Fruit Pizza

This Fruit Pizza is one of my favorite desserts for warmer months—or honestly, any time I want something colorful, light, and sweet. With a soft sugar cookie crust, creamy frosting, and a vibrant topping of fresh fruit, it’s a crowd-pleaser that looks as amazing as it tastes.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, yet it looks impressive and festive. The cookie crust is soft and buttery, the cream cheese frosting adds just the right amount of tang, and the fruit brings natural sweetness and a burst of freshness. It’s perfect for parties, brunches, or just a fun weekend baking project.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sugar cookie dough (homemade or store-bought)
cream cheese
powdered sugar
vanilla extract
assorted fresh fruit (like strawberries, kiwi, blueberries, grapes, mandarins, raspberries)
optional: lemon zest or honey for garnish

Directions

1. I preheat my oven to 350°F (175°C).

2. I press the sugar cookie dough into a round pizza pan or a rectangular baking sheet, forming an even crust.

3. I bake the crust for 12–15 minutes, or until the edges are golden and the center is set. Then I let it cool completely.

4. For the frosting, I beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

5. Once the crust is cool, I spread the frosting evenly over it.

6. I top the pizza with an assortment of sliced and whole fruit, arranging them in patterns or just scattering them for a casual look.

7. If I want a glossy finish, I brush a little honey or citrus glaze over the fruit.

8. I chill it for at least 30 minutes before slicing and serving.

Servings and timing

Servings: 10–12 slices
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 1 hour (including cooling and chilling)
Calories: Around 320 kcal per slice

Variations

I switch up the fruit depending on the season—peaches and blackberries in summer, or apples and pomegranate seeds in fall. Sometimes I use a chocolate chip cookie base for a richer twist. I’ve even added a little lemon zest to the frosting for an extra layer of flavor. If I want a dairy-free version, I use vegan cream cheese and frosting alternatives.

Storage/reheating

I store leftover fruit pizza in the fridge, tightly covered, for up to 3 days. The crust may soften slightly over time, but the flavor stays great. I don’t recommend freezing it since the fruit texture changes once thawed. I always refrigerate any leftovers as soon as possible to keep the fruit fresh.

FAQs

Can I use store-bought sugar cookie dough?

Yes, I often use store-bought dough when I’m short on time. It works just as well and still tastes great with the fruit and frosting.

What fruits work best?

I like using a mix of firm and juicy fruits—strawberries, kiwi, blueberries, grapes, and mandarins all work well. I avoid overly watery fruits like watermelon that can make the pizza soggy.

Can I make this ahead of time?

I bake the crust and make the frosting in advance, but I add the fruit just before serving to keep it looking and tasting fresh.

Is this recipe kid-friendly?

Definitely. Kids love helping decorate with the fruit, and the sweet cookie crust makes it super appealing to all ages.

What’s the best way to slice fruit pizza?

I use a sharp knife or pizza cutter and wipe it clean between slices to keep the edges neat. I also refrigerate it a bit before slicing to help the frosting set.

Conclusion

This Fruit Pizza is a bright, beautiful dessert that never fails to impress. I love how easy it is to make and how customizable it is with different fruits and toppings. Whether I’m feeding a crowd or treating myself, this recipe always brings a little extra joy to the table.

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