Name: Fruit Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 cup unsalted butter, softened to room temperature (115g ); 3/4 cup granulated sugar (150g ); 1 large egg (at room temperature); 1 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour (190g ); 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 12 ounces cream cheese, softened (340g); 1/4 cup butter, softened (57g ); 1 teaspoon vanilla; 3/4 cup powdered sugar (or more to taste) (85g ); Use a mixture of any of your favorite fresh fruits including:; ¼ cup apricot preserves; 1 tablespoon granulated sugar

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Fruit Pizza - The BEST summer dessert! With a soft sugar cookie crust, dreamy cream cheese frosting, and topped with fresh fruit. Super simple to make and always a hit!

Fruit Pizza is the quintessential dessert for summertime get togethers and barbeques!

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The BEST Fruit Pizza Recipe

With its sugar cookie crust, a dreamy cloud of cream cheese frosting, and juicy, colorful fresh fruit, it’s sure to be a crowd pleaser!

Creamy, fruity, juicy, sweet, and so pretty! This tried and true Fruit Pizza recipe always gets rave reviews!

Easy Dessert

Fruit Pizza is so easy to make. And better yet, it needs no special pizza pan. You can use a pizza pan if you have one, but if not, you can bake it on a piece of parchment or even right on the baking pan. A round pizza stone is another option.

Favorite fruit for topping

You can use any type of fruit for this recipe! Below are some of my favorites:

Strawberries
Kiwi
Mandarin oranges
Raspberries
Blueberries
Blackberries
Bananas
Mangoes
Grapes
Pineapple
Peaches
Avoid fruit that will brown quickly such as bananas or apples.

You can use a homemade cookie dough, or for an even easier crust, use Pillsbury Sugar Cookie dough that comes in the premade logs. It’s super easy and convenient.

How to make Fruit Pizza

Fruit Pizza is made in 3 easy steps:

Bake the sugar cookie crust
Spread on the cream cheese frosting
Top with fresh fruit

You can do this!

For the sugar cookie crust, we whip up a batch of my sugar cookie dough. Let it chill in the refrigerator for at least 30 minutes (or up to overnight). Chilling the dough prevents it from spreading too far while baking.

If you have a 12-14 inch pizza pan, you can pat it into that. If you don’t have a pizza pan, roll it out on a piece of parchment to a 12 inch circle (It will spread as it bakes.)

I like to put plastic wrap on top of the dough to prevent sticking while rolling, then just peel the plastic off. If at any time the dough gets too sticky, stick it back in the refrigerator to firm back up.

If a slightly uneven circle bothers you, cut a 12 inch circle out of cardboard and set it on top of the rolled out circle. You can trim off or push in the excess dough to fit perfectly into the circle.

Slide the parchment and the rolled out dough onto a baking sheet and bake until the cookie is puffy and done.

I like to slightly under bake mine so the cookie stays soft and chewy, I take it out when the top is just set, but before it begins to color.

Remove the crust from the oven and let cool completely. (I stick it in the fridge to speed things along.)

Cream Cheese Frosting

While the crust is cooling, make the cream cheese frosting:

Make sure the cream cheese and butter are softened to room temperature for the smoothest, creamiest frosting with no lumps.
Using a stand mixer or a handheld mixer, beat the cream cheese until it’s smooth. Add in the confectioners’ sugar, vanilla, and a pinch of salt and beat until it’s light and fluffy.

How to decorate

When the cookie crust is cool, spread on the cream cheese frosting, leaving about a ½ inch border.
Arrange the fruit in a pretty pattern. Use your favorite fruits and designs. You really can’t go wrong here so have fun with it!

Optional Glaze

I’ve covered the fruit with a glaze in these photos, but it’s totally optional.

To make the optional glaze, heat apricot preserves and sugar in a small saucepan until it softens and just begins to bubble. (Boiling it too long can make it sticky or brittle when it cools.)

Press the mixture through a sieve to remove any chunks of apricot. Brush the glaze onto the fruit shortly before serving.

Healthy Fruit Pizza

You can make a healthier Fruit Pizza by:

Using low fat cream cheese or vanilla Greek yogurt instead of the cream cheese. Serve the pizza immediately if using Greek yogurt or the crust will get soggy.
Using a sugar substitute in place of the sugar.
Make it dairy-free: Just use vegan cream cheese in the frosting instead of traditional cream cheese.

How to make Fruit Pizza Cookies

If you want to make cute little individual fruit pizza cookies, use the dough to make sugar cookies. Then top each one with a dollop of cream cheese frosting and arrange the fruit on top.

How to make in advance

To make this Fruit Pizza in advance, you can bake and cool the crust, then wrap it well in plastic wrap. You can also make the cream cheese frosting and keep it in a closed container in the refrigerator for several days.

Just before serving, spread the frosting on the cookie and top with fresh fruit.

Recipe

Fruit Pizza

Kelly

Fruit Pizza - The BEST summer dessert! With a soft sugar cookie crust, dreamy cream cheese frosting, and topped with fresh fruit. Super simple to make and always a hit!

5 from 11 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings servings

Calories 431 kcal

Ingredients

For the Cookie Dough Crust:

½ cup unsalted butter, softened to room temperature 115g
¾ cup granulated sugar 150g
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour 190g
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda

For the Cream Cheese Topping:

12 ounces cream cheese, softened 340g
¼ cup butter, softened 57g
1 teaspoon vanilla
¾ cup powdered sugar (or more to taste) 85g

Fresh fruit for topping:

Use a mixture of any of your favorite fresh fruits including: Strawberries, Kiwi, Mandarin oranges, Raspberries, Blueberries, Blackberries, Bananas, Mangoes, Grapes, Pineapple, and Peaches

For the optional glaze:

¼ cup apricot preserves
1 tablespoon granulated sugar

Instructions

Preheat oven to 350 degrees.

For the cookie dough crust:

In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) cream together the granulated sugar and butter until light and fluffy, about 2 minutes. Scrape down bowl.
Mix in egg and vanilla. Scrape down bowl.
Add flour, baking powder, baking soda and salt, then blend just until combined.
Chill in the refrigerator for at least 30 minutes or up to overnight.

If using a pizza pan or baking dish:

Butter the pan (or spray with nonstick spray), then line with parchment paper and butter the paper.
Drop batter onto prepared pan, then spread into an even layer with hands coated in butter or nonstick cooking spray.

If baking on a baking sheet (as shown):

Roll the dough out on a piece of parchment to a 12 inch circle (It will spread as it bakes.)
I like to put plastic wrap on top of the dough to prevent sticking while rolling, then just peel the plastic off. If at any time the dough gets too sticky, stick it back in the refrigerator to firm back up.
If a slightly uneven circle bothers you, cut a 12 inch circle out of cardboard and set it on top of the rolled out circle. You can trim off or push in the excess dough to fit perfectly into the circle.
Slide the parchment and the rolled out dough onto a baking sheet.

To bake:

Bake until the cookie is set, about 10-12 minutes.
I like to slightly under bake mine so the cookie stays soft and chewy, I take it out when the top is just set, but before it begins to color.
Remove the crust from the oven and let cool completely. (I stick it in the fridge to speed things along.)

For the cream cheese topping:

In the bowl of a stand mixer (or a mixing bowl using an electric hand mixer), whip the cream cheese, confectioners’ sugar, and vanilla until light and fluffy.

To assemble:

Spread topping over cooled crust.
Decorate pizza with fruit as desired.

Optional glaze:

Heat the apricot preserves and sugar in a small saucepan until it softens and just begins to bubble. (Boiling it too long can make it sticky or brittle when it cools.)
Press the mixture through a sieve to remove any chunks of apricot. Brush the glaze onto the fruit.
Serve within a few hours of preparing for best results. Store in refrigerator.

Notes

You can use a 1 lb package of Pillsbury sugar cookie dough instead of homemade dough.
You can bake the fruit pizza in a 12-14 inch pizza pan, a 9 x 13-inch baking dish, a quarter sheet pan, or roll out on a baking sheet as I have done here.
Be sure to chill the dough so it’s not sticky.
If you are pressing the cookie dough into a pan, grease your hands to prevent sticking.

Nutrition

Calories: 431kcalCarbohydrates: 45gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 310mgPotassium: 82mgFiber: 1gSugar: 29gVitamin A: 921IUVitamin C: 1mgCalcium: 68mgIron: 1mg

Keyword dessert pizza, fruit pizza

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Enjoy, friends!

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