  • Author: Jessica Tomes


Units Scale

For the cookie crust:

  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/5 tsp cornstarch

For the topping:

  • 1 cup Greek yogurt (flavor of your choice)
  • Fruit of your choice (blueberries and strawberries are always a favorite)


1. We’ll start by making the cookie crust. In a large mixing bowl, cream the softened butter for about a minute on medium speed (using either a hand mixer or a stand mixer with a paddle attachment).

2. Once smooth, add the sugar to the bowl and beat until light and fluffy.

3. Then, add the egg and the vanilla extract. Mix until well combined.

Easter Brunch Dessert: Greek Yogurt Fruit Pizza

4. In another bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.

5. With the mixer on a low speed, slowly combine the dry and wet ingredients (carefully adding everything to the larger bowl). Cover the dough tightly and chill in the refrigerator for 30 minutes.

6. Preheat the oven to 350 degrees. Grease a 12-inch pizza pan with cooking spray. Remove the cookie dough from the fridge and press onto the pizza pan, in an even, flat circle (as if you were making a traditional pizza).

7. Bake for 18 to 20 minutes or until the edges are lightly browned. Allow to cool completely. This is a great time to slice your fruit.

Now we’re ready to decorate!

8. Spread the Greek yogurt evenly over the cookie crust. (I used the Greek Gods brand Strawberry and Honey.)

9. Decorate with assorted, sliced fresh fruit. The more colorful, the better! This is a great way to get the kiddos involved.


Bon appetit! Make sure you refrigerate your leftovers. Greek yogurt shouldn’t be left out, or it will spoil.


I hope your precious families love this Easter Brunch dessert recipe as much as mine! (Let’s just say there were no leftovers to refrigerate.) We hope you have a very Happy Easter!

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  • Author

Wife, mommy to three precious little girls, currently pregnant with baby a boy, and owner of The Plaid Pony. Read more

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