Fruit pizza tops a sugar cookie pizza crust with cream cheese frosting and fresh fruits and berries. It’s a delicious dessert that is perfect for parties!
Two is better than one. At least that’s what we think.
This sweet, fruity recipe makes two full sugar cookie pizzas that you can serve your family or friends. Or you can save one of the crusts for later in the fridge or freezer.
It’s the perfect way to enjoy all the yummy summer fruits and berries and are a delicious end to any barbecue, potluck or picnic. If you’re looking for something for 4th of July we have a red, white, and blue version too!
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Ingredients You’ll Need
Here’s what you’ll need for the cookie dough crust:
- Salted butter – If you don’t use salted butter, you’ll need to add salt to the recipe.
- Powdered sugar – This helps make the dough a bit thicker and helps prevent the dough from spreading.
- Egg – This helps bind the dough as it cooks.
- Vanilla extract – We prefer using real vanilla instead of imitation.
- Flour – We use plain all-purpose flour for this recipe.
- Baking powder – This helps give the dough a bit of rise. Do not use baking soda for this.
For the fruit pizza frosting, you’ll need:
- Cream cheese – This forms the base of the icing.
- Powdered sugar – Do not use granulated sugar since it will taste gritty and won’t incorporate well.
- Vanilla – We use real vanilla for the best flavor.
Finally, for the fruit topping, you’ll need the following fruits. You should look for fresh, not frozen or canned versions of the following:
Of course you can use any of your favorite fruits. These are just some of our summer favorites…and they make a really pretty dessert! 🙂 If you don’t want to spend the time decorating you can also use our fruit salsa as the topping just like we do for our granola fruit tarts.
Here’s what you need to do to make this tasty dessert.
For the sugar cookie pizza crust, follow these steps.
Step 1 – Cream the butter. Add the softened butter and the powdered sugar to your stand mixer’s bowl. Cream them together until fully mixed. For this recipe, we use salted butter for this recipe, so we don’t need additional salt. If you use unsalted, add in ¼ teaspoon of salt.
Next, mix in the egg and vanilla until they are fully incorporated.
Step 2 – Make the dough. In a medium bowl, whisk together the flour and baking powder.
Once the flour is ready, add a cup at a time to the butter mixture. It will start to come together and pull away from the sides of the bowl.
Step 3- Shape the dough. Remove the dough from the bowl and place on a floured surface. Roll into a large sheet that is about ¼ inch thick.
Next, use a 9 inch cake pan and a knife cut out a 9 inch circle. To do this, place the cake pan on the dough but don’t press down. Use the knife to trace around the bottom.
Finally, gently lift the cut cookie dough and place it on a lined baking sheet. We use parchment paper, but you can also use a silpat mat.
You should be able to repeat the process with a second 9 inch dough. If you only want one, you can wrap it in plastic wrap and freeze for up to 3 months or store in the fridge for up to 1 week.
Step 4 – Bake and cool. Finally, bake the crusts for 7 to 8 minutes, or until the edges begin to turn a light brown.
Remove from the oven and let cool for 3 to 4 minutes and then move to a baking rack to cool completely.
Step 5 – Make the frosting. Whisk to combine the softened cream cheese and powdered sugar with a stand mixer. If you have it, use the whisk attachment. Next, add in the vanilla and continue whisking until the frosting is smooth and creamy.
Putting It All Together
This sugar cookie fruit pizza doesn’t just taste great it is a beautiful dessert. Once everything bakes it’s time to assemble.
First, spread cream cheese frosting over cooled sugar cookie crust like you would with pizza sauce on a pizza. This doesn’t need to be super thick, so you’ll need between 2 tablespoons and ¼ cup of frosting per dough round.
Next, arrange your fruit on top of the frosting. You can place them individually for complete control or add them in layers randomly. It’s up to you!
Finally, cut and serve. We like to serve it like a pizza slice, but you could cut them into squares or other shapes if you prefer.
Can I Use Store Bought Cookie Dough?
Yes, you can use sugar cookie dough. Just keep in mind, the dough may spread a bit more, so you may need to trim to get a perfect circle after baking. For ease, you should trim while it is still warm.
To help reduce spreading, you can place the dough without the topping in the fridge for a few minutes. This will cool it down and help prevent spreading.
Can you Refrigerate Fruit Pizza Overnight?
Yes, you can place the assembled pizzas on a baking sheet and cover tightly with plastic wrap to store them in the refrigerator overnight.
Just keep in mind that the fruit may leak some of their juices onto the assembled pizza. Instead of storing the fully assembled version, we recommend baking the cookie crusts, preparing the frosting, and cutting your fruit and then storing each component separately.
The next day, you can assemble the pizzas before serving. If you’re making them for a party, you could assemble right before guests arrive and then store in the refrigerator until ready to serve.
Looking for More Easy Cookie Recipes?
- Healthy Oatmeal Cookies
- Peanut Butter Cookie Cups
- Lemon Shortbread Cookies
- White Chocolate Oatmeal Cranberry Cookies
- Candy Bar Cookie Bars
- No Bake Chocolate Oatmeal Cookies
- More Cookie Recipes…
Sugar Cookie Pizza Crust:
- 1 cup Salted butter, softened
- 1 1/2 cups Powdered sugar
- 1 large Egg
- 3 teaspoons Vanilla extract
- 3 cups Flour
- 2 teaspoons Baking powder
Fruit Pizza Frosting:
- 4 ounces Cream cheese, softened
- 1 ½ cups Powdered sugar
- 1 teaspoon Vanilla
- 1 pint Strawberries, stems removed and sliced
- ½ cup Blueberries
- 2 Kiwi, peeled and sliced
- 2 Nectarines, sliced
- 8 Raspberries
Sugar Cookie Pizza Crust:
- In the bowl of a mixer add the softened butter and the powdered sugar. Cream together until fully mixed. Note: I use salted butter for this recipe and therefore I don’t add any additional salt. If you use unsalted butter you’ll want to add ¼ teaspoon of salt.
- Add the egg and vanilla to the butter mixture and continue to mix until they are fully incorporated.
- In a medium bowl combine the flour and baking powder and whisk together.
- A cup at a time add the flour mixture to the butter mixture, continue mixing until the dough begins to come together and pull away from the sides of the bowl.
- Remove the dough from the bowl and place on a floured surface. Roll into a large sheet ¼ inch thick.
- Using a 9 inch cake pan and a knife cut out a 9 inch circle. Do this by placing the cake pan on the dough (lightly don’t press down), and trace around the bottom with your knife..
- Gently lift the cut cookie dough and place it on a lined baking sheet. I use parchment paper, you can also use a silpat mat.
- Bake for 7-8 minutes, or until the edges begin to turn a light brown. Remove from the oven and let cool for 3-4 minutes then move to a baking rack to cool completely.
- This recipe makes 2 9-inch fruit pizzas so you will repeat the process by pressing the leftover dough back together, rolling it out, cutting it, and baking.
- If you only want to make 1 9-inch pizza you can wrap the dough in plastic wrap and place in a freezer bag before storing in the freezer for up to 3 months, or storing in the refrigerator for 1 week.
Fruit Pizza Frosting:
- In the bowl of a mixer combine softened cream cheese and powdered sugar. Whisk together until fully mixed. Add vanilla and continue whisking until the frosting is smooth and creamy.
- Spread cream cheese frosting over completely cooled sugar cookie crust. This doesn’t need to be super thick so you’ll need between 2 tablespoons and ¼ cup of frosting.
- Arrange your fruit on top of the frosting.
- Cut and serve.