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

198 Comments

  1. I made the crust too thick, but otherwise it was really great, it all got eaten…

  2. Sally, I just commented to say that I’ve made this tart several times and it’s made me a bit of a hero around the office. I figure I should let you have some of the credit!! This is also my favorite cream cheese recipe and I use it all the time! Thank you!!

  3. I’d like to make this, but only have a pizza stone. Will it work using a stone and do I need to grease the stone somehow so the cookie won’t stick? Thanks in advance!

  4. I agree, I much rather have fruit or an upside down cake.

  5. Such a fantastic dessert idea!

  6. I love the vibrant colors of the pizza but I’m wondering what a good substitute for the kiwi would be. I’m allergic to kiwi. Any suggestions I. Order to keep the brightness of the dessert?

    1. Green grapes?

  7. Ty popovich says:

    Put a thin layer of melted chocolate melts over cookie dough. Not only does chocolate make everything better, it “seals” the cookie so it does get all soggy from the cream. This is the difference between Safeway torts and Wegman’s or Giant’s, Wegman’s & Giant’s goes in the trash (pretty but nasty), Safeway’s is to die for!!

  8. Can you use this recipe on a marshmallow ricechrispy crust?

    1. I can’t see why not.

  9. MELISSA ROBINSON says:

    hello do you prefer to use heavy whipping cream or milk ?

    1. I usually use cream.

      1. MELISSA ROBINSON says:

        okay, great thank you for your response! I making this for easter

  10. This was a hit with the family. I baked the cookie for 17 minutes and it was perfect to cut (gas oven). I only used 1 1/4 cup of confectioners sugar for the frosting because we don’t like desserts that are too sweet and it was a perfect balance with the additional sugar of the fruits. 

  11. Katelyn Schwarz says:

    If I need this for tomorrow I made the dough and frosting which are both sitting in my fridge. Should I bake the cookie now or tomorrow morning? If I do should I keep it in the fridge or room temp? Thanks!! 

    1. Either works and I would keep the baked cookie crust at room temperature.

  12. Dimple Nagori says:

    Can I make this without using eggs?

  13. Charlene Bennett says:

    I made this for a family reunion of mostly senior adults and they loved it. I have a different version that calls for a syrup on top. I did make the syrup for this recipe. 1/2 c. sugar, 1 Tbsp. cornstarch, pinch of salt, 1/2 c. orange juice, 2 Tbsp. lemon juice, & 4 Tbsp. water. Bring to a boil and cool at room temperature. Don’t refrigerate; spread over the fruit and refrigerate.

  14. This sounds great. What fruits would you recommend for fall/winter?

    1. Pears, plums, figs, apples, citrus, yum!

  15. Jill Roberts @ WellnessGeeky says:

    This fruit pizza absolutely something new for me! Looks yummy! It would be perfect breakfast! Thx for sharing Sally!

  16. This recipe is a keeper, the sugar cookie crust is soft and flavorful, and the icing recipe makes a quite generous amount. My only feedback is that I would have appreciated an estimation of how much fruit to use to top the pizza- I was tripling the recipe to feed a crowd and ended up buying way too much fruit because i couldn’t easily calculate how much i needed to get. but its very flexible, so i piled on as much as i could and had plenty to snack on later.

  17. How would i modify the recipe for an 8 inch pan?

    1. Hi Teresa! I’m not 100% sure as I’ve only baked it as a 12-inch pizza. You can prepare the recipe as written and use any extra dough for cookies or cookie cups baked in a muffin pan.

    2. I modify recipes for a different size pan all the time. Remember high school math? Since this recipe doesn’t have volume like a cake, just use the formulas for area: rectangles are length x width, and circles are diameter x pi (3.14). So the original recipe is 12 x 3.14 = 37.7; you want 8 x 3.14 = 25.1. 25.1 (your pan) / 37.7 (original pan) = 66.6 = exactly 2/3 of the original recipe. Baking time might be a bit shorter. For something with volume like a cake or casserole, rectangles are length x width x height, and circular pans are radius squared [radius x radius] x pi. If the sides are not vertical, I use the height about half-way up. Happy calculating and happy baking!

      1. Actually, to find the area of a circle you multiply the radius (1/2 diameter) by itself and then multiply by pi (3.14). A 12″ round pan would be 6 x 6 x 3.14 = 113 and an 8 x 8 pan would be 64. So you would need 1/2 of the dough. It should fit perfectly in a 9 x 13 pan. This is just perfect for me because I am going to make a flag design for the 4th.

  18. Can I just roll the dough into balls to make mini fruit pizzas?

    1. I can answer that question. ;). Absolutely!!! I was just thinking it would be so cute to have my Girl Scouts make their own mini fruit pizzas this summer!!!

    2. Yes, you certainly can. I make mini sugar cookie pizzas with the kids at my day care. They really enjoy getting to choose which fruit toppings they want to put on their “pizza.”

  19. Kandace D'Ambrosio says:

    Wondering why there is no longer a link to the Yummly app attached to your recipes. Really enjoyed how handy that was for saving my favorites. Or am I just missing it???

    1. Hi Kandace! The website was recently redesigned. Let me look into where we stand with that feature. Thank you for reminding me!

  20. Renate Andreychuk says:

    Can I let this dessert sit in the refrigerator for one day before serving?

    1. 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.

      1. Can I freeze the baked cookies if I bake a triple batch for the future?

  21. HI Sally,
    I am so glad I found your blog and recipes because I really want to become a better baker and challenge myself. My coworkers love me now because I have been doing treat Thursdays and bringing in a new bake each week. This just started and I did cookies the past two weeks and am going to increasingly challenge myself.

    Someone asked for a fruit pizza this week, so I am going to make this recipe. One question, I like when I can do some work in advance. Is it possible to make the sugar cookie dough 2 days in advance. I know in the recipe it says you can put it in the fridge up to 1 day and I don’t want to extra time to ruin it.

    Thank you for sharing all of your awesome recipes.

    1. It might not be as fresh. You can make the dough two days in advanced. Then bake 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.

  22. Hi Sally! I am doing a fruit pizza bar for a graduation party. Do you have an idea of how many individual cookies this recipe might make? If not, no problem!

    1. Hi Jodi! I’m so sorry, but I’m not sure of the exact number. I estimate over 3 dozen.

      1. Thank you!!

  23. Jane Tormey says:

    Good morning. I have to bake for a sale at bingo tomorrow night, however I have to work during the day. Do you think I could make the cookie today? Would it still be good? Should I add fruit etc to,orrow? This looks yummy and something different for people to buy. Thank you.

    1. You can make the cookie cake ahead of time, yes. See make ahead tip in the recipe directions. Enjoy!

  24. Is it possible to use refrigerated sugar cookie dough instead of making it? Has anyone tried this?

    1. Yes, absolutely!

      1. If I use already made refrigerated cookie dough do I just bake as instructed on the packaging? How do I modify this?

  25. If someone has egg allergy what can be substitute for egg in the cookie

  26. Wouldn’t it be great if we could pin this recipe? The link doesn’t work.

    1. It seems to be working for me – try refreshing and trying agin! Or you can search Pinterest for it!

  27. I have just served this fantastic pizza for my son Kevin’s birthday dessert. I followed your recipe to the letter and found the topping a bit too runny. So in future, I will fold in the cream cheese carefully after whipping up the butter, vanilla and icing sugar, as I know that makes a firmer topping.
    This is going to be my newest amazing dessert. It certainly has the ‘wow’ factor! Thank you

  28. If I double the sugar cookie crust can it be made in a jelly roll pan or large cookie sheet with sides? Thinking of making it for a work birthday and I’m not sure one round pizza will be enough. Thank you!

    1. Yes, absolutely! A few readers have doubled the crust to fit a 12×17 inch pan.

  29. Julia Stearns @ Healthirony says:

    I had a similar fruit pizza at a restaurant recently and found myself craving it and wondering if I could recreate it today.

  30. adela Uribe says:

    Can i make this just as a sugar cookie pizza with just plain icing just like you chocolate chip cookie pizza thanks.

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