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.

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.

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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 (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

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

219 Comments

  1. Oh my! This looks so delicious and brings me back to many summer picnics. I swear it’s not a picnic until someone shows up with a fruit pizza! I’ve never tried to make my own, but I think I might have to give it a try this year.

    1. “I swear it’s not a picnic until someone shows up with a fruit pizza” – yup, I couldn’t agree more Alexis! It’s a necessity.

    1. Oh, major fail. Yes, the pizza pan with holes was NOT good. AND, I needed to chill dough for more than the recommended 30 mins obviously because it was VERY sticky and impossible to spread out. Here’s hoping it at least tastes good even if it looks disastrous!! I’ll cover it liberally with cream cheese topping and fruit and disguise it. Luckily, this was just for my family, and was a good trial run to find out what I need to fix!

      1. Just to clarify. *I* was the one who messed this up!!! The recipe is wonderful, but this chef needs practice! 😉

  2. Sally you wont believe it but I just saw a pizza like this on pinterest and really wanted to make it for Memorial day, but I didn’t have all the ingredients for it and didn’t want to go to the store. I just found yours and I have ALL the ingredients!!!!!! You truly saved my memorial day!!!! THANK YOU SO MUCH!! (I can not believe you made this today i’m so excited!!) Happy early birthday and memorial day!! 🙂

  3. 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.

  4. This is beautiful Sally! What could be better than a cookie topped with sweet cream cheese and fresh, colorful fruit. Pineapple, mango, and kiwi is a fun summer combination. Maybe sprinkled with a little coconut? Yum!

  5. 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!!

  6. 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. 🙂

  7. 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!

  8. Hi Sally! Some questions about this recipe please – can I shape the pizza ‘dough’ right after mixing it and then chill for about 48 hrs before baking? I’m trying to do a lot of prep for a certain wknd. Can this recipe be easily doubled? Would you say the cookie crusts are about 1/2in thick? And I’m sure I can make 2 small circles out of this right? Decorate them with diff fruits? Thanks so much and happy wedding-planning-wrap ups 🙂

    1. 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.

  9. 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

  10. Sally, this recipe is BEYOND AMAZING. Simple yet so tasty! I made it today and brought it to work to share. It was a huge hit! They were speechless not knowing quite how to describe it. Thank you for another amazing recipe!! 🙂

  11. 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?

  12. 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!

  13. 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.

  14. 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!!!

  15. 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!

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