Fruit Pizza

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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

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

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

I baked two of these beauties for tonight. Calories don’t count when it’s your birthday.

Fruit Pizza

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 vanilla extract
  • 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
  • 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 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.
  7. Make ahead tip: 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.

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fruit pizza with berries


    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.

    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.”

  1. 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!

    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.

  2. 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.

  3. 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!

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

  5. 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

  6. 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!

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

  8. I can’t wait to make this! I’m wondering if the crust will cook nicely on our pizza stone. It’s all I have! Thoughts?

  9. Hi Sally, I followed this recipe to the letter, but the cookie crust ended up being hard. Possibly my pizza dish is slightly too large, which means that the cookie crust was too thin – next time I will make the circumference smaller. What do you think – should I try a lower oven setting and bake it for less than 15 minutes next time? I baked this a day in advance, so will spread the cream mix over it early to try to soften it.

    1. Hi Rosemarie! If the cookie crust was too hard, it could have been over-baked and/or was simply too thin THAT it over-baked. It should be nice and soft. I would shape the cookie dough to be a little thicker and bake for the same time or a little less time. No need to adjust the oven temperature.

  10. I made this recipe into a rectangle last year and decorated it like an American flag for 4th of July. It was great! This year I think I’m going to try cutting the dough into small rectangle cookies and doing mini flags instead. I’m hoping it’s going to work out??

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