This Fruit Pizza is heads above the rest with a soft and chewy sugar cookie crust laced with almond extract, a luxurious cream cheese frosting kissed with lemon zest and vibrant fruit crowned with a light apricot glaze. This recipe is easy to make from scratch with virtually any pan, but its presentation and taste will blow everyone away – my husband couldn’t stop raving! Best of all, this Fruit Pizza recipe is incredibly versatile – change the frosting color, fruit and shape to create festive fruit pizza for holidays, baby showers, birthdays, etc.(all ideas included)!
Watch How to Make fruit Pizza (video)
Sugar Cookie Crust
Lemon Cream Cheese Frosting
For the fruit:
Mix and match any fruit you like! Here are a few ideas:
Easy Fruit Pizza FAQs
Fruit Pizza is a delightful dessert resembling a pizza. It’s crafted with a sugar cookie crust base, layered with a cream cheese frosting, then topped with an arrangement of various fresh fruits for a burst of color and flavor. The cookie crust can be prepared from scratch or purchased pre-made and can be formed into a round or rectangular shape.
A fruit tart typically has a buttery, flaky pastry crust filled with a sweet and often creamy filling, topped with fresh fruits in an organized pattern. A fruit pizza, on the other hand, is usually made on a larger, round sugar cookie or shortbread crust, covered with a layer of sweet cream cheese frosting, and adorned with a variety of colorful fruits.
Yes, press the dough into a 10-inch greased springform pan, a 9-inch greased cake pan (more difficult to remove), or into a 9–10-inch circle or square on a half baking sheet (12×17-inch pan size). You may also double the crust, frosting, and fruit and press the dough all the way to the edges of a greased half sheet pan (no need to chill dough for this pan). Note that the frosting will be slightly thinner if doubling and using a half baking sheet.
Yes! Use any of your favorite cookie recipes and take care to chill before rolling out.
The sugar cookie crust is slightly sweet, buttery, and delightfully soft and chewy, rather than doughy. It should be lightly crisp on the edges and slightly soft in the center.
A medley of fresh fruits that complement each other in flavor and texture works best for a fruit pizza. Berries like strawberries, blueberries, and raspberries add a burst of color and a sweet-tart balance. Slices of kiwi and mandarin oranges offer a zesty contrast, while tropical options like pineapple and mango provide a juicy, exotic touch. The key is to avoid wet fruits like watermelon that will make the fruit pizza soggy or apples that will brown easily.
Fruit pizza is a modern dessert creation and doesn’t have a specific place of origin. It likely emerged in the United States during the latter half of the 20th century as a creative twist on traditional pizza, transforming savory into sweet by using a cookie or pastry crust topped with fruit and cream cheese or yogurt spread.
Yes, due to the cream cheese in the frosting and the fresh fruit, fruit pizza should be refrigerated. It can be stored, tightly covered, in the refrigerator for up to 3 days, but it best within the first 12 hours. Afterwards, the crust will start to soften and the fruit will either dry out or become soft/mushy.
Fruit pizza can last at least 12 hours without becoming soggy. After that, the fruit can start to break down, release juices, and make the sugar cookie crust soggy. I recommend serving immediately for the best flavor and texture.
Yes, the dough for fruit pizza with sugar cookie crust needs to be chilled for at least 20 minutes (or up to a day) before spreading into the pan and baking. This chilling time helps hold the dough in place while it bakes so it only spreads a little, otherwise, it will spread too much and can overflow the pan!
Yes, you may use store-bought sugar cookie crust, such as Pillsbury brand, and adjust the baking time as needed. Be aware, store-bought crusts will be thinner and therefore slightly crispier.
Lightly grease your pan with nonstick cooking spray, even if the pan is “nonstick.”
Tools Used in This Recipe
Sugar Cookie Fruit Pizza
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Sugar Cookie Crust
Cream Cheese Frosting
- 4-5 cups (approx.) assorted fresh fruit: (I used 5 kiwi, 1 mangos, 9 raspberries, 10 strawberries and ½ cup blueberries.
- 2 tablespoons apricot preserves (optional for glaze)
Sugar Cookie Crust
- Cream ingredients: With a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. With the mixer on medium, beat in the egg, vanilla and almond extract just until blended.
- Add dry ingredients: With the mixer on low, add the flour mixture to creamed mixture and beat just until combined (don’t overmix!). Use a spatula to finish mixing the last flour streaks in.
- Chill: Press plastic wrap against the surface of the dough and chill for 20 minutes, up to 1 day. If chilling longer than 2 hours, let the dough sit at room temperature for 20-30 minutes (otherwise it will be too stiff to spread).
- Spread dough: Preheat oven to 350 degrees F. Grease a 12-inch pizza pan with nonstick spray, even if it’s a nonstick pan. (This is the pan I use. Do NOT use a pizza crisper with holes/vents) . Press and/or roll the chilled dough into a 9–10-inch circle. See NOTES for more pan options.
- Bake: Bake for 15-17 minutes or until the edges are very lightly browned (don’t overbake or it will be crispy instead of soft and chewy). Cool crust completely before frosting.
- Beat cream cheese: With a handheld or stand mixer fitted with a paddle attachment (recommended), beat the butter and cream cheese on medium speed until creamy – about 2 minutes.
- Add remaining ingredients: With the mixer on low, add remaining ingredients. Increase speed to high and beat for 2 full minutes.
- Adjust as needed: Add more powdered sugar if the frosting is too thin or milk 1 teaspoon at a time if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost crust: Spread the frosting over the cooled sugar cookie crust in an even layer.
- Decorate fruit pizza with fruit as desired: I recommend starting from the outside edges and working your way in with alternating fruits.
- Glaze: Transfer apricot preserves to a microwave safe dish. Microwave for 30 seconds or until spreadable. Lightly brush the fruit with the glaze. If it becomes too difficult to spread, return the glaze to the microwave.
- Serve: Cut into slices and serve immediately, or refrigerate for up to 12 hours for best flavor and texture.
pan optionsAside from a pizza pan, you can use a 10-inch greased springform pan, a 9-inch greased cake pan (more difficult to remove), or into a 9–10-inch circle or square on a baking sheet. Half sheet (12×17-inch pan size): You may also double the crust, frosting, and fruit and press the dough all the way to the edges of a greased half sheet pan (no need to chill dough for this pan). Note the crust will be slightly thinner.
StorageStore the assembled fruit pizza tightly covered in the refrigerator for up to 3 days. The pizza will still be tasty, but not company worthy after the first day. The crust will soften and the fruit will either dry out or soften/turn mushy. For best results, enjoy within the first 12 hours.
MAKE AHEADElements of this Fruit Pizza recipe can be prepared ahead of time for quick and easy assembly:
- Sugar Cookie Crust: Bake and cool the crust up to 24 hours ahead of time. Once cool, wrap tightly with plastic wrap (the baking pan and crust). Store at room temperature.
- Cream cheese frosting: Prepare up to 2 days ahead of time and store in an airtight container in the refrigerator. Let come to room temperature before spreading.
- Fruit: If using canned fruit, chop and drain ahead of time, then refrigerate until ready to use. I recommend prepping fresh fruit the day of for the sweetest, juiciest results.
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