Fruit pizza recipe with sugar cookie dough

If there's one dessert that disappears faster than anything else at our apartment, it's this fruit pizza recipe. Picture a giant, soft sugar cookie topped with tangy cream cheese frosting and piles of fresh, colorful fruit. It looks fancy, but honestly? It's one of the simplest desserts I make.

Jump to:

• Why You Will Like This Fruit Pizza Recipe
• Ingredients For The Best Fruit Pizza Recipe
• Fruit Pizza Recipe
• How To Make This Fruit Pizza Recipe Step By Step
• Storage Tips For Fruit Pizza
• Tips And Variations For Your Fruit Pizza Recipe
• Fruit Pizza Recipe FAQ
• Recipes You May Like
• Conclusion

I first tried this fruit pizza recipe two summers ago when Sarah begged me to bring something colorful to her school picnic. I was nervous about the cookie base spreading everywhere, but it baked up perfectly, and the kids swarmed it like I'd brought a real pizza. Now Alex requests it every time berries go on sale at our corner market.

Here's what you can expect: a buttery cookie crust, a frosting that takes five minutes, and fruit arranged however you like. No fancy skills needed. If you love simple sweet treats like this, my gluten free lemon crinkle cookies are another easy one my family asks for again and again.

Why You Will Like This Fruit Pizza Recipe

• Simple ingredients you probably already have. Butter, sugar, flour, eggs, cream cheese, and fruit. That's basically it.
• Quick hands on time. The crust bakes in about 25 minutes, and the frosting comes together while it cools.
• Kids love helping. Sarah handles all the fruit arranging in our house, and she takes it very seriously.
• It feeds a crowd. One 14 inch cookie serves 8 people easily, which makes it perfect for potlucks and holidays.
• You can change the fruit with the seasons. Berries in summer, kiwi and mandarins in winter. It always works.
• That cookie crust! Soft in the middle, slightly golden at the edges, and so much better than anything from a box.

Ingredients For The Best Fruit Pizza Recipe

Here's everything you need. I've made notes where swaps work well.

For the cookie base:

• 1 cup unsalted butter, softened
• 1 ⅓ cups white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

For the frosting:

• 1 (8 oz.) package cream cheese, at room temperature
• ½ cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• Assorted fresh fruit, for topping

The glaze (optional):

• ½ cup apricot jam
• 1 tablespoon water

A quick note on fruit: strawberries, blueberries, kiwi, raspberries, and mandarin oranges are what I reach for most. Donald likes when I add sliced peaches in August, so feel free to use what your family enjoys.

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How To Make This Fruit Pizza Recipe Step By Step

Don't let the three parts scare you. Each one is short, and most of the time is just waiting for the crust to cool.

Make The Cookie Base

1. Preheat your oven to 350°F.
2. In a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Don't rush this part! It's what makes the cookie soft.
3. Add the eggs one at a time, beating between each one. Then beat in the vanilla extract.
4. Add the flour, baking powder, and salt. Mix just until combined. (Overmixing makes the crust tough, and I learned that the hard way on my first try.)
5. Spread the dough into a nonstick 14 inch pizza pan. No pizza pan? Line a baking sheet with parchment and shape the dough into a rough 14 inch circle. Rustic is charming, I promise.
6. Bake until pale golden, 20 to 25 minutes. Let it cool completely.

Make The Cream Cheese Frosting

1. Beat the cream cheese and butter together until smooth. Room temperature ingredients matter here, so pull them out early.
2. Beat in the vanilla and confectioners' sugar until creamy.
3. Spread the frosting over the completely cooled crust. If the crust is even a little warm, the frosting melts and slides. Ask me how I know!

Add The Fruit And Optional Glaze

1. Arrange your fruit over the frosting. Circles, rainbows, random scatter, whatever makes you happy. This is Sarah's job in our kitchen.
2. For a shiny bakery look, whisk the apricot jam with water and brush it gently over the fruit.
3. Slice and serve.

Storage Tips For Fruit Pizza

Once topped, this dessert keeps in the fridge for up to 3 days. Cover it loosely with plastic wrap or store slices in an airtight container.

The crust will soften a bit over time, but it still tastes great. Honestly, Alex thinks day two is even better.

Planning ahead? Bake the crust and make the frosting separately. Keep the crust at room temperature and the frosting in the fridge, then assemble right before serving. This keeps everything fresh and prevents a soggy base.

No reheating needed here. This one is served chilled or at room temperature, which makes it perfect for summer.

Tips And Variations For Your Fruit Pizza Recipe

After making this more times than I can count, here's what I've learned:

• Use less juicy fruit if topping ahead of time. Whole raspberries, blueberries, and blackberries hold up much better than cut strawberries or kiwi.
• Run a knife around the edge right after baking. It gives you a clean, neat border once the crust cools.
• Want a red, white, and blue version? Strawberries and blueberries over the white frosting look amazing for the Fourth of July. I pair it with my red white and blue jello shots for the grown ups at our rooftop parties.
• Add a fruit sauce drizzle. A spoonful of my blackberry compote or a little mango syrup over the top takes it somewhere special.
• Try a whipped topping instead. If cream cheese frosting feels too rich for you, a layer of stabilized whipped cream works beautifully and holds its shape.
• Love a cookie twist? Drizzle a bit of cookie butter syrup over the finished slices. Alex came up with this one, and I can't argue with the results.
• Craving something warm and cinnamony instead? My cinnamon sugar pizza made with crescent rolls is the cozy cousin of this recipe.

Have you ever noticed how dessert pizzas always draw a crowd? There's something about that pizza shape that makes everyone want a slice.

Fruit Pizza Recipe FAQ

What Are The Best Fruits To Use For Fruit Pizza?

Strawberries, blueberries, raspberries, kiwi, and mandarin oranges are my go to picks. They're colorful, they hold their shape, and they taste great with the cream cheese frosting. I skip bananas and apples since they brown quickly. If you want to top the pizza ahead of time, stick with whole berries because they release less juice.

Can I Make Fruit Pizza Ahead Of Time?

Yes, with one trick. Bake the crust and mix the frosting up to two days ahead, but keep them separate. Store the crust covered at room temperature and the frosting in the fridge. Assemble an hour or two before serving. I do this every time we host, and it saves so much stress on party day.

How Do You Keep Fruit Pizza From Getting Soggy?

Three things help. First, cool the crust completely before frosting. Second, pat your fruit dry with paper towels, especially strawberries. Third, assemble as close to serving time as you can. The frosting actually acts as a barrier between the fruit and the cookie, so a nice even layer helps too.

How Long Does Fruit Pizza Last In The Refrigerator?

About 3 days, covered. The fruit and frosting are the perishable parts, so keep it chilled. The crust softens a little each day, but my family has never once complained. If you know you'll have leftovers, top only the portion you plan to eat and save the rest of the crust plain.

Recipes You May Like

• Homemade apple pie bars with a buttery crust because if you love a buttery base with fruit on top, these bars are calling your name.
• Deliciously warm blueberry and apple crumble for those nights when you want fruit dessert in cozy, warm form.
• Chewy chocolate chip cookies that melt in your mouth since the sugar cookie crust here will turn you into a homemade cookie person, guaranteed.

Conclusion

This easy fruit pizza recipe really comes down to three simple parts: a soft sugar cookie crust, a five minute cream cheese frosting, and whatever fresh fruit looks good at the market. Bake, cool, frost, decorate. That's it.

It's become the dessert my kids ask for at every celebration, and I love that it looks like I spent hours on it when I really didn't. Give it a try this weekend and let me know how it turns out for you!

Don't forget to save this one to Pinterest so you can find it for your next gathering.