Best Fruit Pizza Recipe (Easy!)

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)!

top view of fruit pizza with sugar cookie crust on a platter


Watch How to Make fruit Pizza (video)

Colorful and sweet recipe for Fruit Pizza 

  • CROWD PLEASER: It’s not only gorgeous, but boasts soft, chewy, creamy, buttery, vibrant flavors/textures in every bite – everyone loves this recipe!
  • PERFECTLY TEXTURED CRUST:   Many sugar cookie crusts are too cakey or too crispy – not this recipe!  It’s perfectly soft and chewy, with just the right thickness.
  • HOLDS ITS SHAPE: The crust is the ideal texture without spreading thanks to a dash of cornstarch and a chill time of 20 minutes (which also allows less flour to be used).
  • QUICK AND EASY:  The mixer does most of the work, and the fruit can be placed in minutes – there is no right or wrong way to decorate!
  • VISUALLY STUNNING:  Satisfy your inner Martha Stewart with an exquisite design or get the kids involved – they love decorating!
  • VERSATILE FOR ANY OCCASSION:  Dye the frosting (or use strawberry or chocolate frosting), customize the fruit and the shape for 4th of July, Valentines Day, Christmas, baby showers and more.
showing how to serve fruit pizza by cutting into slices
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Fruit Pizza Recipe ingredients

This Fruit Pizza recipe uses pantry friendly ingredients for the crust, then top it with any fruit you like! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

Sugar Cookie Crust

  • Flour: I used all-purpose flour, but you should be fine to use a gluten-free 1:1 flour substitute like Bob’s Red Mill.
  • Granulated Sugar: This imparts that classic sugar cookie sweetness! Do not use an alternative sweetener because it will affect the texture. 
  • Baking Powder: This leavening agent aerates the crust and helps it remain tender, soft and chewy and not cakey.  
  • Cornstarch: This secret ingredient helps the crust bake evenly without puffing up around the edges, helps prevent spreading and keeps the crust tender.
  • Butter: Use unsalted butter or omit the salt in the recipe. The butter plays a critical role in the structure and flavor, so please don’t skip.
  • Egg: The egg gives the fruit pizza structure and rich chewiness. Bring the egg to room temperature before adding to the recipe. 
  • Vanilla and Almond Extract: Vanilla is the base of flavor in fruit pizza crust, so use quality extract for the best results. Almond adds a hint of rich and delicious almond flavor – I think it’s the secret to the best fruit pizza!
  • Salt: ½ teaspoon salt balances the the sweetness. If you use salted butter, reduce the salt to ¼ teaspoon.

Lemon Cream Cheese Frosting

  • Cream cheese:  Use full-fat brick-style cream cheese for best results.  Please do NOT use ⅓ less fat because it is much softer and doesn’t hold its shape as well.
  • Butter:  Use either unsalted butter with a pinch of salt or salted butter and omit the salt.
  • Powdered sugar AKA confectioners’ sugar: This sweetens the frosting without making it grainy. 
  • Lemon juice and zest: One tablespoon lemon juice and 1 teaspoon lemon zest infuse the frosting with brightness without being overly “lemony.”
  • Vanilla:  Use quality extract for the best flavor.
  • Salt: Good old table salt enhances the vanilla flavor and balances the sweetness. Start with a pinch then add more to taste.
fruit pizza recipe with sugar cookie crust, cream cheese frosting

For the fruit: 

Mix and match any fruit you like! Here are a few ideas:

  • kiwi
  • strawberries
  • blueberries, raspberries and/or blackberries
  • mangos
  • grapes (halved)
  • pineapple (fresh or canned/drained)
  • Mandarin oranges (fresh or canned, drained)
  • peaches (fresh or canned, drained)
  • cherries
  • fruit glaze: This is simply apricot preserves thinned in the microwave. The glaze is optional, but it adds a beautiful light shimmer to the fruit and that little something-something to elevate the flavors.
showing how to serve fruit pizza by cutting into slices

How to make Fruit Pizza

This Fruit Pizza requires a few steps, but they are each super easy! See below for step-by-step instructions with photos (full recipe with measurements in the printable recipe card at the bottom of the post):

  • Step 1: Mix the dry ingredients together. Combine the flour, baking powder, cornstarch and salt together in a bowl. Mixing the dry ingredients separately ensures everything is evenly dispersed before combining with the wet ingredients and helps prevent overmixing.
  • Step 2: Cream ingredients.  Beat the butter and granulated sugar together on medium high speed until fluffy. Beat in the egg, vanilla extra and almond extract.
  • Step 3: Add dry ingredients. Add flour mixture to creamed mixture and beat just until combined.
a collage showing how to make fruit pizza by making sugar cookie crust by mixing dry ingredients, creaming butter and sugar, then beating together with egg and vanilla extract in a mixer
  • Step 4: Chill dough. Cover the dough with plastic wrap and chill in the refrigerator for 20 minutes or up to 1 day.
  • Step 5: Shape and bake. Press/roll the chilled dough into a 9–10-inch circle in a pizza pan (this is the one I use. See other pan options under Variations). Bake for 15-17 minutes or until the edges are very lightly browned. Let cool while you make the frosting.
a collage showing how to make fruit pizza by pressing sugar cookie dough into a circle, then baking until the edges are golden
  • Step 6: Make frosting. Beat the cream cheese and butter together until smooth, then beat in the powdered sugar, lemon juice, lemon zest and vanilla extract.
showing how to make fruit pizza recipe by making cream cheese frosting in a mixer
  • Step 7: Frost and decorate. Frost the cooled crust, then decorate with fruit in any patter you desire!
showing how to make fruit pizza by adding fruit in a pattern over cream cheese frosting

Tips for making sugar cookie crust for Fruit Pizza

  • Don’t pack the flour: Measure the flour correctly because too much flour will result in denser, drier sugar cookie crust. Fluff your flour with a spoon, scoop it into the measuring cup and then level; as opposed to scooping the measuring cup into the flour which can cause the flour to compress.  
  • Don’t microwave butter: Instead, allow to come to warm temperature at room temperature, or warm 2 cups of water in a microwave safe liquid measuring cup or bowl until very hot, about 2 minutes, remove. Add sliced butter to a plate, transfer to the microwave, immediately close the door to trap in the hot air.  The radiant heat will soften the butter in about 10 minutes
  • Use room temperature egg: A cold egg can break the emulsion of the sugar and butter, causing the dough to lose air cells, resulting in drier, denser sugar cookie crust.
  • Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add egg still in shell) for at least 20 minutes. 
  • Don’t over-mix the dough or it won’t be as soft and chewy: After you add the egg, mix the dough as little as possible, stopping the mixer when a few streaks of flour remain, then give the dough a final stir by hand.
  • Don’t skip chilling the dough: The 20 minute chill allows the dough to spread slightly when baked, but stops it from overflowing the pan.
  • Don’t use a pizza crisper pan: These pans with little holes/air vents will not work for this recipe!
  • Do not bake with a silicone baking mat: The crust won’t bake evenly and the center will be under baked. 
  • Don’t over bake the sugar cookie crust: The key to a tender, chewy crust is to remove it from the oven when the edges are golden, and the center is barely set.
up close of sugar cookie fruit pizza with strawberries, kiwis, blueberries, mangos and raspberries

Tips for assembling a Sugar Cookie Fruit Pizza

  • Do NOT frost warm sugar cookie crust: Wait for the crust to cool completely, otherwise the frosting will melt. 
  • Don’t microwave cream cheese or butter: For thick and fluffy frosting, always use cream cheese softened at room temperature, to room temperature. If you soften either in the microwave, it can be too thin and runny.
  • Adjust frosting: If the frosting is too thin, add additional powdered sugar. If it’s too thick, add milk/heavy cream. Add a pinch of salt if the frosting is too sweet. If it’s still too thin, pop it in the fridge to thicken before frosting.
  • Fruits to avoid: Avoid watery fruits like watermelon or cantaloupe which will make the fruit pizza soggy. I avoid fruits that brown easily like pears, apples and bananas, however, they can be used if brushed with apple juice or pineapple juice beforehand (I find lemon juice too tart).
  • Choose ripe but not soft fruits: You want the fruit to be sweet, but also hold its shape.
  • Drain canned fruits well: Drain pineapple tidbits, mandarin oranges, cherries etc. in a sieve, and then completely on paper towels so they don’t make the fruit pizza mushy.
  • Chop fruit into bite-size pieces: This allows for easy eating and an assortment of fruits in every bite.
  • Arrange fruit from the outside in: If making a circular pattern, start from the outside so it’s easier to arrange the fruit in uniform circles.
  • Use circular stripes of fruit: Not mandatory, but I find the most pleasing patters are made of fruits in alternating circles.
  • Double the recipe: Use the sliding scale that appears when hovering over the servings in the recipe card and bake the fruit pizza on a half baking sheet.

Fruit Pizza Recipe Easy variations to try

  • Premade dough: Instead of homemade, use one (16.5 ounce) package refrigerated sugar cookie dough.  Bake for 13 – 14 minutes. Remove from oven and cool completely on a wire rack. Note, the crust will be thinner and crispier.
  • Use a different frosting: Use any frosting you’d like such as strawberry buttercream or chocolate buttercream.
  • Add nuts: Add chopped pecans, walnuts, almonds, macadamia nuts or cashews to the dough.
  • Add food coloring to the frosting for different occasions: Try pink or blue for baby showers, pink for Mother’s Day, red for Valentine’s Day, green for St. Patrick’s Day, or pick a theme and run with it!
  • Add sprinkles: Gently fold up to ⅓ cup sprinkles into the sugar cookie dough before baking. 
  • Make mini fruit pizzas: Bake in mini tart pans or make large cookies (1 ½ tablespoon scoop per cookie). Be prepared to reduce the baking time. Try a build-your-own fruit pizza station.
  • Make a tropical fruit pizza: Use pineapple, mangos, papaya, kiwi, etc. and try sprinkling with toasted coconut.
top view of fruit pizza recipe serving one slice

Fruit Pizza Decorating IDeas

  • Animals/flowers, etc.: Use a combination of fruits to make any design you can imagine from animals to flowers, sunsets, rainbows, words, etc.
  • Valentine’s Day Fruit Pizza: Shape the dough into a heart shape. Top with desired fruit or slice strawberries vertically with a notch out of the top to create heart-shapes. Chocolate frosting would be particularly tasty!
  • Easter Fruit Pizza: Shape the dough into an oval like an Easter Egg and decorate with stripes of fruit.
  • 4th of July Fruit Pizza:  Roll the cookie dough into a rectangle, about 1/3-inch thick, for the shape of a flag, or double the recipe and use a half baking sheet. Decorate with blueberries for the stars and either strawberries and/or raspberries for the stripes, alternating with piped white frosting.
  • Christmas Fruit Pizza:  Make the pizza in the shape of a star, ornament, candy cane, etc. and decorate with red and green fruit such as kiwi, grapes, strawberries, raspberries, etc.
  • Baby Shower Fruit Pizza: Decorate with pink/red fruit for a girl or green/blue fruit for a boy.

Easy Fruit Pizza FAQs

What is Fruit Pizza?

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.

What is the difference between a fruit tart and a fruit pizza?

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.

Can I make this without a pizza pan?

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.

Could I use another cookie dough for the crust?

Yes! Use any of your favorite cookie recipes and take care to chill before rolling out.

What does the sugar cookie crust taste like? Is it doughy?

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.

What fruits go well on pizza?

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.

Where does fruit pizza originate from?

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.

Should fruit pizza be refrigerated?

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.

Does pizza with fruit get soggy?

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.

Do you have to chill the dough beforehand?

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!

Can I use store-bought sugar cookie dough instead of homemade?

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.

How do you prevent fruit pizza from sticking to the pan?

Lightly grease your pan with nonstick cooking spray, even if the pan is “nonstick.”

up close of fruit pizza showing a slice being served




©Carlsbad Cravings by

Sugar Cookie Fruit Pizza

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 – dye the frosting (or use strawberry or chocolate frosting), customize the fruit for every occasion from , Valentines Day, Christmas baby showers and more (all ideas included)!
Servings: 10 -12 slices
Total Time: 1 hour 45 minutes
Prep Time: 1 hour
Cook Time: 15 minutes

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Sugar Cookie Crust

  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsps.) unsalted butter, at room temperature (don't microwave!)
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Cream Cheese Frosting

  • 8 oz. full fat brick cream cheese, room temperature (don't microwave!)
  • 2 Tablespoons unsalted butter, room temperature (don't microwave!)
  • 1 1/4 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • pinch of salt

Fruit Layer

  • 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

  • Dry ingredients: In a large liquid measuring cup or medium bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
  • 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 options

Aside 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.


Store 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.


Elements 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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