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!

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. 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

 

Sally's Baking Addiction Fruit Pizza

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!

Sally's Baking Addiction Fruit Pizza

Simple Cream Cheese Frosting recipe at sallysbakingaddiction.com

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

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!

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

More Favorite Summer Desserts

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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

196 Comments

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  1. Fruit pizza is one of my family’s favorite summer desserts!  Thanks for reminding me!

  2. 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.

  3. Very delicious. Very eye-catching.

  4. 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!

  5. When I make fruit pizza, I use 8 oz of cream cheese and mix together with the 8 oz tub of cool whip and it gives it a lighter feel to the “sauce” of the pizza!

  6. Hi sally – can potato starch be substituted for cornstarch? Can’t find it here in Singapore. Thank you!

  7. Hello,
    Love your site! I see you’ve written that fruit pizza can be made 1 day in advance. Are there any significant differences compared to same day? Would it becime soggy? Thanks in advance. 

    1. Both the cookie and frosting can be made a day ahead of time– I recommend frosting and decorating the day of.

  8. Thanks for the swift reply!  I’m going to try making it next weekend.  I’m going to make it 1 day in advance.  Thanks again! 

  9. Getting ready to make it and was wondering if I can use a smaller pizza pan? Would I need to lengthen the baking time? 

    1. The bake time will be longer, yes.

      1. So I finally got a chance to make this and it was perfect.  I used a 15 inch pizza pan. It was the air bake style so I placed a piece of parchment down and baked it on top.  I made the cookie dough the day before and left it in the fridge overnight.  It was crumbly when I first took it out but it became perfect after kneading it for a bit. Pressing it in a circle is definitely a skill. I asked the hubby for help. I  also made the delicious frosting the day before.  I didn’t pile on the fruit because it’s easier to cut with less. Mine baked for 10 minutes in an electric oven. Thanks for this and for answering my previous questions! 

      2. I baked it for about 13 minutes.

  10. Made these a while ago with strawberries and blueberries for the Fourth of July weekend! Actually made them for two parties because the first group loved it so much got lots of compliments on the frosting which is light and sweetly tangy, and I personally love the chewy, dense cookie base. Would recommend people make them before summer fruits run out!!

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

    1. Yes, definitely.

      1. Thanks for the quick reply. 🙂  
        I will make two this afternoon.  1 to try and one to freeze for Christmas. Can’t wait!

  12. Ave Marie Gluten Free by Meghan d says:

    Dear Sally,
     Thanks so much for your recipes! They are perfect, and very gluten free convertible. I simply add my xanthan gum to my  flour blend and voila. I have done this so far with this and your brown sugar cinnamon pop tarts and now the tarts are a favorite for the restaurant I sell to here in the Thousand Islands. Great recipes, happy posting. 

  13. I was wondering if baking the dough on a pizza stone would give it a different flavor?

  14. Just wanted to thank you for posting recipe. Im 30 and had not made this since middle school.  I made this for potluck at  work and now get requests for it everytime. The men just want to shake my hand. Best of all its just as amazing as i remembered it to be!

    1. Btw sharing your site with all who ask for recipe 

  15. Using the refrigerated roll of Pillsbury Sugar cookie dough works great, too.  In the recipe I use the “creamy deliciousness” is:
    12 oz. nestle white chocolate chips with 1/4 cup half and half microwaved for 2 minutes then blended with hand mixer until all melted and smooth and then add 1) 8 oz. softened cheese and beat together until all smooth and creamy.

    It will take your fruit pizza to a new level.

    You won’t regret trying it…

  16. 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.

  17. I made this for Memorial Day. Loved the sugar cookie crust. Your cream cheese frosting is my husband’s favorite frosting. Thanks for another great recipe!!

  18. Hello, on the recipe for the frosting it says cream or milk. What kind of cream are you referring to?

  19. 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! 

  20. 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.

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

  22. 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.

  23. Hi I was wondering if this cookie recipe would work if I wanted to make individual fruit tarts by putting cookie dough circles in a cupcake pan. Do you have any recommendations on changes in baking time or temp in order to make smaller cookie fruit tarts turn out just as yummy as your fruit pizza.

    1. How did your small tarts turn out? I’m thinking of trying the same thing.

  24. 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.

  25. Hi! Excited about the fruit pizza! 

    I would like to know your recommendation for how early before serving can I frost and fruit the pizza? 

    Could I do it in the morning for a party where we will serve it at 6pm? Or is it best to make it up just before serving? We will do a last minute 5th birthday party for a friend’s daughter in 2 days….. but I am not sure how much time after work I will have to prepare it.  

    Many thanks!
    Jessica

  26.  I used a 15 inch baking stone but made the cookie 12 inches. I lightly greased the stone and hesitated if I should or not. It’s a good thing I left 3 inches around the pan because the cookie spread to the edges and yes I chilled it for an hour and a half 30 minutes of Which was in my freezer.   I also left a live all the way around the edge which actress friend was no longer there .   But the cookie looks perfect after it’s been basked. The dough seemed perfect so I don’t know why it’s spread to the edge of the pan

    1. Oh my goodness  I don’t know why my comment is so full of typos. What I meant was I left a raised edge all the way around but that was gone after it’s spread to the edges of the pan and then my raised edge that I left on there was no longer there.  The cookie looks great I just don’t know why it’s spread. I chilled it for 1.5 hours

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

  28. 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.

  29. 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.

  30. Hi what kind of cream is used? And should I pre cut the cookie before I top it with fruit for a less messy cut? Or is cutting it as a whole fine. Wasn’t sure how the fruit cut 

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