Fruit Pizza
This fruit pizza recipe is everything you love about summer desserts in one easy, colorful treat. It starts with a soft sugar cookie crust, gets layered with rich cream cheese frosting, and finished with a generous topping of fresh, vibrant fruit. It’s simple to make, and the kind of dessert that disappears fast at brunches, birthdays, potlucks, BBQs, and picnics.
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A Note from Kim
The Ultimate Sugar Cookie Fruit Pizza
I know fruit pizza isn’t anything new, but it’s always been one of my all-time favorite desserts. A soft sugar cookie crust, rich cream cheese layer, and loads of fresh, juicy fruit in every bite, it’s just SO good.
In my family, birthdays mean you get to pick any homemade dessert you want, and mine has always been colorful fruit pizza (right up there with no bake cherry cheesecake). I love it topped with fresh berries and kiwi.
Growing up, my mom made the classic Pillsbury version with store-bought cookie dough, and we all loved it. This made-from-scratch version just takes it up a notch while keeping everything you love about the original.
With love (and lots of good eats), 
Oh my goodness, this turned out so good! The whole family thoroughly enjoyed and unfortunately there was none leftover. Will be craving this until I get another chance to make it.
— Helen
What do you need for a fruit pizza?
There are 3 key components to this fruit pizza recipe: the chewy sugar cookie crust, cream cheese frosting and fresh fruit topping.
All measurements can be found in the recipe card at the bottom.
- Fruit pizza crust. This crust recipe is so good, I wouldn’t blame you if you just want to make regular sugar cookies with it! It’s a pretty typical sugar cookie recipe, containing all-purpose flour, baking soda, salt, unsalted butter, sugar, whole egg, vanilla extract and cream of tartar.
- Cream cheese frosting. This frosting is thick, tangy and pretty much heavenly, especially when combined with a jumbo sugar cookie! You’ll need cream cheese, powdered sugar, butter and vanilla extract.
- Fresh fruit. So many options here. My mom always uses strawberries, blueberries and kiwi, so that’s what I love, but choose any combination of fruits. Other options that would work great are grapes, mangoes, peaches, mandarin oranges, pineapple and/or raspberries.
- Fruit pizza glaze. A simple mix of water and apricot preserves or apple jelly to brush over the fruit. You can skip this step, but I like the way it makes the fruit glisten and adds just an extra bit of sweetness.
Variations & Substitutions
There are endless possibilities of how this fruit pizza dessert can be decorated! Here are some ways to change things up:
- Make it fun & interactive. Get creative with your design and let kids help decorate, it’s a fun, hands-on recipe for all ages.
- Perfect for holidays. Turn it into an American flag fruit pizza for the 4th of July, Memorial Day, or any patriotic celebration.
- Add a citrus twist. Stir 1 teaspoon fresh lemon zest into the cream cheese frosting for a bright, fresh flavor that pairs beautifully with the fruit.
- Switch up the fruit. Strawberries, blueberries, and kiwi are classic, but you can easily mix in or swap with raspberries, grapes, blackberries, or mandarin oranges.
- Make mini versions. Skip the large pizza and use sugar cookies instead, top each one with frosting and fruit for easy fruit pizza cookies.
How to Make Fruit Pizza
This fruit pizza recipe might look fancy, but if you can bake cookies, you can make this fruit cookie pizza. It’s perfect for serving a crowd since it makes about 20 servings, and everyone always loves it!
Here are the key steps, but reference the full, printable recipe at the bottom of the post when you start making your own delicious treat.
To make sugar cookie dough crust:
- Preheat oven, prepare pan. Heat oven to 350ºF. Spray a full-size cookie sheet (26×18-inch) with nonstick cooking spray or line with parchment paper. You can also half the recipe and use a half-size cookie sheet (18×13-inch). Pan size doesn’t have to be exact, just close measurements.
- Mix ingredients. In a large bowl, cream together the butter and sugar until smooth. Mix in eggs and vanilla. Add the dry ingredients and mix until combined.
- Spread dough onto pan. Drop the dough onto the cookie sheet, spread it out and use your fingers to push it down flat. Using a rubber spatula, push dough away from the outer inch of the pan. (This allows the giant cookie to have room to spread as it cooks.)
- Bake and cool. Bake the dough for 10-12 minutes or until very lightly browned. Don’t over-bake! Let cool completely, about 30 minutes.
To make the cream cheese frosting and assemble:
- Mix the frosting ingredients. Beat the cream cheese and butter together. Add vanilla (or almond extract) and mix again. Gradually, stir in powdered sugar until desired frosting consistency is reached.
- Prepare fruit. Wash and thoroughly dry fruit. Depending on the fruit variety you’re using, you may need to slice and/or chop it into bite-size pieces.
- Spread frosting and decorate. Layer frosting over cooled crust and add fruit over the top.
- Brush with glaze (optional). If you’re using the glaze, stir jam with water in a small bowl. Warm the mixture in the microwave for 30 seconds. Then, lightly brush or spoon glaze over the fruit.
- Chill and enjoy. Refrigerate for at least 1 hour and then slice and serve.
Kim’s Recipe Tips
- Easy dough handling. Chill the dough for about 10 minutes to make it easier to press into shape. Lightly greasing or wetting your fingers also helps prevent sticking.
- Pan tip. A round fruit pizza hasn’t been tested with this recipe, but if you prefer a circle, use a large 20-inch pizza pan without air vents. If you want to half the recipe, use a 12-inch pizza pan.
- Cool completely. Let the crust fully cool before adding frosting so it doesn’t melt. For convenience, bake the crust a day ahead and assemble when ready to serve.
- Use fresh fruit. Choose ripe, fresh fruit that’s washed and completely dried. Frozen fruit won’t work well here.
- Avoid browning fruit. Skip fruits like bananas and apples, which brown quickly after slicing.
Frequently Asked Questions
Yes, for convenience I have used store-bought Pillsbury sugar cookie dough (the kind that comes in the tube) many times to make this dessert. It’s super easy and your dessert pizza will still taste phenomenal. Directions for using store-bought sugar cookie dough is listed in the notes section of the recipe card.
No, frozen fruit releases too much liquid and will make the pizza soggy.
The options are really endless! Any fruit that you enjoy will most likely work on a dessert pizza like this one. Try strawberries, raspberries, blueberries, blackberries, peaches, kiwi fruit, star fruit, mango chunks, grapes, bananas, clementines, pears. Avoid fruits that brown quickly like bananas or apples. I also wouldn’t watermelon because it’s too watery.
Storage & Make Ahead Tips
- Storing. Fruit pizza is best enjoyed chilled. Once you’ve let the crust cool, added the frosting and layered on the fruit, place the dessert in the refrigerator for at least 1 hour. If you have any leftover dessert, store covered with plastic wrap in the fridge for up to about 2 days.
- Make-ahead. You can make the sugar cookie crust up to 1 day in advance. It will even be fine to add the frosting over the top of the crust, then cover and refrigerate. Wait to add the fruit and fruit glaze until the day you’ll be serving it. Over time the fruit will break down and release juices, which could make the crust soggy.
Tools Needed
- Offset spatula. Makes frosting the crust and cakes a breeze and is perfect for smoothing batter in baking pans too.
- Beater blade. A paddle attachment is a must for bakers using a stand mixer. This handheld mixer is wonderful too.
- Cookie sheet. This recipe requires a large cookie sheet. However, you can easily half the recipe for a half cookie sheet.
More Delicious Summer Desserts
If you try this fruit pizza recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Fruit Pizza
Ingredients
Cookie crust:
- 1 cup butter, softened
- 1 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract (or either 1 tsp almond extract or 1 tsp lemon extract)
- 1 1/4 cups powdered sugar
Fruit topping:
- fresh strawberries, blueberries, and kiwi (or any other fruit that you like)
Glaze (optional):
- 2 tablespoons apricot, apple or orange jam, jelly, or marmalade
- 1 teaspoon water
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Instructions
Cookie crust:
- Preheat the oven to 350ºF. Spray a full size cookie sheet (26×18-inch) with nonstick cooking spray. (or half the recipe and use a half size cookie sheet (18×13-inch))
- In a large bowl, cream together the 1 cup butter and 1 1/3 cup granulated sugar until smooth. Mix in 2 large eggs and 2 teaspoons vanilla extract. Add the 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon salt; mix until combined.
- Drop the dough onto the cookie sheet, spreading it out and using your fingers to press it down flat. Using a rubber spatula, push dough away from the outer inch of the pan. (This allows the giant cookie to have room to spread as it cooks.) Refer to the picture for visual.
- Bake the dough for 10-12 minutes or until very lightly browned. Don’t over-bake! Let cool completely, about 30 minutes.
Frosting:
- Beat the 8 ounces cream cheese and 4 tablespoons butter together with an electric mixer until smooth. Add the 1 teaspoon vanilla extract (or either 1 tsp almond extract or 1 tsp lemon extract) and mix again.
- Gradually add the 1 1/4 cups powdered sugar and mix until you have reached your desired consistency. (If you would like it thicker, add more powdered sugar. If you prefer it thinner, add a teaspoon at a time of milk.)
Fruit:
- Prep fruit by washing and drying it and then, depending on the fruit you're using, you'll need to slice, halve or quarter it.
Assembly:
- Once crust is completely cooled, spread frosting over crust. Top frosted cookie crust with your favorite fruit. Refrigerate (about 1 hour) until ready to slice and serve. Enjoy!
- *Optional step to prevent fruit from drying out. Combine 2 tablespoons apricot, apple or orange jam, jelly, or marmalade with 1 teaspoon water. Warm the mixture in the microwave for 30 seconds. Then, lightly brush or spoon glaze over fruit pizza.
Notes
- Use 2 (16.5 oz) rolls Pillsbury refrigerated sugar cookie dough.
- Keep all toppings the same.
- Heat oven to 350°F. Spray half size cookie sheet (18×13-inch or other similar measurements) with cooking spray.
- Break up cookie dough over prepared pan and press into an even layer to completely cover bottom of pan. Bake for about 13-16 minutes and until golden brown. Remove from oven and cool completely (about 30 mins) on a wire rack.
- Follow all other instructions for cream cheese frosting, fruit and glaze.
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I brought this to a potluck and everyone asked for the recipe. It’s light, sweet, and perfect for warm weather.
Loved how simple this was but it still looks so impressive on the table. Big hit!
Made this for a weekend get-together and there were no leftovers at all!
This was such a fun recipe to make with the kids—easy and totally customizable with whatever fruit we had.
Oh my goodness, this turned out so good! The whole family thoroughly enjoyed and unfortunately there was none leftover. Will be craving this until I get another chance to make it.