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!

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 a variety of fruit

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 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 (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

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

70 Comments

  1. Sarah DeLay says:

    Just wondering if using 1/3 less fat or fat free cream cheese would make a huge difference? I am doing weight watchers and trying to make it a little more point friendly for my BBQ tomorrow!

    1. That should be just fine – I just find the frosting isn’t as creamy or thick using reduced fat so I don’t recommend it over full fat.

  2. This recipe is SO. GOOD. I converted it to gluten-free and vegan and made it yesterday for a dinner with some family friends, and everyone *loved* it. Great job, Sally. This recipe is gold. 🙂

  3. I made this on Sunday – we all loved it! Thanks for the great recipe.

  4. I made this today and it was absolutely delicious!
    I used only 3/4 of the dough for the crust and made a batch of cookies out of the rest because I made it for just my parents and me 😀 we all ate two huge slices so theres only one left. I need to make it again really really soon!
    Btw I used reduced fat cream cheese (but not low fat) and the frosting was a little thin but I think that was just because i used too much cream. It tasted so delicious I could have eaten it right out of the bowl ;D

  5. 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?

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

  6. 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!

  7. 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.

  8. 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!

    Maddy

    1. Hi Maddy, I would double this recipe for the jelly roll pan. I am unsure of the exact bake time.

  9. Sally,
    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?

    1. 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.

  10. 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!

  11. 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.

  12. 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???? 

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

  13. 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!

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

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

    1. Yes, definitely.

  15. 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!

    1. 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.

  16. Not only was this recipe AMAZING, she did an amazing job explaining exactly what needed to be done. I’ll be following her blog and making more of her recipes in the future! 

  17. I want to make this large enough to fill a standard size cookie sheet for a large gathering. Should I double the recipe? And how long should I increase the bake time to?

    1. I would double the recipe– the bake time will be similar since the thickness would likely be the same.

  18. Great recipe! Made it for the 4th with strawberries and blueberries and came out perfect! Will definitely be making again. Thanks! 🙂

  19. I made this as a reward with the kids in my class. We used flavored cream cheese as it was on sale, and a bag of mixed frozen fruit (thawed). This allowed me to have the items needed on hand for a reward the next day after they earned it without worrying that I was forgetting an ingredient. This was so good we made it a second time! Thank you.

  20. So, I just tried to make this and I used wax paper to be able to transfer it to a dish. The wax paper caused the bottom to burn after 18 minutes and the cookie totally fell apart. But I’m gonna retry it with aluminum foil and hopefully that’ll do! Also, is there anyway to prevent it getting goopy while spreading it? I put it in the fridge for an hour and when I started spreading the warmth from my hands melted it and it got super hard to spread. Thanks! 

    1. Do not use wax paper– parchment paper is what you’ll need here. Or nothing at all; I like to grease it with butter or nonstick spray. You can spread it out with a spatula so the warmth of your hands doesn’t start to melt it.

  21. made this several times and it is an all time favorite!!! Absolutely the best dessert for company!!!

  22. Hi, I was wondering, can I use a cupcake pan and turn it into cup sizes instead of using the pizza pan? And what would the cook time be if the cupcake pan  is what I’m using. And how thin do I need to spread the dough onto the cupcake pan?! 

    1. Hi Nina, I’ve never tried it that way so I’m unsure of the amount of time and cookie dough. Though I’d say maybe fill each 1/2 way with cookie dough so they are a little thicker and don’t become too crispy.

  23. I just made this for my daughters 15 th birthday.
    Thanks for sharing!
    Perfect recipe.
    Delicious!!!
    Oh, the icing is amazing enough just to have alongside chopped fruit.
    I’ll be making this again.

  24. Katelyn Schwarz says:

    If I need this for tomorrow I made the dough and frosting which are both sitting in my fridge. Should I bake the cookie now or tomorrow morning? If I do should I keep it in the fridge or room temp? Thanks!! 

    1. Either works and I would keep the baked cookie crust at room temperature.

  25. This sounds great. What fruits would you recommend for fall/winter?

    1. Pears, plums, figs, apples, citrus, yum!

  26. 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.

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

    1. 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.

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

    1. Yes, absolutely!

  29. If I double the sugar cookie crust can it be made in a jelly roll pan or large cookie sheet with sides? Thinking of making it for a work birthday and I’m not sure one round pizza will be enough. Thank you!

    1. Yes, absolutely! A few readers have doubled the crust to fit a 12×17 inch pan.

  30. 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.

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