Fruit Pizza

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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.

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.

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

fruit pizza with berries

220 Comments

  1. Your fruit pizza is goreous and you’re never going to believe this but I *just bought* all the ingredients to make one over the weekend. But of course 🙂 I love fruit pizza and yours is so colorful and pretty, Sally! And loving the cream cheese ‘glue’ that anchors everything…i’d love to spread that on everything!

    And happy early bday!

  2. If you do your birthday right this year, you can make 29 cakes! And this one is definitely festive. I so much prefer your giant cookie base to the traditional tart crust! Giant cookies are just always better!

  3. I have seen this on other blogs and I’m so excited to see it here! It looks exactly like my type of ‘breakfast dessert.’ Cannot wait to make it!

  4. Now fruit pizza is a favorite of mine.

    And as silly as this may sound, I stop using grapes on mine because I didn’t think to cut them in half!!

    When I used them whole, they just rolled off my crust and onto the floor (same problem with blueberries). Now I can confidently use grapes (it needs that pop of purple color and flavor). hehe.

    1. Yes, some of my grapes were sort of large and oval shaped rather than round, so cutting was needed. Or else they would be too large and awkward looking on top!

  5. Fruit pizzas are so pretty. Love the way you decorated this one! Looks so simple, easy, and delicious! It already feels like full-blown summer where I live, so I definitely think people would choose something fruity like this over a big slice of cake. Not exactly what you want when it’s a million degrees, haha. Happy Birthday as well! Sounds like you’ve got a lot of fun stuff planned. 🙂

  6. How beautiful! You know I’m with you about fruit desserts over chocolate cake…I would eat this every day and not miss chocolate at all! 😀 Cream-cheese frosting with lemon added sounds like a great alteration to try out. The weather has been really crazy here lately (tornadoes, hail, rain), but of course tornadoes never go anywhere near Breckenridge, so you will be great :). Plus I think this next week is supposed to be much more ‘normal’ 😉

    1. Good! Thanks for the weather report Caley. I can’t wait to go! It will be my first time. I knew you’d love this recipe!

  7. You’re not going to believe it, Sally, but I’ve been dreaming of shortbread biscuits in a fruity cream cheese dip and this is like the pizza version of it!! Don’t blame you for celebrating your birthday much in advance, I usually start 6 months before 🙂

  8. I made one of these last night to bring to work for a pot luck and imagine my surprise to see the same thing on your blog this morning! Great minds think alike!

  9. Have a great birthday, Sally! By the looks of it, with that fruit pizza, you will! Thanks for yet ANOTHER winner 🙂

  10. Oh my gosh Sally, this is beautiful. I’m just gonna pretend that there is no butter/cream cheese and that this is just another way of eating a persons recommended fruit intake! 🙂

    I saw a short video clip that you posted of your pup playing in water, is that where you are? It looked serene.

    1. Hi Iram! That video was taken the other day here in Baltimore actually. But it made me even more excited for when we head to Colorado soon! We hope to do lots of hikes.

  11. That looks so beautiful, Sally!! Almost too beautiful to cut into, but I think I might just be able to! I married a mountain man too, and when we first started dating I pretended like I was a mountain woman, when really that was not the case at all. Thankfully, over the past 7 years I have really turned into one and now I love doing all the outdoor activities he does. Have fun in Colorado!

    1. Haha Isadora I practically did the same thing. But now I actually enjoy hiking! He’s slowly rubbing off on me. Maybe I’ll rub off on him one day and he can bake for the blog hahahaha.

  12. Sally this looks beautiful! It’s so cool that your in Colorado- the perfect outdoorsy place to celebrate the nice weather! This fruit pizza looks perfect for me- I love sweets and I have a tiny *big* addiction to fruit. Thank you!

  13. Fruit pizza is always a must-have dessert at our yearly Father’s Day picnics. There’s something about the mixture of sweet fruit with the sugar cookie crust! Plus, it’s a TOTAL health food with the fruity addition. Balance, amiright? 😉 Have fun in Colorado with your mountaineer!!

  14. Oh I LOVE birthdays!!! This fruit pizza was delicious but I felt so evil making it… the guilt… 😉 Can I suggest french macarons next on you birthday recipe collection?

  15. This looks beautiful perfect for summer!
    p.s
    My family and I love your chocolate chip cookies
    we bake them alomost every dessert .
    Can’t wait to read your NEW cookbook

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