Looking for a refreshing and easy-to-make dessert that everyone will love? You have to try this mouth-watering fruit pizza recipe! With a delicious sugar cookie crust, creamy frosting, and a colorful selection of juicy fruits, this dessert will have everyone asking for more.
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Here’s a fun and colorful dessert that will make your family and friends smile. This easy fruit pizza recipe is a giant sugar cookie topped with cream cheese frosting and fresh fruit. You can customize it with your favorite seasonal fruits.
I modified the dough from my sugar cookies recipe as the base for the sweet crust to make one jumbo cookie. It yields tender and thick slices, sturdy enough to layer with toppings. Have fun designing a stunning dessert pizza that’s sure to impress.
- Cookie Crust: Use 1 pound of homemade sugar cookie dough to make the base. My recipe yields crisp edges with soft and chewy centers. As a shortcut, you can use store-bought premade cookie dough.
- Frosting: Cream cheese frosting is sweet and tangy, with a rich consistency. The cheesecake-like flavor complements the pieces of fruit.
- Fruit Topping: Select about 3 cups of fresh fruit to add on top of the cookie. Lightly dry the surface so it does not make the sugar cookie base soggy if refrigerated and not eaten immediately.
Make the sugar cookie crust
Use a stand mixer or hand mixer fitted with a paddle attachment to make the cookie dough. It’s important to use softened butter between 65 to 67ºF (18 to 19ºC). This ensures that air pockets form when creaming the fat and sugar together, giving a tender and tall cookie. Eggs help to bind the cookie and add color and richness.
Vanilla extract boosts the sweet flavor and aroma. Sift the flour and baking powder, then whisk the salt to distribute the fine ingredient particles evenly. Add the dry ingredients to the wet ingredients, mixing to form a dough. Form a 1/2-inch disk, then wrap and chill for 30 minutes to firm up the butter before baking. This recipe yields about 1 pound of cookie dough or a 10-inch crust.
Shape the crust
Use a 12-inch round pizza pan to bake the cookie crust. Grease the pan with cooking spray, even if it’s nonstick. Alternatively, cut out a round piece of parchment paper and bake the dough on top to make removal easy. Use a floured rolling pin to create a 10-inch round crust, or use your fingers to press the dough out.
The crust can also be baked in a large cast iron skillet or sheet pan. It can also be formed into a different shape, like a square, rectangle, heart, or star. The cookie dough will spread slightly, about 1/2-inch, but will hold its characteristic shape.
Bake the crust
Bake the sugar cookie crust in the oven at 350ºF (177ºC). This will create crisp edges with soft and sliceable centers. Don’t overbake the cookie, or it will be too hard and crunchy. Look for the surface to become dry, with a pale soft center and lightly golden brown edges.
The baking process takes about 16 to 18 minutes. Completely cool the pizza pan on a wire rack for 30 to 60 minutes. This will gently finish cooking the cookie and prevent the frosting from melting when spread on top.
Make the frosting
Make sure to use room temperature butter and cream cheese, about 65ºF (18ºC). This temperature helps the fat crystals in the butter be pliable enough to whip while trapping air to keep the frosting from becoming dense. The cream cheese becomes creamy instead or clumpy, mixing better into the frosting.
Cream the butter and powdered sugar first, then gradually add the cream cheese and vanilla. This makes about 1 ¾ cups, plenty to frost the pizza, and have leftovers for another sweet treat. I typically use about 1 cup of frosting to spread on the crust.
Decorate the fruit pizza
Now for the fun part! My kids love helping to decorate. Spread a thick layer of the cream cheese frosting on the cooled crust, leaving about a 1/2-inch border around the edges. Use at least 1 cup of frosting, adding more as desired.
Top with a colorful array of sliced or whole fruit pieces. I made this summer dessert using a mix of tropical fruits. Strawberries, sliced kiwis, blueberries, grapes, diced pineapple, and orange segments add an island twist!
This recipe for fruit pizza is easy to customize! Try these delicious and festive options:
- Cookie Crust: Other cookie flavors like chocolate chip, peanut butter, or Snickerdoodle. Add in dutch-processed cocoa powdered to make a chocolate sugar cookie base.
- Frosting: Try a classic vanilla cookie frosting, chocolate frosting, Nutella, or stabilized whipped cream.
- Fruit: Sliced honeydew, cantaloupe, mandarin oranges, green apples, pears, papaya, raspberries, blackberries, bananas, mangoes, dragon fruit, or cherries are a delicious addition.
- Glaze: Brush the fruit with warm apple jelly, apricot jam, or orange marmalade to lightly coat the fruit, or drizzle some honey.
- Nuts: Add chopped or sliced almonds, peanuts, cashews, walnuts, hazelnuts, or shredded coconut.
- Herbs & Spices: Add mint leaves or fresh basil for an herbal note. Sprinkle on cinnamon, nutmeg, cardamom, or ginger.
- No churn vanilla ice cream or raspberry swirl ice cream
- Whipped cream
- Dole whip
- Drizzle with caramel sauce or chocolate sauce
Frequently asked questions
Make individual-sized cookies if you prefer not to slice the pizza. Roll out the cookie to 1/4-inch thick, then cut it into 2 ½ to 3-inch rounds or desired shape. Use my sugar cookie recipe for the baking instructions.
You can use either! Use fresh fruit when they are in season for the best taste. Canned fruit is excellent for convenience or when the fruit is not as sweet or ripe.
The cookie dough and frosting can be prepared and refrigerated 5 days before baking. The cookie can be baked 1 day before decorating. The decorated pizza can be covered and refrigerated for 2 to 3 days, depending on the fruit added on top. You can freeze the cookie dough or baked crust and frosting for up to 1 month—Defrost before using.
A fruit tart uses a sweet tart dough that is rolled and shaped into a tart pan. The sides of the tart crust keep any filling like custard, cream, or lemon curd inside. A fruit pizza is made with a sugar cookie crust, is flat in shape, then topped with frosting. Both desserts add fresh fruit on top for decoration and flavor.
How to keep bananas from turning brown on fruit pizza
The enzyme polyphenol oxidase causes the browning of fruit. Immediately cover the assembled dessert with plastic wrap, removing as much air as possible, as oxygen speeds up color change. Then cover in foil, refrigerate, and serve the same day or within 24 hours. Brush the bananas with diluted honey or lemon juice or a combination. They both deactivate the browning enzyme. You can use the same methods to stop the browning of apples.
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Sugar Cookie Crust
- ½ cup unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- ⅔ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ kosher salt
Cream Cheese Frosting
- ½ cup unsalted butter, softened to 65ºF (18ºC)
- 2 cups powdered sugar
- 8 ounces cream cheese, softened to 65ºF (18ºC)
- ½ teaspoon vanilla extract
- 1 cup strawberries, halved
- 1 kiwi, sliced and halved
- ½ cup diced pineapple
- 1 orange, cut into segments
- ¼ cup blueberries
- ¼ cup red grapes
- Cream the Butter – In a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Mix on medium-low speed (setting 4) until light and fluffy, 2 minutes. Scrape down the sides of the bowl with a spatula.
- Incorporate the Egg – Add the egg and vanilla extract. Mix on medium-high speed (setting 6) until combined, 20 to 30 seconds. Scrape down the paddle, side, and bottom of the bowl.
- Add the Dry Ingredients – Sift the flour and baking powder into a medium bowl. Add the salt, whisk to combine, then add to the mixer. Pulse on and off 8 times. Scrape down the sides of the bowl. Mix on low speed (setting 2) until the dough just comes together, 10 to 15 seconds. Do not overmix. Use a spatula to give a final mix.
- Refrigerate the Dough – Transfer the dough to a piece of plastic wrap, cover, and press into a ½" thick disc. Refrigerate for at least 30 minutes, or freeze for 15 minutes.
- Preheat the Oven – Set the oven rack to the middle position. Heat to 350ºF (177ºC). Lightly grease a 12-inch pizza pan with baking spray. Alternatively, line with parchment paper, cutting into a circular shape.
- Shape the Crust – Allow the dough to sit on the counter for 5 to 10 minutes to make it easier to roll. Place the dough in the center of the pizza pan. Use a floured rolling pin or hands to form a 10-inch circle, about ⅓-inch thick.
- Bake the Crust – Bake the sugar cookie crust until the surface is dry and the edges are lightly golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 to 60 minutes.
- Make the Cream Cheese Frosting – In a stand mixer fitted with a paddle attachment or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds. Add the vanilla extract, beat until combined, about 10 to 15 seconds.
- Decorate the Fruit Pizza – Spread the cream cheese frosting over the cooled sugar cookie, leaving about ½-inch space from the edges. You may not use all of the frosting. Arrange the strawberries, kiwi, pineapple, orange, blueberries, and grapes on top.
- To Serve – Slice and serve immediately. Cover with plastic wrap and refrigerate if not serving right away.
- Fruit Topping: Add about 2 ½ to 3 cups of fruit.
- Cookie Dough: Purchase 1 pound (16 ounces) of store-bought sugar cookie dough to make the crust. Bake according to package instructions.
- Frosting: Use at least 1 cup of store-bought frosting.
- Pan: A greased 12-inch cast iron skillet or parchment paper lined ½ sheet pan can be used instead of a pizza pan.
- Make Ahead: The cookie dough and frosting can be refrigerated for up to 5 days. Leave at room temperature until easy to shape or spread.
- Freezing: The cookie dough, baked crust, or frosting can be frozen for up to 1 month. Defrost before using.
- Storing: Cover and refrigerate for up to 2 to 3 days.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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