We’re loving this delicious summer dessert recipe. Fruit Pizza is made with layers of fresh fruit, cream cheese frosting and a homemade sugar cookie crust. It’s a great treat to make and take to holiday BBQs!
This is a great treat to make with the kids over the summer months! The combination of a soft, chewy sugar cookie crust with delicious cream cheese frosting and colorful fresh fruit is magical! Plus, it’s fun for the kids to get to decorate this how they’d like.
No need for Pizza Dough or Pie Crust in this dessert pizza recipe! This fruit pizza’s sugar cookie crust is similar to our soft sugar cookies, but without the cream cheese. Also, it’s giant! Much easier than making individual cookies. Just press in a pan and bake – so easy!
Ingredients You Need
Sugar Cookie Crust Ingredients:
- Butter – use unsalted butter.
- Sugar – granulated is used in this recipe.
- Egg – will bind all the ingredients together.
- Vanilla – adds a nice flavor to the cookie.
- Flour – you will need all-purpose flour.
- Baking Powder and Soda – this is used to make the cookie dough rise.
Cream Cheese Frosting Ingredients:
- Cream Cheese – cream cheese frosting is a wonderful combination with the sugar cookie.
- Butter – unsalted works best.
- Sugar – you will need powdered sugar.
- Milk – add more or less depending on what consistency you want.
- Vanilla – for flavor.
Equipment – You’ll need a 12 inch round pizza pan.
You can use any fruits you love best for this. Here a few other fruits you can try out:
- Black or green grapes
- Mandarin Orange
How to Make Fruit Pizza
Make the crust: Start by beating the butter and sugar together, then adding in vanilla. Separately, stir the dry ingredients together, then add them in with the wet ones. Cover the cookie dough and let it chill for half an hour.
Spread the chilled dough out on a pizza pan and cook for about 12-14 minutes.
Make the frosting: While the cooked cookie crust cools down, make the frosting. Start by beating the cream cheese and butter together, then slowly add in powdered sugar and cream, then vanilla.
Frost and add fruit: Spread the frosting over the cookie and then add your fruit. Begin with a few blueberries in the middle, then on the outside edge, a pattern of two blueberries and a raspberry. Inside of that, a layer of sliced strawberries. Next do a round of blueberries, next kiwi, and finally more raspberries.
Of course, you can decorate this in any pattern you’d like! You can add more or less of your favorite fruit.
Tips and Tricks
- Chill the Dough for Just 30 Minutes – The simple cookie dough will be soft and possibly a bit sticky, so chilling it in the refrigerator for 30 minutes before pressing onto your pan will ensure everything comes out perfect. Chilling will keep the dough from spreading too much when baking and this also helps you press the dough in your pan.
- Can I use another Crust? – Absolutely! Try our Oreo Skillet Cookie recipe. This adds chocolate and a fun twist.
- Alternative Pan Sizes – We think a pizza pan works best, but feel free to use a 9×13 pan or even shape the cookie dough in any pan.
How to Store Fruit Pizza
If you wrap this tightly and keep it stored in the fridge, this can last up to about 3 days. Keep in mind, the cookie crust will begin to soften so this certainly tastes best the day it is made.
More Recipes To Try
Fruit Salsa with Cinnamon Chips
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 tbsp cream or milk
- 1 teaspoon pure vanilla extract
- In a medium bowl using an electric mixer, beat the butter and sugar together until fluffy. Add in the egg and vanilla and combine.
- In a separate bowl, whisk together the dry ingredients; add to the creamed butter mixture and beat until combined.
- Cover tightly and chill dough for at least 30 minutes.
- Preheat the oven to 350 degrees.
- Spray a 12-inch pizza pan with nonstick cooking spray; press the chilled dough onto the pan and flatten with hand covering to the edges.
- Bake for 12-14 minutes or until light golden brown. Remove from the oven and cool completely before adding the toppings.
- In a medium bowl using an electric mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
- Add the powdered sugar and 1 Tbsp cream (or whole milk). Beat for 2 minutes.
- Add the vanilla and 1 more Tbsp cream (if needed). Beat for 1 minute.
- Spread over the cooled sugar cookie crust. Decorate with fruit.
- Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.