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Fruit Pizza Recipe

Fruit Pizza Recipe

iamwinfred
This fruit pizza is a classic American dessert featuring a soft, buttery homemade sugar cookie crust, a thick layer of tangy cream cheese frosting, and a vibrant rainbow of fresh fruit on top. It's easy enough for beginners, stunning enough to impress any crowd, and completely customizable with whatever fruit is in season. Perfect for summer cookouts, birthday parties, potlucks, and everything in between.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 4 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 295 kcal

Equipment

  • 12-inch round pizza pan or large rimmed baking sheet Nonstick preferred; line with parchment paper or spray with cooking spray
  • Stand mixer or hand electric mixer For creaming butter and sugar and making the frosting
  • Large mixing bowl
  • Medium mixing bowl For whisking dry ingredients
  • Rubber spatula For folding dough and spreading frosting
  • Measuring cups and spoons
  • Parchment paper or non-stick cooking spray To prevent the crust from sticking to the pan
  • Wire cooling rack For cooling the baked cookie crust completely before frosting
  • Pastry brush For applying the optional fruit glaze; (optional)
  • Sharp knife and cutting board For slicing strawberries, kiwi, and grapes
  • Colander or paper towels For draining and drying fruit before topping

Ingredients
  

For the Sugar Cookie Crust

  • 2 1/4 cups all-purpose flour about 280g; spooned and leveled, not packed
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter 170g (1 1/2 sticks); softened to room temperature
  • 3/4 cup granulated sugar 150g
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional but recommended; omit if you have a nut allergy

For the Cream Cheese Frosting

  • 8 oz cream cheese 227g; brick-style only, softened to room temperature; do not use spreadable tub-style
  • 1/4 cup unsalted butter 57g; softened to room temperature
  • 1 1/4 cups powdered sugar 150g; sifted to remove lumps
  • 1 tsp vanilla extract

For the Fruit Toppings

  • 1 cup fresh strawberries about 150g; hulled and sliced thin
  • 1/2 cup fresh blueberries about 75g; left whole
  • 1/2 cup fresh raspberries about 60g; left whole
  • 2 kiwi fruits peeled and sliced into thin rounds or half-moons
  • 1/2 cup mandarin orange segments about 120g; canned or fresh; drained and patted completely dry
  • 1/2 cup red or green grapes about 80g; halved lengthwise so they lie flat

For the Optional Glaze

  • 3 tbsp apricot jam or apple jelly for a shiny, bakery-style finish; (optional)
  • 1 tbsp warm water to thin the glaze; (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-inch round pizza pan or large rimmed baking sheet with parchment paper, or spray generously with non-stick cooking spray. Set butter and cream cheese out to soften at room temperature.
  • In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
  • Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy. Add the egg, vanilla extract, and almond extract (if using) and beat until smooth. Add the flour mixture and mix on low just until no dry streaks remain; do not over-mix.
  • Transfer the dough to the prepared pan and press it out evenly into a 12-inch circle about 1/4 inch thick, working from the center outward. Dock the surface by poking several holes all over with a fork to prevent bubbling.
  • Bake for 12 to 14 minutes until the edges are lightly golden and the center still looks slightly underdone. Transfer the pan to a wire cooling rack and allow the crust to cool completely, at least 30 minutes, before adding any frosting.
  • Beat the softened cream cheese and butter together on medium-high speed for 2 minutes until smooth. Add the sifted powdered sugar and vanilla extract, beat on low until incorporated, then increase to medium-high and beat for 1 to 2 minutes until fluffy. Refrigerate until the crust is fully cooled.
  • Wash all fruit and pat completely dry with paper towels. Hull and slice the strawberries, peel and slice the kiwi, drain the mandarin segments and press dry, and halve the grapes lengthwise. Leave blueberries and raspberries whole.
  • Spread the chilled cream cheese frosting in an even layer over the completely cooled crust, leaving a 1/2-inch border around the edge. Work gently with a rubber spatula so the cookie doesn't break.
  • Arrange the prepared fruit over the frosting in concentric circles, rows, or a free-form pattern, alternating colors for maximum visual impact. Press each piece lightly into the frosting so it adheres.
  • Melt the apricot jam or apple jelly with 1 tablespoon of warm water in a small saucepan over low heat, stirring until smooth, about 1 to 2 minutes. Let cool slightly, then brush a thin, even layer over all the fruit with a pastry brush.
  • Refrigerate the assembled fruit pizza for at least 20 to 30 minutes to allow the frosting to firm up. Slice into 10 to 12 wedges with a sharp knife or pizza cutter and serve immediately.

Notes

  • Cool the crust completely before frosting, even a slightly warm crust will melt the cream cheese frosting and create a soggy mess. Budget at least 30 minutes of cooling time.
  • Use brick-style cream cheese only. The spreadable version in tubs has too much moisture and will not whip into a stable, spreadable frosting.
  • Pat all fruit completely dry before arranging. Excess surface moisture is the number-one cause of a soggy crust and watery frosting.
  • Do not skip the fruit glaze if serving at a party. It keeps the fruit looking glossy and vibrant for hours and adds a subtle sweetness.
  • Make-ahead tip: Bake the crust up to 1 day in advance and store wrapped at room temperature. Make the frosting up to 2 days ahead and refrigerate. Assemble with fruit no more than 2 to 3 hours before serving.
  • Shortcut version: Substitute a 16 oz tube of refrigerated Pillsbury sugar cookie dough for the homemade crust. Press into the pan and bake as directed.
  • Gluten-free option: Replace the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. Results may vary slightly in texture.
  • Avoid watery fruits: Watermelon, honeydew, and over-ripe peaches release too much liquid. If using bananas or apples, toss with lemon juice first to prevent browning.
  • Storage: Store leftovers covered in the refrigerator for up to 2 to 3 days. The crust will soften slightly over time as moisture from the fruit absorbs in. Do not freeze.
  • For a lemon frosting variation, add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the cream cheese frosting before beating.

Nutrition

Serving: 1SliceCalories: 295kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 115mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 8IUVitamin C: 22mgCalcium: 4mgIron: 6mg
Keyword cream cheese frosting dessert, easy fruit pizza, fruit pizza recipe, sugar cookie fruit pizza, summer dessert
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