Fruit Pizza Recipe

A fruit pizza placed on a parchment paper over a wooden surface, with a slice cut and slightly pulled out.

Fruit pizza is so simple to make with basic ingredients. Use your favorite colorful fruits for a dessert pizza that explodes with flavor in every bite!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 16

Total Time 31

Servings to 8 servings

Calories 467kcal

Author John Kanell

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

If the cookie crust dough is too sticky to work with, chill the dough in the refrigerator for 30 minutes.
Do not spread the cookie crust too thin. It needs to be sturdy enough to hold up the fruit topping. If you are using a 12” pizza pan, this won’t be an issue!
Let the crust cool completely before frosting. If it’s still hot, the cream cheese frosting will melt.
If you do not have powdered sugar, follow my foolproof guide on how to make powdered sugar.
Slice the fruit into small, bite-sized pieces or chunks to make the pizza easier to eat.
Use fresh or canned fruit. Frozen fruit will not have the same texture or flavor. If you use canned fruit, drain the fruit and pat dry with paper towels.

Nutrition