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!



136 Responses to “Fruit Pizza.”

  1. #
    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.


  2. #
    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! 


  3. #
    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! 

  4. #
    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!!


  5. #
    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!

  6. #
    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. 


  7. #
    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?


  8. #
    georgiaposted February 17, 2016 at 7:47 pm

    Just wanted to thank you for posting recipe. Im 30 and had not made this since middle school.  I made this for potluck at  work and now get requests for it everytime. The men just want to shake my hand. Best of all its just as amazing as i remembered it to be!


    • georgiareplied on February 17th, 2016 at 7:49 pm

      Btw sharing your site with all who ask for recipe 


  9. #
    ruthposted April 8, 2016 at 9:01 pm

    Using the refrigerated roll of Pillsbury Sugar cookie dough works great, too.  In the recipe I use the “creamy deliciousness” is:
    12 oz. nestle white chocolate chips with 1/4 cup half and half microwaved for 2 minutes then blended with hand mixer until all melted and smooth and then add 1) 8 oz. softened cheese and beat together until all smooth and creamy.

    It will take your fruit pizza to a new level.

    You won’t regret trying it…


  10. #
    Jillianposted May 21, 2016 at 9:33 am

    I don’t have a pizza pan, just a pizza stone – I also have a quarter sheet pan – could I make it in a quarter sheet pan? Do you think I should double or 1.5x the dough? I’m excited to try this!


    • Sallyreplied on May 22nd, 2016 at 1:18 pm

      You can make in the quarter sheet pan, though I would 1.5x the dough to make sure it’s thick and sturdy corner to corner.


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