Fruit Pizza.

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting.

You can't beat a classic! This colorful, delicious Fruit Pizza has the works and is baked on my soft sugar cookie crust.

Here we go… birthday dessert #2! Here is birthday dessert #1 in case you missed it. I’ve been celebrating my 29th for a couple weeks now and am not stopping until we return from Colorado. We’re headed to Breckenridge next week to visit Kevin’s friends. Hiking, white water rafting, biking, eating, and all things summery and outdoorsy.

Yes, I’m marrying a bonafide mountain man. We balance each other out. Anyway, let’s talk fruit pizza. Two of my favorite things in one bright and colorful dessert. 

You can't beat a classic! This colorful, delicious Fruit Pizza has the works and is baked on my soft sugar cookie crust.

(Yes, it tastes as good as it looks.)

Fruit pizza is the quintessential summer BBQ dessert. Sweet, creamy, juicy, and fruity from edge to edge. Each bite loaded with different fruit to go along with the cream cheese frosting and soft-baked cookie crust. I can’t remember a single summer without a slice!

Call me crazy, but I would rather eat a giant piece of pineapple-upside down cake than a fat slice of chocolate cake. Blueberry cupcakes instead of funfetti. Apple pie… all the damn time. Please join me in my fruit madness today.

Sally's Baking Addiction Fruit Pizza

If you can chop fruit, you can make today’s recipe. It’s beyond simple. I use my favorite sugar cookie recipe as the “crust” and bake on a pizza pan. Cookies as pizza crust. I should just leave you at that.

I use a little cornstarch in the cookie crust recipe to add a little extra softness. You’ll love it. Chill the buttery sugar cookie dough for 30 minutes to prevent it from spilling over the sides of your pizza pan. I learned this the hard way when I first started making fruit pizzas.

Flatten out onto the pan, like so:

Sally's Baking Addiction Fruit Pizza

Top with a thick layer of my favorite cream cheese frosting. If you love cream cheese frosting, you need this recipe. You may already be familiar, I use it in a ton of recipes.

Seriously, look how thick and creamy. You could even try adding  a teaspoon of lemon juice for a sweet lemon cream cheese frosting on your fruit pizza.

Simple Cream Cheese Frosting recipe at

Now let your creativity shine! Decorate the pizza with sliced fresh fruit– whichever fruit you love and in any pattern you love. The more colorful the fruit, the better.

A classic strawberry/blueberry combo is perfect for Memorial Day/4th of July/Labor Day. But I decided to go with the brightest fruits I could find on sale this time.

Because if not your birthday, when else can you enjoy rainbow desserts?

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting. Recipe by

While I’ve made this recipe a few times before, I made the fruit pizza you see in these photos for a birthday dinner tonight. We’re going to Kevin’s parents to celebrate with his family. So, I apologize for not taking any “slice” photos this time. If I showed up with my birthday dessert already sliced, they’d think I’m even more strange.

Easy, fruity, crowd-pleasing. The combination of a soft buttery sugar cookie crust, with tangy frosting, and lots of fresh fruit is irresistible. All of your guests will want seconds!

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting. Recipe by

I baked two of these beauties for tonight. Calories don’t count when it’s your birthday.


Fruit Pizza

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting.

Serves 10-12

Prep Time: 1 hour, 10 minutes (includes chilling)

Total Time: 2 hours (includes cooling)


Sugar Cookie Crust

  • 1/2 cup (115g) unsalted butter, softened to room temperature*
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch


  • 8 oz (224g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract
  • assorted sliced fresh fruit


Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.

Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.

I usually use this time (as the crust cools) to chop the fruit.

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.

Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Try these two fruity recipes next this summer.

Rustic Strawberry Peach Tart

Rustic Strawberry Peach Tart by


Blueberries ‘n Cream Cupcakes

Blueberries 'n Cream Cupcakes by


See more fruity, colorful recipes.

Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting. Recipe by



104 Responses to “Fruit Pizza.”

  1. #
    Kaylieposted July 12, 2014 at 9:51 am

    It’s definitely not summer without a fruit pizza! I never buy cream cheese or butter because it’s too difficult to find and more expensive in China than in the US. Being away from home at this time of the year is depressing. When I saw your fruit pizza recipe, I found just the way to lift my spirits. What can I say? Your pictures taunted me and I couldn’t resist. I’m planning to make 2 fabulous fruit pizzas tomorrow for a party. Strawberries are unavailable this time of the year, so I’m substituting red dragonfruit. Fabulous!


    • Sallyreplied on July 13th, 2014 at 7:27 pm

      Hi Kaylie! Hope the fruit pizzas were a hit at the party! Red dragonfruit sounds delicious.


  2. #
    Morganposted July 17, 2014 at 1:19 pm

    DELICIOUS! I loved the cookie base and frosting. Thanks Sally!
    I doubled the recipe and used two 9×13 pans. It was perfect. The area of a 12 inch pizza pan and 9×13 pan are very similar. I did feel like there was a lot of frosting though and didn’t use all of it.


  3. #
    Maryposted July 22, 2014 at 8:05 pm

    “Bake for 18-20 minutes or until the eyes are very lightly browned.” typo! :-) caught it in case you didn’t.


    • Sallyreplied on July 23rd, 2014 at 7:20 am

      Haha! Wow. What the heck was I talking about? I meant “edges” – thanks Mary!


  4. #
    Pesto pizzaposted September 4, 2014 at 10:33 am

    Wow- that looks deelish, and I love how easy it is to get kids involved in the food prep!


  5. #
    Tonyposted September 10, 2014 at 9:56 pm

    This fruit pizza looks so delicious! I’m going to make it for a pot luck I have coming up. I’m sure everyone will love it.


  6. #
    Angieposted September 11, 2014 at 2:10 pm

    Hello Sally- I made this and it was terrific however I was wondering if I could use the melted butter process(like the one you use for your chocolate chunk cookies) to make the base chewier.


  7. #
    Maddyposted September 17, 2014 at 4:07 pm

    Hi Sally,

    I need to make a jelly role pan size fruit pizza and I love your recipe and I was wondering if I would need to make any adjustments to the ingredient amounts?

    Thank you so much!



    • Sallyreplied on September 19th, 2014 at 10:53 am

      Hi Maddy, I would double this recipe for the jelly roll pan. I am unsure of the exact bake time.


      • Maddyreplied on September 19th, 2014 at 11:01 am

        Okay good because that’s what I did! =D I cooked it for 13 min and I think I overcooked it a little. So I would go for 10-12 minutes probably. Thank you!

  8. #
    Mandy Aposted January 24, 2015 at 5:09 pm

    I always love all of your recipes! I want to make individual fruit pizzas. Have you ever rolled these out and used a cookie cutter to make individual ones?


    • Sallyreplied on January 25th, 2015 at 8:08 am

      This cookie dough is a little too wet and sticky to roll out. So, I suggest making drop sugar cookies. Roll the cookies (about1.5 Tablespoon amounts of dough per cookie) and bake for around 10 minutes at 350. Allow to cool and frost/decorate.


  9. #
    Litaposted March 15, 2015 at 6:11 am

    I will try to make this for my 2 best friends’ join birthday cake! Although it’s not summer but it looks irresistible not to make it! AAAND… the good thing I LOVE about your recipe, you’ve even made an effort to put measurement in metric which I’m familiar with. Thank you!!! Keep up the good work.


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