This fruit pizza recipe is a staple throughout the summer. It’s fresh, flavorful, and super simple to make from scratch. With its brightly colored fruit topping, this recipe never fails to impress. The sugar cookie crust topped with the dreamy cream cheese topping and fresh fruit makes for such a delightful dessert recipe for any occasion.
I love how this fruit pizza is such a versatile recipe. You can use whatever fruit you like and decorate it however you like. You can even have kids help decorate the pizza. It’s an easy dessert that everyone will love. Want another summery dessert everyone will love? Try my blackberry cobbler recipe, peach crisp recipe, or strawberry popsicle recipe.
What You Need to Make This Recipe
Baking powder — while the crust isn’t a traditional pizza crust, you’ll still need baking powder to help the sugar cookie crust rise.
Butter — always use unsalted butter. Be sure to bring the butter to room temperature. It needs to be soft enough, so your finger leaves a dent when you press into it but not too soft that it is greasy. Room temperature butter will ensure it will easily cream together with the sugar.
Vanilla — I recommend using real vanilla extract and not artificial extract.
Cream cheese — the tangy flavor from the cream cheese complements the sweetness from the sugar cookie crust and fruit. Make sure you buy full-fat blocks of cream cheese and not the version in a tub to make this topping. The cream cheese must also be room temperature, so it beats smoothly.
Fruit — you can use any fruit of your choice. I use a combination of kiwi, strawberries, blueberries, grapes, and canned mandarin orange slices.
How to Make Fruit Pizza
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla and beat on medium until well combined.
3. With the mixer on low, slowly add flour mixture to butter mixture until combined, stopping to scrape down the bowl as needed.
4. Spray a 12-inch round pizza pan with baking spray with flour. Place the cookie dough onto the prepared baking sheet.
5. Place a piece of wax paper or parchment paper over the dough, and press the dough into an even 12-inch circle. Remove the paper and bake for 16 to 18 minutes. Let cool completely on the pan.
6. In a medium bowl, beat the cream cheese on medium speed until fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat on medium-low until smooth.
7. Spread the cream cheese topping over the cooled cookie crust.
8. Arrange fruit slices in concentric rings of alternating fruits over the frosting. Serve immediately.
Pro Tips for Making This Recipe
- For the best results, use fresh fruit or canned fruit. Frozen fruit will not have the same texture or flavor.
- Make sure you measure the flour correctly. Using a scale is the most accurate method of measuring flour and will prevent you from ending up with dense cake layers. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- If the cookie crust dough is too sticky to work with, you can chill the dough in the fridge for 30 minutes before pressing it into the pan.
- You can drizzle some honey on top of the fruit pizza for more sweetness.
- Do not spread the cookie crust too thin. You want the crust sturdy enough to hold up the fruit topping.
- Make sure the sugar cookie crust is fully cooled before you add the cream cheese topping. If it’s still hot, the topping will melt.
- If you do not have powdered sugar, you can follow my guide on how to make powdered sugar.
Frequently Asked Questions
What are some other ways to decorate the pizza?
Pick your fruit based on your party theme for a more festive fruit pizza.
- Use red and green fruit for a Christmas-themed pizza.
- Cut strawberries into heart shapes or use red berries for a Valentine-themed pizza.
- Use a combination of strawberries and blueberries to make a 4th of July-themed pizza.
What other fruit can I use?
You can use any fruit that you’d like or is in season. Here are some of my other favorites:
- Mango slices
- Pineapple chunks
- Raspberries
- Blackberries
- Plums
- Peaches
- Nectarines
Can I make this without a pizza pan?
If you do not have a pizza pan, not to worry! You can use a sheet pan instead. Shape it into a 12-inch circle onto a large sheet pan or press the dough into a quarter sheet pan or a 9 x 13-inch baking dish.
Can I make this ahead of time?
You can! You can make the crust again of time as well as the cream cheese topping. I do not recommend assembling the fruit pizza until ready to serve. You do not want the crust to get soggy over time or the fruit juices to bleed into the cream cheese topping.
If you love this recipe try these out!
If you’ve tried this Fruit Pizza recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Fruit Pizza
Equipment
- Mixing Bowls
- Mixer
- Pizza Pan
Ingredients
For the Sugar Cookie Crust:
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 10 tablespoons butter softened (142g)
- ¾ cup granulated sugar (150g)
- 1 large egg
- 2 teaspoons vanilla extract
For the Topping:
- 4 ounces cream cheese softened (113g)
- ¾ cup confectioners sugar (90g)
- ½ teaspoon vanilla
- Sliced fresh fruit we used kiwi, strawberries, blueberries, grapes, and canned mandarin orange slices.
Instructions
For the Sugar Cookie Crust:
- Preheat oven to 350º. Spray a 12-inch round pizza pan with baking spray with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and vanilla and beat on medium until well combined.
- With the mixer on low, slowly add flour mixture to butter mixture until combined, stopping to scrape down the bowl as needed. Place the cookie dough onto the prepared baking sheet. Place a piece of wax or parchment paper over the dough, and press the dough into an even 12-inch circle. (To get a perfectly even cookie crust layer, use a flat spatula, bench scraper, or bowl scraper to help spread your cookie dough onto the pan.) Remove the paper.
- Bake for 16 to 18 minutes, or until the edges are lightly browned and a wooden toothpick comes out clean. Let cool completely on the pan.
For the Topping:
- In a medium bowl, beat the cream cheese on medium speed until fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat on medium-low until smooth. Spread over cooled cookie crust. Arrange fruit slices in concentric rings of alternating fruits over the frosting. Serve immediately. Refrigerate any leftovers for up to 3 days.
Notes
- For the best results, use fresh (or canned) fruit. Frozen fruit will not have the same texture or flavor.
- Make sure you measure the flour correctly. Using a scale is the most accurate method of measuring flour and will prevent you from ending up with dense cake layers. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- If the cookie crust dough is too sticky to work with, you can chill the dough in the fridge for 30 minutes before pressing it into the pan.
- You can drizzle some honey on top of the fruit pizza for more sweetness.
- Do not spread the cookie crust too thin. You want the crust sturdy enough to hold up the fruit topping.
- Make sure the sugar cookie crust is fully cooled before you add the cream cheese topping. If it’s still hot, the topping will melt.
- If you do not have powdered sugar, you can follow my guide on how to make powdered sugar.
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