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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Fruit Pizza

Yield: serves 10-12

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

Total Time: 2 hours (includes cooling)

Print Recipe

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


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


  1. 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 and beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
  2. In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cornstarch together. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. 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.
  3. Preheat oven to 350°F (177°C). Grease a 12-inch pizza pan. 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.
  4. I usually use this time (as the crust cools) to chop the fruit.
  5. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk 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.
  6. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
  7. Make ahead tip: Prepare the cookie "crust" and frosting 1 day in advance-- cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble the day of serving.

© 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

Blueberries ‘n Cream Cupcakes

Blueberries 'n Cream Cupcakes by


See more fruity, colorful recipes.

The one and ONLY Fruit Pizza-- 100% from scratch, it's my favorite!



131 Responses to “Fruit Pizza.”

  1. #
    Theresaposted June 1, 2014 at 9:45 pm

    Can you use store bought sugar cookie dough
    For this?


    • Sallyreplied on June 2nd, 2014 at 6:47 am

      Yes I’m sure that would be fine…


  2. #
    Debposted June 2, 2014 at 8:59 am

    Sally, this recipe is BEYOND AMAZING. Simple yet so tasty! I made it today and brought it to work to share. It was a huge hit! They were speechless not knowing quite how to describe it. Thank you for another amazing recipe!! :)


    • Sallyreplied on June 2nd, 2014 at 7:23 pm

      That’s amazing Deb. Thanks for reporting back!


  3. #
    Chung-Ah | Damn Deliciousposted June 3, 2014 at 1:39 am

    Seriously – BEST. PIZZA. EVER.

    Need I say more?


  4. #
    Webbyråposted June 3, 2014 at 5:41 am

    This looks delicious!!! I’ll definitely make this recipe some time next week. 😀


  5. #
    marielposted June 3, 2014 at 3:26 pm

    Hi Sally!

    Could these be made into mini fruit pizzas? Sort of like your mini pecan pie tarts but mini fruit tartlets with this sugar cookie base… perhaps using a mini muffin pan? How would I do that?


    • Sallyreplied on June 3rd, 2014 at 6:43 pm

      I’m sure that could work – it will make a ton of them, though. Let me know if you try it.


      • Kolireplied on January 23rd, 2016 at 1:18 pm

        I want to do this too. How long will I need to bake the base because they will be mini fruit tarts?

  6. #
    Amy @ Amy's Healthy Bakingposted June 3, 2014 at 8:40 pm

    Happy birthday month Sally! Every birthday deserves as much celebrating as humanly possible, complete with a dessert for every occasion. At least, that’s how I approach mine! 😉 As much as of a chocolate addict as I am, I do agree that I usually prefer fruity treats during the summer. They’re something so satisfying about their natural sweetness and soft juicy texture, so I’d definitely sneak a second sliver of your adorable pizza!


  7. #
    Amiposted June 12, 2014 at 2:00 am

    Hi Sally,
    Wow the pizza looks so tempting to reach out and grab a slice.The colors just pops out from the pic.Have you ever tried icecream cakes? Searched your blog ,but couldnt find any recipes.


    • Sallyreplied on June 12th, 2014 at 5:32 am

      I have not, but hope to make (and publish) one for my fiancé’s birthday this summer.


  8. #
    Kristiposted July 3, 2014 at 9:45 pm

    This looks absolutely scrumptious!!! I am super excited to share it tomorrow morning with my favorite Summer projects and recipes! Would love for you to swing by and check it out. Wishing you SUCH a lovely long weekend!!!


    • Sallyreplied on July 4th, 2014 at 10:37 am

      Thanks Kristi! Enjoy your long weekend as well.


  9. #
    Stephanieposted July 4, 2014 at 10:55 am

    Thanks for the recipe! I’m in the middle of making this right now to take to a 4th of July BBQ! Super excited to try it!


  10. #
    Jessica @ Sprinkle Some Sugarposted July 5, 2014 at 9:54 am

    Sally, this looks incredible! Such pretty, bright colors perfect for summer! I featured it in my “30+ Summertime Desserts Roundup” post! :)


    • Sallyreplied on July 5th, 2014 at 2:53 pm

      Thanks Jessica! I’ll check it out.


  11. #
    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.


  12. #
    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.


  13. #
    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!


  14. #
    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!


  15. #
    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.


  16. #
    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.


  17. #
    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!

  18. #
    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.


  19. #
    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.


  20. #
    Emilyposted April 6, 2015 at 10:23 am

    I made this tart for Easter and it was DELICIOUS! Everyone enjoyed it and sadly, there were no leftovers. The sugar cookie crust is AMAZING, and I love making a cute design out of the fruit! Thanks so much Sally for the delicious recipe. I’ll definitely be making this again!


  21. #
    Sarahposted April 21, 2015 at 8:12 pm

    Thank you for the delicious recipe! I was trying to decide what to bring for my work potluck party, and I thought fruit pizza sounded tasty. I haven’t liked any sugar cookie recipe that I’ve made before, but I didn’t want to use a packaged dough. Your recipe saved me! It was absolutely delicious! Thank you for posting it and sharing with us.


  22. #
    Rhoda Sheridanposted May 5, 2015 at 6:07 pm

    I came across your site while looking for a new sugar cookie crust recipe for my fruit pizza, as strawberries are just starting to come into season here. I love putting a very thin layer of chocolate on the crust before adding the cream cheese mixture. It keeps the crust from getting soggy, so I can assemble everything earlier (especially good if the fruit is very wet)


    • Sallyreplied on May 6th, 2015 at 1:00 pm

      Love the addition of chocolate!


  23. #
    Miaposted May 6, 2015 at 12:47 pm

    My father is vegan, so I need to make the cookie crust egg free. I found a recipe online for egg free sugar cookies but…I want to see your adaption before I try replacing that for yours. Thank you for this blog, I use it all the time!


  24. #
    Patposted May 17, 2015 at 6:16 pm

    Fruit pizza is one of my family’s favorite summer desserts!  Thanks for reminding me!


  25. #
    Nicoleposted May 18, 2015 at 9:55 am

    can you just use store bought cookie dough? I ask because I’d love to make this for a dinner I am going to tomorrow night but would not have time to make from scratch cookie dough. What about the frosting too???? 


    • Sallyreplied on May 18th, 2015 at 10:02 am

      You can use store-bought dough and frosting if you’d prefer, yes.


  26. #
    mohammadposted June 22, 2015 at 7:43 am

    Very delicious. Very eye-catching.


  27. #
    Katieposted June 23, 2015 at 11:43 am

    Hey Sally! Love all your recipes! avid recipe follower/baker! Quick question– I am wanting to make this fruit pizza for the 4th of July with blue berries & strawberries!  But I am wanting to bake it on a large rectangular baking sheet– would you suggest doubling the recipe? as well as the frosting?  and just increase the bake time a tad?  Thanks so much!


    • Sallyreplied on June 23rd, 2015 at 11:52 am

      You can double this crust for a larger rectangle sheet– the bake time will be just a tad longer. Enjoy!


  28. #
    Laurenposted July 1, 2015 at 5:28 pm

    When I make fruit pizza, I use 8 oz of cream cheese and mix together with the 8 oz tub of cool whip and it gives it a lighter feel to the “sauce” of the pizza!


  29. #
    Sylvia Lailposted July 12, 2015 at 10:29 pm

    what is the nutritional value in 1 slice of this pizza? 


  30. #
    Sarahposted July 21, 2015 at 11:19 am

    Hi sally – can potato starch be substituted for cornstarch? Can’t find it here in Singapore. Thank you!


  31. #
    Serenityposted July 24, 2015 at 10:26 am

    Love your site! I see you’ve written that fruit pizza can be made 1 day in advance. Are there any significant differences compared to same day? Would it becime soggy? Thanks in advance. 


    • Sallyreplied on July 24th, 2015 at 10:33 am

      Both the cookie and frosting can be made a day ahead of time– I recommend frosting and decorating the day of.


  32. #
    Serenityposted July 28, 2015 at 10:15 pm

    Thanks for the swift reply!  I’m going to try making it next weekend.  I’m going to make it 1 day in advance.  Thanks again! 


  33. #
    Serenityposted August 6, 2015 at 9:42 am

    Getting ready to make it and was wondering if I can use a smaller pizza pan? Would I need to lengthen the baking time? 


    • Sallyreplied on August 6th, 2015 at 2:11 pm

      The bake time will be longer, yes.


      • Serenityreplied on August 10th, 2015 at 11:01 pm

        So I finally got a chance to make this and it was perfect.  I used a 15 inch pizza pan. It was the air bake style so I placed a piece of parchment down and baked it on top.  I made the cookie dough the day before and left it in the fridge overnight.  It was crumbly when I first took it out but it became perfect after kneading it for a bit. Pressing it in a circle is definitely a skill. I asked the hubby for help. I  also made the delicious frosting the day before.  I didn’t pile on the fruit because it’s easier to cut with less. Mine baked for 10 minutes in an electric oven. Thanks for this and for answering my previous questions! 

  34. #
    Shaeposted August 10, 2015 at 3:47 pm

    Made these a while ago with strawberries and blueberries for the Fourth of July weekend! Actually made them for two parties because the first group loved it so much got lots of compliments on the frosting which is light and sweetly tangy, and I personally love the chewy, dense cookie base. Would recommend people make them before summer fruits run out!!


  35. #
    Nicoleposted December 12, 2015 at 1:32 am

    Could I make the crust, freeze it, then defrost before I need it?


    • Sallyreplied on December 12th, 2015 at 11:19 am

      Yes, definitely.


      • Nicolereplied on December 12th, 2015 at 9:12 pm

        Thanks for the quick reply. :)  
        I will make two this afternoon.  1 to try and one to freeze for Christmas. Can’t wait!

  36. #
    Ave Marie Gluten Free by Meghan dposted January 10, 2016 at 1:13 pm

    Dear Sally,
     Thanks so much for your recipes! They are perfect, and very gluten free convertible. I simply add my xanthan gum to my  flour blend and voila. I have done this so far with this and your brown sugar cinnamon pop tarts and now the tarts are a favorite for the restaurant I sell to here in the Thousand Islands. Great recipes, happy posting. 


  37. #
    Haleyposted January 14, 2016 at 8:51 am

    I was wondering if baking the dough on a pizza stone would give it a different flavor?


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