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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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

Ingredients:

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

Topping

  • 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

Directions:

  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.

Did you make a recipe?

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© 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.

202 Comments

Comments

  1. Teresa on May 30, 2018 at 12:59 pm

    How would i modify the recipe for an 8 inch pan?

    • Sally on May 31, 2018 at 6:53 am

      Hi Teresa! I’m not 100% sure as I’ve only baked it as a 12-inch pizza. You can prepare the recipe as written and use any extra dough for cookies or cookie cups baked in a muffin pan.

    • SueBee on June 23, 2018 at 9:47 pm

      I modify recipes for a different size pan all the time. Remember high school math? Since this recipe doesn’t have volume like a cake, just use the formulas for area: rectangles are length x width, and circles are diameter x pi (3.14). So the original recipe is 12 x 3.14 = 37.7; you want 8 x 3.14 = 25.1. 25.1 (your pan) / 37.7 (original pan) = 66.6 = exactly 2/3 of the original recipe. Baking time might be a bit shorter. For something with volume like a cake or casserole, rectangles are length x width x height, and circular pans are radius squared [radius x radius] x pi. If the sides are not vertical, I use the height about half-way up. Happy calculating and happy baking!

      • Julie on July 2, 2018 at 11:41 pm

        Actually, to find the area of a circle you multiply the radius (1/2 diameter) by itself and then multiply by pi (3.14). A 12″ round pan would be 6 x 6 x 3.14 = 113 and an 8 x 8 pan would be 64. So you would need 1/2 of the dough. It should fit perfectly in a 9 x 13 pan. This is just perfect for me because I am going to make a flag design for the 4th.



  2. kyerstin on May 31, 2018 at 1:28 pm

    Can I just roll the dough into balls to make mini fruit pizzas?

    • Melissa on June 2, 2018 at 9:37 am

      I can answer that question. ;). Absolutely!!! I was just thinking it would be so cute to have my Girl Scouts make their own mini fruit pizzas this summer!!!

    • Tracy on June 3, 2018 at 1:27 pm

      Yes, you certainly can. I make mini sugar cookie pizzas with the kids at my day care. They really enjoy getting to choose which fruit toppings they want to put on their “pizza.”

  3. Kandace D'Ambrosio on June 1, 2018 at 4:15 pm

    Wondering why there is no longer a link to the Yummly app attached to your recipes. Really enjoyed how handy that was for saving my favorites. Or am I just missing it???

    • Sally on June 4, 2018 at 10:26 am

      Hi Kandace! The website was recently redesigned. Let me look into where we stand with that feature. Thank you for reminding me!

  4. Renate Andreychuk on June 5, 2018 at 1:21 am

    Can I let this dessert sit in the refrigerator for one day before serving?

    • Sally on June 5, 2018 at 1:34 pm

      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.

      • Starla on June 5, 2018 at 7:48 pm

        Can I freeze the baked cookies if I bake a triple batch for the future?



  5. Aimee on June 18, 2018 at 11:52 am

    HI Sally,
    I am so glad I found your blog and recipes because I really want to become a better baker and challenge myself. My coworkers love me now because I have been doing treat Thursdays and bringing in a new bake each week. This just started and I did cookies the past two weeks and am going to increasingly challenge myself.

    Someone asked for a fruit pizza this week, so I am going to make this recipe. One question, I like when I can do some work in advance. Is it possible to make the sugar cookie dough 2 days in advance. I know in the recipe it says you can put it in the fridge up to 1 day and I don’t want to extra time to ruin it.

    Thank you for sharing all of your awesome recipes.

    • Sally on June 18, 2018 at 2:13 pm

      It might not be as fresh. You can make the dough two days in advanced. Then bake 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.

  6. Jodi on June 19, 2018 at 7:49 pm

    Hi Sally! I am doing a fruit pizza bar for a graduation party. Do you have an idea of how many individual cookies this recipe might make? If not, no problem!

    • Sally on June 21, 2018 at 6:24 am

      Hi Jodi! I’m so sorry, but I’m not sure of the exact number. I estimate over 3 dozen.

      • Jodi on June 21, 2018 at 11:17 pm

        Thank you!!



  7. Jane Tormey on June 24, 2018 at 8:27 am

    Good morning. I have to bake for a sale at bingo tomorrow night, however I have to work during the day. Do you think I could make the cookie today? Would it still be good? Should I add fruit etc to,orrow? This looks yummy and something different for people to buy. Thank you.

    • Sally on June 25, 2018 at 9:37 am

      You can make the cookie cake ahead of time, yes. See make ahead tip in the recipe directions. Enjoy!

  8. Kim on June 24, 2018 at 5:49 pm

    Is it possible to use refrigerated sugar cookie dough instead of making it? Has anyone tried this?

    • Sally on June 25, 2018 at 9:24 am

      Yes, absolutely!

  9. Judi on June 27, 2018 at 6:50 am

    If someone has egg allergy what can be substitute for egg in the cookie

  10. JP Holm on August 15, 2018 at 9:38 pm

    Wouldn’t it be great if we could pin this recipe? The link doesn’t work.

    • Sally on August 16, 2018 at 1:16 pm

      It seems to be working for me – try refreshing and trying agin! Or you can search Pinterest for it!

  11. Mel on August 18, 2018 at 1:15 pm

    I have just served this fantastic pizza for my son Kevin’s birthday dessert. I followed your recipe to the letter and found the topping a bit too runny. So in future, I will fold in the cream cheese carefully after whipping up the butter, vanilla and icing sugar, as I know that makes a firmer topping.
    This is going to be my newest amazing dessert. It certainly has the ‘wow’ factor! Thank you

Reviews

  1. emilymb on May 27, 2018 at 11:16 pm

    This recipe is a keeper, the sugar cookie crust is soft and flavorful, and the icing recipe makes a quite generous amount. My only feedback is that I would have appreciated an estimation of how much fruit to use to top the pizza- I was tripling the recipe to feed a crowd and ended up buying way too much fruit because i couldn’t easily calculate how much i needed to get. but its very flexible, so i piled on as much as i could and had plenty to snack on later.

Questions

  1. Teresa on May 30, 2018 at 12:59 pm

    How would i modify the recipe for an 8 inch pan?

    • Sally on May 31, 2018 at 6:53 am

      Hi Teresa! I’m not 100% sure as I’ve only baked it as a 12-inch pizza. You can prepare the recipe as written and use any extra dough for cookies or cookie cups baked in a muffin pan.

    • SueBee on June 23, 2018 at 9:47 pm

      I modify recipes for a different size pan all the time. Remember high school math? Since this recipe doesn’t have volume like a cake, just use the formulas for area: rectangles are length x width, and circles are diameter x pi (3.14). So the original recipe is 12 x 3.14 = 37.7; you want 8 x 3.14 = 25.1. 25.1 (your pan) / 37.7 (original pan) = 66.6 = exactly 2/3 of the original recipe. Baking time might be a bit shorter. For something with volume like a cake or casserole, rectangles are length x width x height, and circular pans are radius squared [radius x radius] x pi. If the sides are not vertical, I use the height about half-way up. Happy calculating and happy baking!

      • Julie on July 2, 2018 at 11:41 pm

        Actually, to find the area of a circle you multiply the radius (1/2 diameter) by itself and then multiply by pi (3.14). A 12″ round pan would be 6 x 6 x 3.14 = 113 and an 8 x 8 pan would be 64. So you would need 1/2 of the dough. It should fit perfectly in a 9 x 13 pan. This is just perfect for me because I am going to make a flag design for the 4th.



  2. Aimee on June 18, 2018 at 11:52 am

    HI Sally,
    I am so glad I found your blog and recipes because I really want to become a better baker and challenge myself. My coworkers love me now because I have been doing treat Thursdays and bringing in a new bake each week. This just started and I did cookies the past two weeks and am going to increasingly challenge myself.

    Someone asked for a fruit pizza this week, so I am going to make this recipe. One question, I like when I can do some work in advance. Is it possible to make the sugar cookie dough 2 days in advance. I know in the recipe it says you can put it in the fridge up to 1 day and I don’t want to extra time to ruin it.

    Thank you for sharing all of your awesome recipes.

    • Sally on June 18, 2018 at 2:13 pm

      It might not be as fresh. You can make the dough two days in advanced. Then bake 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.

  3. Jane Tormey on June 24, 2018 at 8:27 am

    Good morning. I have to bake for a sale at bingo tomorrow night, however I have to work during the day. Do you think I could make the cookie today? Would it still be good? Should I add fruit etc to,orrow? This looks yummy and something different for people to buy. Thank you.

    • Sally on June 25, 2018 at 9:37 am

      You can make the cookie cake ahead of time, yes. See make ahead tip in the recipe directions. Enjoy!

  4. Kim on June 24, 2018 at 5:49 pm

    Is it possible to use refrigerated sugar cookie dough instead of making it? Has anyone tried this?

    • Sally on June 25, 2018 at 9:24 am

      Yes, absolutely!

  5. Judi on June 27, 2018 at 6:50 am

    If someone has egg allergy what can be substitute for egg in the cookie

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