Fruit Pizza starts with a sugar cookie crust and is loaded up with a silky smooth cream cheese frosting. Add whatever fruit you’ve got on hand as a topping and then glaze it! This is the best summer dessert!
If you won’t finish this fruit pizza all in one go, I’d recommend making these Sugar Cookie Fruit Pizzas instead (they’re mini)!
Sugar Cookie Fruit Pizza
I absolutely love fruit pizza, and this recipe is a standout! It has a thick, delicious, sweet crust topped with my favorite cream cheese frosting and any fruit you have on hand. It’s perfect for using up those leftover bits of produce that pile up during the summer.
There are 2 things that really make this fruit pizza special:
- First, the pan. Instead of using a traditional pizza pan or a 9×13-inch pan, I use a tart pan. This simple change is a game changer! The crust comes out thicker and softer, it looks stunning, and it’s easier to manage—no more spillovers on a pizza pan.
- Next, the fruit glaze. Inspired by Mini Fruit Tarts, this non-traditional addition makes a big difference. The glaze is just fruit preserves with a bit of water added. It amps up the sweetness and presentation beautifully. You’ve got to try it!
Fruit Pizza Components
Here’s a quick overview of what we’ve got going on for this pizza:
Crust: I usually make the crust from scratch when I have time, but store-bought sugar cookie dough is a great, simple alternative. With everything else that’s going on with this pizza, you really can get away with store-bought here.
Frosting: The frosting is my favorite part. You’ll end up with a bit more than needed, but, if you’re anything like me, that’s never a problem!
Toppings: You can use almost any fruit or berries you have on hand. I’ll share more topping ideas below.
Cream Cheese Frosting
The frosting is a big tangy and nicely balances out the sweetness of the crust and fruit. Here are some tips:
- Soften the Cream Cheese: Leave the cream cheese out until it’s room temp or pop it in the microwave. This makes it easier to mix without any lumps.
- Use Full-Fat Cream Cheese: Choose regular, full-fat cream cheese instead of the low-fat or whipped kinds for a creamier, thicker frosting.
- Add Powdered Sugar Slowly: Mix in the powdered sugar a little at a time to avoid lumps and get a smooth texture.
- Taste and Adjust: Try the frosting after mixing. If you want it sweeter add a bit more sugar. Too sweet? Add a pinch more salt.
- Chill Before Using: Put the frosting in the fridge for about 20-30 minutes. This makes it a bit firmer, which helps when you spread it.
- Spread It Neatly: Use a butter knife or a small spatula to spread the frosting evenly.
Fruit Pizza Toppings
And once you’ve got that cream cheese frosting thickly slathered all over the crust you get to decorate! One of my favorite things about any kind of fruit pizza dessert is the creativity that comes in when decorating it — you can really do the top however you like and with whatever fruits are your favorite. I generally buy a whole bunch of fruit (let’s be honest, whatever is on sale that we like!) and arrange it different every single time!
Today’s version we’ve got:
- Raspberries
- Strawberries
- Kiwi
- Mandarin Oranges
- Blackberries
- Blueberries
And some other ideas:
- Mango
- Green Grapes
- Red Grapes
- Banana (if you plan on eating this pizza fairly quickly after making)
- Pineapple
- Canned Peaches
Smooth a glaze of apricot (or orange) jam mixed with a little bit of water all over this fruit and it’s ready to be enjoyed. That is, after you take a million pictures because it’s so pretty! (Seriously, making the first slice is a little painful. That is, until you take your first taste!)
How To Make Fruit Pizza
- Prepare the Crust: Preheat your oven as indicated on the sugar cookie dough package. Spray an 11-inch tart pan with non-stick spray, press chilled cookie dough evenly into the pan, and bake for 18-22 minutes until lightly golden. Let it cool completely. Use a measuring cup to press the dough evenly.
- Make the Filling: Prepare the frosting.
- Assemble and Glaze: Fill the crust with the chilled frosting, arrange fresh fruits on top, and brush with a glaze made by microwaving jam mixed with water for 10-15 seconds. Strain marmalade for a smoother glaze.
- Chill and Serve: Refrigerate until serving, ideally the same day. Cover the pizza while chilling to keep it fresh.
Fruit Pizza
Ingredients
- 11 inch tart pan
Sugar Cookie Crust
- 1 pkg. (16 oz) prepared sugar cookie dough (package should make 24 cookies), cold (OR for a homemade crust recipe see Note 1)
Frosting
- 1 pkg (8 oz) brick-style (full-fat) cream cheese, softened
- 5 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- teeny pinch of salt
Topping
- About 3-4 cups Fresh fruit of your choice (I used an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges)
- 1/3 cup apricot preserves
- 2 teaspoons water
Instructions
Crust
- Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
- Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
- Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.
Frosting
- Soften the cream cheese by removing it from the package and placing it on a microwave-safe plate. Microwave in 15-20 second bursts until it is soft (don't melt). Using a stand mixer with a whisk attachment (or hand mixers), cream together the room-temperature butter and softened cream cheese on medium-speed until smooth. Add vanilla extract and salt. With the mixer running at low speed, gradually add in 2 cups powdered sugar and beat until smooth. Don't whip it.Refrigerate frosting for 20-30 minutes to allow it to firm up slightly and the flavors to meld.
Decorate
- Spread frosting across pizza. I like a lot, but typically don't use it all. Add as much as you'd like; leftovers are delicious on pancakes/waffles!Arrange fruit however you would like across the top.
- Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well.
- Using a pastry brush, brush the mixture over the top of the fruit.
- Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.
Recipe Notes
- 8 tbsp unsalted butter, soft but not melted
- 3/4 cup white sugar
- 1 large egg
- 1-1/2 teaspoon pure vanilla extract
- 1-1/4 cups (200g) white, all-purpose flour
- 1 teaspoon baking powder
- heaping 1/4 teaspoon salt
- Optional, but so good: zest of 1 large orange (1 tablespoon), 1/8 teaspoon ground cardamom
I have a pampered chef tart pan. When you turn it over (when using a cake mix) to get the baked cake out the cake has a “well” in it to hold the filling. I’m wondering if using this pan the cookie would come out easily when turned upside down???
I’m not sure the exact pan you’re using, but it sounds like it would come out well if you greased it thoroughly!
I made this because it was similar to a recipe my mom made in Germany, and couldn’t get glaze around here. I made one with cookie crust, one with pound cake. They were a huge hit at my dad’s 85th birthday celebration! Thank you for such great instructions!
So glad to hear that! Thanks for the comment Karen!!