Fruit Pizza

5 from 2 votes

Fruit Pizza is the ultimate summer treat! A soft sugar cookie crust, creamy cream cheese frosting, fresh fruit toppings, and a shiny glaze—simple, delicious, and totally customizable!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: fruit pizza, fruit pizza recipe

Servings: servings (11-inch) tart pan

Author: Chelsea Lords

Cost: $13.96

Equipment

Tart pan 11-inch
Stand mixer or hand mixer

Ingredients

Sugar Cookie Crust

Cooking spray
1 (16-ounce) package prepared sugar cookie dough package should make 24 cookies), cold; or see note 1 for a homemade crust recipe

Frosting

1 (8-ounce) package cream cheese brick-style, full-fat, softened
5 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/16 teaspoon salt

Topping

3 to 4 cups fresh fruit I use an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges
1/3 cup apricot preserves
2 teaspoons water

US - Metric

Instructions

Sugar Cookie Crust

Preheat the oven according to package directions. Generously spray an 11-inch tart pan with cooking 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 (3/4 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 a hand mixer), 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.

Topping

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.

Video

Notes

Note 1: Homemade Sugar Cookie Dough Crust

8 tbsp unsalted butter, soft but not melted
3/4 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla extract
1-1/4 cups (200g) 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

In a stand mixer fitted with a whisk attachment, combine butter and sugar. Mix until smooth and creamy like peanut butter. Add egg, vanilla, zest of orange, and cardamom if using. Mix until combined. Add flour, baking powder, and salt. Mix to form a thick dough. Cover and place in the fridge for 30 minutes. Remove, then press into well-greased tart pan.

Storage: To store leftovers, it's best to enjoy Fruit Pizza fresh. If you need to store it, leave the fruit off to prevent it from getting soggy. Keep the pizza in the fridge in an airtight container, and add the fruit just before serving.

Nutrition