Fruit Pizza Recipe
This Fruit Pizza Recipe is a no-bake, colorful dessert that combines a soft sugar cookie crust, creamy frosting, and fresh fruit for a kid-friendly, summer treat you’ll want to make again and again.
Full Recipe Introduction
Fruit pizza is exactly what it sounds like—a round “pizza” base topped with sweet cream cheese frosting and a vibrant array of fresh fruit. Unlike savory pizzas, this dessert stays cool, making it a perfect summer treat when ovens are the last thing you want on. I first whipped up this recipe at my granddaughter’s Fourth of July party, and it vanished faster than you can say “sugar cookie crust.” Google Trends shows a 45% jump in searches for “Fruit Pizza Recipe” from May to July, so you know it’s crowd-pleasing. With antioxidants from berries and a hit of vitamin C from kiwi, it also feels a bit healthier—though you’d never guess by the way people go back for seconds.
Why You’ll Love This Recipe
- No oven needed (unless you bake your own crust—store-bought works beautifully).
- Ready in under an hour from fridge to table—perfect for last-minute hosting.
- Customizable topping ideas let you play with seasonal berries, stone fruit, or even melon.
- Kid-friendly decorating—let little hands arrange fruit into hearts, rainbows, or initials.
- Vibrant, colorful dessert that doubles as edible décor for picnics and pool parties.
- Cream cheese frosting adds just the right tang to balance sweet sugar cookie.
- Great make-ahead treat—bake crust a day ahead, frost and top just before serving.
- Party dessert that travels well—tote it to potlucks or outdoor gatherings in a cooler.
Ingredients
• 1 (16-ounce) roll refrigerated sugar cookie dough (or make your own with 1¾ cups flour, ½ tsp baking powder, ½ cup butter)
• 8 ounces cream cheese, softened (I use Philadelphia for that smooth finish)
• ¾ cup powdered sugar (Domino brand works nicely)
• 1 tsp pure vanilla extract
• 2 tbsp whole milk Greek yogurt (for extra creaminess and a touch of tang)
• Zest of ½ lemon (brightens the frosting)
• 1 cup strawberries, hulled and sliced (choose firm, ripe berries)
• 1 cup blueberries, rinsed and patted dry
• 1 kiwi, peeled and thinly sliced
• ½ cup raspberries (check for any tiny stems)
• Optional: mint leaves or edible flowers for garnish
Tip: Room-temperature cream cheese and yogurt blend more smoothly—skip lumps by whisking until silky.
Directions
- Preheat the oven to 350°F and line a 12-inch pizza pan with parchment paper. If you prefer a no-bake shortcut, use a pre-baked graham cracker crust instead.
- Press the sugar cookie dough evenly into the pan, building a slight rim around the edge—think thin pizza crust.
- Bake for 10–12 minutes or until the edges are just turning golden. Keep an eye on it; sugar cookies brown quickly.
- Remove from oven and let the crust cool completely on a wire rack (about 20 minutes). A warm crust will melt your frosting.
- While cooling, whisk together cream cheese, powdered sugar, vanilla, yogurt, and lemon zest in a medium bowl until smooth and fluffy. Scrape down the sides with a silicone spatula.
- Spread the frosting over the cooled crust using an offset spatula—aim for an even layer about ¼-inch thick. Don’t overdo it; you want fruit to shine.
- Arrange fruit in concentric circles or a fun pattern—strawberries, blueberries, kiwi, raspberries, and any extras you love. Make it Instagram-worthy!
- Chill the fruit pizza in the fridge for at least 15 minutes so the frosting firms up. Slice with a sharp pizza cutter, wiping between cuts to prevent fruit from sticking.
Servings & Timing
Yield: Serves 8–10 slices
Prep Time: 15 minutes (plus 20 minutes crust cooling)
Bake Time: 10–12 minutes
Chill Time: 15 minutes
Total Time: About 1 hour
Variations
• Swap mascarpone for cream cheese to get an extra-velvety frosting.
• Use gluten-free cookie dough or almond flour crust for a GF dessert option.
• Drizzle with honey and sprinkle chia seeds for a trendy superfood twist.
• Top with seasonal stone fruit (peaches, nectarines) when berries aren’t at their peak.
• Make mini fruit pizzas on graham cracker rounds—perfect for lunchboxes or party platters.
• Add a sprinkle of toasted coconut or chopped pistachios for an exotic crunch.
Storage & Reheating
Store leftover fruit pizza in an airtight container in the fridge for up to 2 days—beyond that, the crust softens and fruit can get watery. This dessert isn’t ideal for freezing, but you can make the crust ahead and freeze it unbaked; thaw overnight in the fridge before baking. To serve, slice straight from the fridge—no reheating needed.
Notes
• If your frosting feels too stiff, whisk in a teaspoon of milk at a time until spreadable.
• Pat berries dry to avoid soggy spots on the crust—wet fruit is the quickest way to a limp base.
• I’ve learned that a thin layer of frosting helps fruit stick without overpowering—keep it light.
• Feel free to mix textures—add diced mango or pineapple for a tropical note that wows.
FAQs
Q: Can I make this dairy-free?
A: Yes—use vegan cream cheese, swap yogurt for coconut cream, and ensure your cookie dough is dairy-free.
Q: How do I prevent the crust from cracking?
A: Press dough firmly into the pan and don’t overbake; cracks often mean the crust got too dry.
Q: What’s the best fruit to use?
A: Firm berries (strawberries, blueberries, raspberries) and kiwi hold their shape—softer fruit like melon works in chunks.
Q: Can I use canned fruit?
A: I wouldn’t—canned fruit tends to be watery and may make the crust soggy. Fresh is best.
Q: How do I transport this to a picnic?
A: Keep it in a shallow container with a tight lid, surrounded by ice packs in a cooler to stay chilled.
Q: Can I make the frosting ahead?
A: Yes—you can whip it up a day ahead, store in an airtight jar, and give it a quick whisk before spreading.
Q: My fruit browned overnight—help!
A: Toss sliced fruit with a little lemon juice before arranging; the citric acid keeps it bright.
Q: Is this suitable for kids’ parties?
A: Absolutely—kids love the decorating step, and it’s a colorful dessert that’s easy to grab and go.
Conclusion
This Fruit Pizza Recipe delivers a fun, easy dessert that looks festive and tastes like summer in every bite. Between the sugar cookie crust, tangy cream cheese frosting, and bright fresh fruit, it’s a colorful dessert perfect for family gatherings, potlucks, or just a sunny afternoon treat. Give it a try, leave a comment below, or snap a pic and tag me on Instagram—I can’t wait to see your creations!
Fruit Pizza Recipe
Ingredients
- 1 roll refrigerated sugar cookie dough
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp whole milk Greek yogurt
- ½ lemon (zest)
- 1 cup strawberries hulled and sliced
- 1 cup blueberries rinsed and patted dry
- 1 kiwi peeled and thinly sliced
- ½ cup raspberries check for stems
- mint leaves or edible flowers for garnish
Instructions
- Preheat the oven to 350°F and line a 12-inch pizza pan with parchment paper. If you prefer a no-bake option, use a pre-baked crust.
- Press the sugar cookie dough into the pan to create a thin crust. Bake for 10-12 minutes until edges are golden brown. Let cool.
- Mix cream cheese, powdered sugar, vanilla, yogurt, and lemon zest until smooth. Spread over the cooled crust.
- Arrange fruit on top of the frosting in a decorative pattern. Chill in the fridge for 15 minutes to set.
- Slice the fruit pizza and serve. Enjoy!
