Fruit Pizza

Colorful fruit pizza is baked on a soft sugar cookie crust and topped with thick, tangy cream cheese frosting. Use your favorite fruits to customize this classic dessert!

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

Fruit pizza is the quintessential summer BBQ dessert. Sweet, creamy, juicy, and fruity from edge to edge. The combination of a soft buttery sugar cookie crust with tangy frosting and lots of fresh fruit is irresistible. 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 red velvet. Apple pie… all the time. Please join me in my fruit madness today.

Why You Need to Try this Fruit Pizza

  • Festive and colorful
  • Tons of texture in each bite
  • Fun to make and decorate
  • Customize with your favorite fruits
  • A great recipe to make with kids
  • Easy to slice and serve

Fruit Pizza Video Tutorial

 

Sally's Baking Addiction Fruit Pizza

Overview: How to Make Fruit Pizza

If you can chop fruit, you can make today’s recipe. It’s so simple! For the full recipe, scroll to the bottom of the page.

  1. Make the sugar cookie dough. We use my classic sugar cookie recipe as the crust and bake it on a pizza pan. I add a little cornstarch to the dough for extra softness. Chill the cookie dough for 30 minutes prior to baking to prevent it from spilling over the sides of your pizza pan.
  2. Press the cookie dough onto a pan and bake. The crust is done when the edges are very lightly browned. You need a completely cooled crust for decorating– to speed up the process, place the baked crust in the refrigerator after 10 minutes of cooling at room temperature.
  3. Chop the fruit as the cookie crust cools. Use all sorts of colorful fruit.
  4. Make the frosting. We use cream cheese frosting for the “sauce” on today’s fruit pizza. This is the most common frosting I use in my kitchen. It’s smooth, creamy, and spreads onto the crust with ease. Its flavor is the perfect balance of sweet and tangy and you only need 5 ingredients total. To mix it up, try adding a teaspoon of lemon juice for a sweet lemon cream cheese frosting.
  5. Assemble and decorate. Have fun decorating the pizza with sliced fresh fruit. Make pretty designs or pile it all on top. Little bakers love helping with this step!

Sally's Baking Addiction Fruit Pizza

Simple Cream Cheese Frosting recipe at sallysbakingaddiction.com

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

Best Fruits to Use for Fruit Pizza

Decorate your fruit pizza in fun patterns (or just pile it all on top!) with your favorite fresh fruits– let your creativity shine. The more colorful fruit, the better.

Some fruits I love using: Apples and bananas (brush with a little lemon juice to prevent from browning), grapes, kiwi (for a pop of color), cantaloupe, peaches, mangoes, oranges, pineapple, and fresh berries when in season– like blackberries, blueberries, raspberries, and strawberries. Make sure the fruit is mostly cut into bite-size pieces– not too large. When you slice the pizza, smaller pieces of fruit hold up better and are easier to serve (and eat). For summertime holidays, I like to use festive red and blue fruits like strawberries and blueberries. Perfect for Memorial Day, 4th of July, and Labor Day!

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

More Favorite Summer Desserts

Print

Fruit Pizza

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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 pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 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
  • 12 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon pure vanilla extract
  • assorted sliced fresh fruit

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.

Keywords: fruit pizza

fruit pizza with berries

198 Comments

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  1. I can’t wait to make this! I’m wondering if the crust will cook nicely on our pizza stone. It’s all I have! Thoughts?

    1. Hi Sarah! A regular baking sheet (like a cookie sheet) would be a better option.

  2. Hi Sally, I followed this recipe to the letter, but the cookie crust ended up being hard. Possibly my pizza dish is slightly too large, which means that the cookie crust was too thin – next time I will make the circumference smaller. What do you think – should I try a lower oven setting and bake it for less than 15 minutes next time? I baked this a day in advance, so will spread the cream mix over it early to try to soften it.

    1. Hi Rosemarie! If the cookie crust was too hard, it could have been over-baked and/or was simply too thin THAT it over-baked. It should be nice and soft. I would shape the cookie dough to be a little thicker and bake for the same time or a little less time. No need to adjust the oven temperature.

    2. This was so delicious! And beautiful! My kids loved decorating it. I used a cookie sheet and baked about 17 minutes, the cookie was chewy and soft, perfect thickness.

  3. I made this recipe into a rectangle last year and decorated it like an American flag for 4th of July. It was great! This year I think I’m going to try cutting the dough into small rectangle cookies and doing mini flags instead. I’m hoping it’s going to work out??

    1. Will definitely work. Cool the sugar cookie crust completely before cutting and decorating.

  4. Hi Sally, This looks brilliant and I want to make it for when my parents come and stay. I want to do my baking prep in advance as much as possible and wondered if I could freeze the cookie dough for a week or so. Also making your lemon layer cake as I know Incan freeze the cake before decorating. Thanks in advance x

  5. Im wondering what kind of fruit combos i could do. I know berries would work, strawberry and kiwi. What other fruit could i use since i think i can attempt this for a potluck if there is one at the end of the summer. I dont want to spend a crazy amount on fresh fruit.

    1. Hi Krystal! Any fruit will work- choose your favorites 🙂 Kiwi, berries, mandarin orange slices, sliced grapes… the possibilities are endless!

  6. Hi Sally, This looks brilliant and I want to make it for when my parents come and stay. I want to do my baking prep in advance as much as possible and wondered if I could freeze the cookie dough for a week or so. Thanks in advance x

  7. Did this recipe ever include lemon juice in the frosting? Accidentally deleted the one I’ve used for years from Pinterest but I swear it was yours. Made this one and it was wonderful.

    1. It didn’t, but you can certainly add a splash of lemon juice to the frosting.

  8. Love this recipe!! I’ve made the full size one many many times! I recently just made mini ones for a friends bridal shower! They turned out so well, I just baked them a little less time so they wouldn’t burn but they turned out beautiful!!

  9. Hi Sally

    I will be trying this sometime soon – as with many of your other recipes – I had a question about your coconut macadamia cookies – but couldn’t post a comment because comments were closed. So I sent you an email- I hope that’s okay.

    Happy birthday in advance!

  10. Hey Sally,

    This looks wonderful and I’d love to make it! However, I’m trying to watch my fat intake, so I was wondering what you would suggest as a substitution for full-fat cream cheese. I know another person mention using 1/3 fat or fat-free and you said that should be fine, but I was wondering if you think there’s something else that would work better? I’m also concerned with the taste not coming out as good if I use fat-free, but I suppose that’s just a sacrifice you have to make when you cut back!

    Thanks in advance!

    Klaire

    1. Hilari @ Sally's Baking Addiction says:

      Hi Klaire, you could certainly use a lower fat cream cheese but you’re exactly right- the taste won’t be the same. We haven’t tested any other alternatives so if you do, let us know how it goes. Happy baking!

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