Fruit Pizza Recipe

Fruit Pizza Recipe with a soft sugar cookie crust, creamy frosting, fresh fruit, and a sweet glaze for the ultimate summer dessert.

If you won’t finish this fruit pizza all in one go, I’d recommend making these Sugar Cookie Fruit Pizzas instead (they’re mini)!

Sugar Cookie Fruit Pizza

I absolutely love fruit pizza, and this recipe is a standout! It has a thick, delicious, sweet crust topped with my favorite cream cheese frosting and any fruit you have on hand. It’s perfect for using up those leftover bits of produce that pile up during the summer.

There are 2 things that really make this fruit pizza special:

1. First, the pan. Instead of using a traditional pizza pan or a 9×13-inch pan, I use a tart pan. This simple change is a game changer! The crust comes out thicker and softer, it looks stunning, and it’s easier to manage—no more spillovers on a pizza pan.
2. Next, the fruit glaze. Inspired by Mini Fruit Tarts, this non-traditional addition makes a big difference. The glaze is just fruit preserves with a bit of water added. It amps up the sweetness and presentation beautifully. You’ve got to try it!

Cream Cheese Frosting

The frosting is a big tangy and nicely balances out the sweetness of the crust and fruit. Here are some tips:

1. Soften the Cream Cheese: Leave the cream cheese out until it’s room temp or pop it in the microwave. This makes it easier to mix without any lumps.
2. Use Full-Fat Cream Cheese: Choose regular, full-fat cream cheese instead of the low-fat or whipped kinds for a creamier, thicker frosting.
3. Add Powdered Sugar Slowly: Mix in the powdered sugar a little at a time to avoid lumps and get a smooth texture.
4. Taste and Adjust: Try the frosting after mixing. If you want it sweeter add a bit more sugar. Too sweet? Add a pinch more salt.
5. Chill Before Using: Put the frosting in the fridge for about 20-30 minutes. This makes it a bit firmer, which helps when you spread it.
6. Spread It Neatly: Use a butter knife or a small spatula to spread the frosting evenly.

Fruit Pizza Toppings

And once you’ve got that cream cheese frosting thickly slathered all over the crust you get to decorate! One of my favorite things about any kind of fruit pizza dessert is the creativity that comes in when decorating it — you can really do the top however you like and with whatever fruits are your favorite. I generally buy a whole bunch of fruit (let’s be honest, whatever is on sale that we like!) and arrange it different every single time!

Today’s version we’ve got:

• Raspberries
• Strawberries
• Kiwi
• Mandarin Oranges
• Blackberries
• Blueberries

And some other ideas:

• Mango
• Green Grapes
• Red Grapes
• Banana (if you plan on eating this pizza fairly quickly after making)
• Pineapple
• Canned Peaches

Smooth a glaze of apricot (or orange) jam mixed with a little bit of water all over this fruit and it’s ready to be enjoyed. That is, after you take a million pictures because it’s so pretty! (Seriously, making the first slice is a little painful. That is, until you take your first taste!)

How To Make Fruit Pizza

1. Bake crust: Press sugar cookie dough evenly into a greased tart pan and bake.
2. Frosting: Beat cream cheese, butter, vanilla, powdered sugar, and salt until smooth.
3. Chill the frosting: Refrigerate it for about 20 minutes so it spreads easily.
4. Assemble the pizza: Spread frosting over the cooled crust.
5. Add fruit: Arrange fresh fruit across the top however you like.
6. Glaze: Warm apricot preserves with water and brush over the fruit. Chill, then enjoy!

More Fun Treat Ideas:

Desserts

Mini Apple Pies

Desserts

Fruity Pebbles Rice Krispies Treats

Desserts

Strawberries and Cream Cake

Desserts

Cheesecake Bars Recipe

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Fruit Pizza

By Chelsea Lords

Fruit Pizza is the ultimate summer treat! A soft sugar cookie crust, creamy cream cheese frosting, fresh fruit toppings, and a shiny glaze—simple, delicious, and totally customizable!

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings (11-inch) tart pan

Video

Equipment

• Tart pan 11-inch
• Stand mixer or hand mixer

Ingredients

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USMetric

Sugar Cookie Crust

• ▢ Cooking spray
• ▢ 1 (16-ounce) package prepared sugar cookie dough (package should make 24 cookies), cold; or see note 1 for a homemade crust recipe

Frosting

• ▢ 1 (8-ounce) package cream cheese brick-style, full-fat, softened
• ▢ 5 tablespoons unsalted butter at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups powdered sugar
• ▢ 1/16 teaspoon salt

Topping

• ▢ 3 to 4 cups fresh fruit I use an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges
• ▢ 1/3 cup apricot preserves
• ▢ 2 teaspoons water

Instructions 

Sugar Cookie Crust

• Preheat the oven according to package directions. Generously spray an 11-inch tart pan with cooking spray and place the tart pan on a large sheet pan. Set aside.
• Unwrap the cookie dough and press it all evenly and up the sides (3/4 the way up) on the tart pan.
• Bake in the oven for 18–22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.

Frosting

• Soften the cream cheese by removing it from the package and placing it on a microwave-safe plate. Microwave in 15–20 second bursts until it is soft (don’t melt).
• Using a stand mixer with a whisk attachment (or a hand mixer), cream together the room-temperature butter and softened cream cheese on medium-speed until smooth. Add vanilla extract and salt. With the mixer running at low speed, gradually add in 2 cups powdered sugar and beat until smooth. Don’t whip it.
• Refrigerate frosting for 20–30 minutes to allow it to firm up slightly and the flavors to meld.

Topping

• Spread frosting across pizza. I like a lot but typically don’t use it all. Add as much as you’d like; leftovers are delicious on pancakes/waffles!

  Arrange fruit however you would like across the top.
• Combine the jam and water in a small, microwave-safe bowl. Microwave the mixture for 10–15 seconds and stir well.
• Using a pastry brush, brush the mixture over the top of the fruit.
• Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Homemade Sugar Cookie Dough Crust

• 8 tbsp unsalted butter, soft but not melted
• 3/4 cup granulated sugar
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 1-1/4 cups (200g) all-purpose flour
• 1 teaspoon baking powder
• heaping 1/4 teaspoon salt
• Optional, but so good: zest of 1 large orange (1 tablespoon), 1/8 teaspoon ground cardamom

In a stand mixer fitted with a whisk attachment, combine butter and sugar. Mix until smooth and creamy like peanut butter. Add egg, vanilla, zest of orange, and cardamom if using. Mix until combined. Add flour, baking powder, and salt. Mix to form a thick dough. Cover and place in the fridge for 30 minutes. Remove, then press into well-greased tart pan.

Storage: To store leftovers, it’s best to enjoy Fruit Pizza fresh. If you need to store it, leave the fruit off to prevent it from getting soggy. Keep the pizza in the fridge in an airtight container, and add the fruit just before serving.

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 88g | Protein: 6g | Fat: 62g | Saturated Fat: 62g | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

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