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



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


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.

About this Recipe