Fruit Pizza

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.

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. 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 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.

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

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.

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

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


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


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 (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


  • 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

fruit pizza with berries


  1. 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. Though time consuming, this was delicious! Started making it around 9pm and finished around 11pm. It was a spontaneous decision and was well worth it 😉 We ate it after breakfast (that’s allowed, right?) and I think having it sit in the fridge overnight, the frosting really soaked up all the fruit juices and was perfect-o! I subbed 3TBS flour for the cornstarch – we ran out but this wasn’t an issue. I would scale back on the sugar side of the frosting since it was a bit much even for me, who lovessss sugary things. Thanks for sharing!!

  3. 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. 🙂

  4. This sounds so good. Fruit pizzas are one of my favorite desserts but I’ve never made one. My husband loves them too…maybe this is what I’ll make for his birthday tomorrow!

  5. 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

  6. Hi Faye – no, this dough cannot be handled very well prior to chilling. You may double the dough and frosting recipes to make two pizzas. I would guess 1/2 inch, though I didn’t measure.

  7. 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?

  8. Happy birthday month Sally! Every birthday deserves as much celebrating as humanly possible, complete with a dessert for every occasion. At least, that’s how I approach mine! 😉 As much as of a chocolate addict as I am, I do agree that I usually prefer fruity treats during the summer. They’re something so satisfying about their natural sweetness and soft juicy texture, so I’d definitely sneak a second sliver of your adorable pizza!

  9. Hi Sally,
    Wow the pizza looks so tempting to reach out and grab a slice.The colors just pops out from the pic.Have you ever tried icecream cakes? Searched your blog ,but couldnt find any recipes.

  10. This looks absolutely scrumptious!!! I am super excited to share it tomorrow morning with my favorite Summer projects and recipes! Would love for you to swing by and check it out. Wishing you SUCH a lovely long weekend!!!

  11. 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!

  12. Sally, this looks incredible! Such pretty, bright colors perfect for summer! I featured it in my “30+ Summertime Desserts Roundup” post! 🙂

  13. It’s definitely not summer without a fruit pizza! I never buy cream cheese or butter because it’s too difficult to find and more expensive in China than in the US. Being away from home at this time of the year is depressing. When I saw your fruit pizza recipe, I found just the way to lift my spirits. What can I say? Your pictures taunted me and I couldn’t resist. I’m planning to make 2 fabulous fruit pizzas tomorrow for a party. Strawberries are unavailable this time of the year, so I’m substituting red dragonfruit. Fabulous!

  14. 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.

  15. “Bake for 18-20 minutes or until the eyes are very lightly browned.” typo! 🙂 caught it in case you didn’t.

  16. Hello Sally- I made this and it was terrific however I was wondering if I could use the melted butter process(like the one you use for your chocolate chunk cookies) to make the base chewier.

  17. 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!


      1. Okay good because that’s what I did! =D I cooked it for 13 min and I think I overcooked it a little. So I would go for 10-12 minutes probably. Thank you!

  18. 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.

  19. I will try to make this for my 2 best friends’ join birthday cake! Although it’s not summer but it looks irresistible not to make it! AAAND… the good thing I LOVE about your recipe, you’ve even made an effort to put measurement in metric which I’m familiar with. Thank you!!! Keep up the good work.

  20. 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!

  21. 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.

  22. I came across your site while looking for a new sugar cookie crust recipe for my fruit pizza, as strawberries are just starting to come into season here. I love putting a very thin layer of chocolate on the crust before adding the cream cheese mixture. It keeps the crust from getting soggy, so I can assemble everything earlier (especially good if the fruit is very wet)

  23. My father is vegan, so I need to make the cookie crust egg free. I found a recipe online for egg free sugar cookies but…I want to see your adaption before I try replacing that for yours. Thank you for this blog, I use it all the time!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally