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 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
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.
- 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.
- 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.
- Chop the fruit as the cookie crust cools. Use all sorts of colorful fruit.
- 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.
- 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!
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!
More Favorite Summer Desserts
- Mini Fruit Galettes
- Ice Cream Cake
- Mini Key Lime Pies
- Fresh Fruit Tart
- No-Bake Cheesecake (and mini no-bake cheesecakes)
- Berry Cobbler
- Strawberry Shortcake Cake
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
- 1–2 Tablespoons (15-30ml) cream or milk
- 1 teaspoon pure vanilla extract
- assorted sliced fresh fruit
- 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.
- 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.
- 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.
- I usually use this time (as the crust cools) to chop the fruit.
- 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.
- Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
- 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