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Fruit Pizza Recipe

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This gorgeous fruit pizza features a soft sugar cookie crust topped with sweet cream cheese frosting and an array of colorful fresh fruit. It’s the perfect make-ahead dessert for summer parties, potlucks, and celebrations—beautiful, refreshing, and absolutely delicious!

  • Total Time: 32 minutes
  • Yield: 12-16 servings 1x

Ingredients

Scale

For the Cookie Crust:

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream (optional, for lighter texture)

For the Fruit Topping:

  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 2 kiwis, peeled and sliced
  • 1 cup mandarin orange segments (fresh or canned, drained)
  • ½ cup raspberries
  • ½ cup green grapes, halved
  • Other seasonal fruits as desired

For the Optional Glaze:

  • ½ cup apricot or apple jelly
  • 1 tablespoon water

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 12-inch pizza pan or large baking sheet with parchment paper and lightly grease it or spray with cooking spray.
  2. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Combine wet ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
  4. Mix the dough: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix, or your cookie will be tough. The dough will be thick and slightly sticky.
  5. Shape and bake: Press the dough evenly onto your prepared pizza pan, creating a circle about 12 inches in diameter (or spread in a rectangle on a baking sheet). Use your fingers or the bottom of a measuring cup to create an even layer about ¼ inch thick. Bake for 12-15 minutes, until the edges are lightly golden but the center is still pale. The cookie will firm up as it cools.
  6. Cool completely: Remove from the oven and let cool on the pan for 5 minutes, then transfer (still on parchment) to a wire rack. Cool completely to room temperature, about 30 minutes. This step is crucial—frosting a warm cookie will cause the cream cheese to melt and slide off.
  7. Prepare the frosting: While the cookie cools, beat the softened cream cheese in a medium bowl with an electric mixer until smooth and creamy, about 1-2 minutes. Add sugar and vanilla, beating until fully combined. For a lighter, fluffier frosting, add heavy whipping cream and beat until smooth and spreadable.
  8. Frost the cookie: Once the cookie is completely cool, use a rubber spatula to spread the cream cheese frosting evenly across the entire surface, leaving about ½ inch around the edges bare (like a pizza crust). Refrigerate for 15-20 minutes to set the frosting slightly.
  9. Prepare the fruit: While the frosted cookie chills, wash, dry, and slice your fruit. Pat strawberries dry with paper towels to remove excess moisture. Arrange fruit in any pattern you like—concentric circles, rows, scattered design, or a rainbow pattern.
  10. Decorate: Remove the cookie from the refrigerator and arrange your prepared fruit on top in an attractive pattern. Work from the outside in for the most organized look, or scatter randomly for a rustic appearance.
  11. Make optional glaze: In a small saucepan, heat the jelly with 1 tablespoon water over low heat until melted and smooth. Let cool slightly, then use a pastry brush to gently brush the glaze over the fruit. This adds shine and helps preserve the fruit.
  12. Chill and serve: Refrigerate the completed fruit pizza for at least 30 minutes before serving to allow everything to set. Cut into wedges using a sharp knife or pizza cutter and serve cold.

Notes

  • Cookie texture tip: Don’t overbake the cookie crust—it continues cooking slightly as it cools. Aim for just set in the center with lightly golden edges.
  • Prevent soggy crust: Make sure the cookie is completely cool before frosting, and ensure fruit is thoroughly dried. Assemble no more than 4 hours before serving.
  • Fruit selection: Choose fruits with varying colors for visual impact. Avoid watery fruits like watermelon that will make the dessert soggy.
  • Make-ahead strategy: Bake the cookie crust up to 2 days ahead and store at room temperature wrapped tightly. Prepare frosting 1 day ahead and refrigerate. Assemble no more than 4 hours before serving.
  • Cutting tip: Use a sharp chef’s knife or pizza cutter, wiping it clean between cuts for neat slices.

  • Author: Samantha Nelson
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 245
  • Sugar: 22g
  • Sodium: 125mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://charmingsnacks.com/fruit-pizza-recipe/