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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!

fruit pizza

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

Fruit Pizza Video Tutorial

cut up mixed fruit for fruit pizza toppings

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!
sugar cookie crust for fruit pizza
cream cheese frosting in a pink bowl
adding fruit toppings to fruit pizza

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!

fruit pizza with berries

More Favorite Summer Desserts

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fruit pizza with a variety of fruit

Fruit Pizza

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: serves 1012 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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 pure vanilla extract
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 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
  • 12 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon pure 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.


  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

Reader Questions and Reviews

  1. 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.

  2. 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.

  3. 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!!

  4. 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!


    1. 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!

  5. Hi Sally, I made this fruit pizza, followed the recipe to the T and for some reason my cookie came out hard, over browned, I cooked it for 16 min. at 350 degrees. What did I do wrong??? The cream cheese frosting was the absolute best!!

    1. Hi Mary, I’m concerned it would nearly burn after only 16 minutes. Are you baking in a fan-forced oven (convection) or is the rack positioned close to the top of oven? If using a fan-forced oven, it’s always best practice to lower the oven temperature by 25 degrees F. Bake this on the center rack.

  6. Hi Sally! This looks absolutely delicious and oh so pretty! I’m wondering if this recipe could be made into mini fruit pizzas?? I’m going to a summer barbecue and figured that’d be easiest for such a crowd. Thoughts??

    1. I love this fruit pizza recipe. Sometimes in my area I can’t get very good fruit, especially this time of year. I was wondering if frozen fruit would work or if it would get to soggy.

      1. Hi Debbie, frozen fruit would likely get pretty soggy and the colors would bleed onto the top of the pizza. You could try thawing the frozen fruit first and then draining the excess liquid. If serving shortly after that, it shouldn’t be much of a problem!

  7. Hi Sally, I’m wondering if I can make this in a tart pan for a prettier presentation than my pizza pan??? Thanks, Deb

  8. Hi Sally,
    I am going to make this fruit pizza recipe next weekend for Memorial Day. There will be at least ten people there and I was curious to know how many people the traditional recipe feeds? I have made other fruit pizzas before but this recipe sounds absolutely a must make because the cream cheese frosting recipe sounds much more buttery then others I have used in the past!

    1. Hi Erica, This recipe serves 10-12 (depending on the size of your slices!). Enjoy!

  9. This is my go-to fruit pizza recipe that is ALWAYS a huge hit!

  10. Whenever I make this recipe, there are NO leftovers! Everyone raves about it! In my oven, I only bake the crust for 15 minutes. I use a 12 inch round pizza pan. I also get an empty, large pizza box from our local pizza joint, if I’m bringing it to a party. This is now my favorite thing to bring to any get together!

    1. What a fun idea, April! We’re so glad this fruit pizza is a hit for you.

  11. Love this ‘frosting’! It’s a little something special. Makes the whole pizza extra good. Only recipe I’ll use now.

  12. I told my kids that we were having fruit pizza for dessert. My 10yo son asked, skeptically, what kind of tomato sauce was on it.
    It turned out great!

  13. Hi! What are your thoughts on using cookie cutters on the dough prior to baking? Thanks 🙂

    1. Hi Alexandria, You could likely make simple shapes (i.e. circles for mini fruit pizzas!) but the dough will likely spread too much to hold an intricate shape. Let us know if you give it a try!

  14. I made this and it was fantastic! I used a pampered chef small baking sheet since we don’t have a pizza pan. Best sugar cookie recipe I’ve ever worked with. Definitely going into “the book.”

  15. Hey Sally,

    I made the cookie dough but it came out rather dry and cumblely, will it still bake up nicely or should I just start over??

    1. Hi Mademe, how did you measure your flour? Be sure to spoon and level (or use weight measurement) to ensure the proper amount — otherwise, too much flour can dry out the dough and make it crumbly. You can try to bring the dough together with the warmth from your hands. Hope this helps!

  16. If I don’t have a pizza pan, what size pan would make a good substitute?
    Thank you!

    1. Hi KB, you can make in the quarter sheet pan, though we would 1.5x the dough to make sure it’s thick and sturdy corner to corner.

  17. Am i able to make this 2 days ahead? Would I just cook the cookie crust and then store the icing separately in the refrigerator? If I make 2 days early how do I store the cooked cookie crust? Or am I able to make just the cookie dough ahead of time and store that in the refrigerator for 2 days?

    1. Hi KC, for best freshness, we recommend only one day in advance but two days should be okay. You can leave the crust tightly covered (in plastic wrap) at room temperature, and store the frosting covered in the refrigerator.

      1. Would it be better for me to just make the dough and icing and store it without baking the dough until the day of? If so how should I store the uncooked dough?

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