Fruit Pizza

Raven Higheagle


Classic colorful fruit pizza on a soft sugar cookie crust and topped with creamy, thick cream cheese frosting.


☆☆☆☆☆ 0 votes

Serves 10 to 12
40 Min
20 Min


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1/2 c
unsalted butter at room temperature
3/4 c
granulated sugar
1 large
egg, at room temperature
1 tsp
pure vanilla extract
1 1/2 c
all-purpose flour
1/4 tsp
1 tsp
baking powder
1/2 tsp
baking soda
1 1/2 tsp


8 oz
full-fat cream cheese at room temperature
1/4 c
unsalted butter at room temperature
2 can(s)
confectioners' sugar
1 to 2 Tbsp
1 tsp
pure vanilla extract
assorted sliced fresh fruit

How to Make Fruit Pizza


  • 1Make the crust:

    In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
  • 2Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
  • 3Beat in egg and vanilla. Scrape down the sides as needed.
  • 4In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
  • 5With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
  • 6Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day.
  • 7Without chilling, your cookie dough may spread over the sides of the pan.
  • 8Preheat oven to 350 degrees. Spray a 12-inch pizza pan with cooking spray.
  • 9Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above.
  • 10Bake for 18-20 minutes or until the eyes are very lightly browned. Over-baking will lend a hard crust.
  • 11Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
  • 12I usually use this time (as the crust cools) to chop the fruit.
  • 13Make the frosting:

    In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
  • 14Add the confectioners’ sugar and 1 tablespoon cream. Beat for 2 minutes.
  • 15Add the vanilla and 1 more tablespoon cream if needed to thin out. Beat for 1 minute.
  • 16Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
  • 17Cut into slices and serve.
  • 18Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving.
  • 19Leftovers keep well in the refrigerator for up to 3 days.

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