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The fun and exciting Fruit Pizza takes your favorite fresh fruit and sets it on top of a delicious sugar cookie crust with cream cheese icing for sauce. It’s a Rainbow Fruit Pizza with tons of gorgeous fresh fruit – this is such and easy dessert recipe!
Colorful Fruit Pizza
I cannot stop looking at the photos of this dessert pizza – the pop of the colors of the fruit just make me so happy. I love pizza of any kind – but for dessert? Sign me up!
This recipe is my favorite sugar cookie recipe as the crust, but you can also make this semi-homemade with refrigerated cookie dough. You can make the sugar cookie base and the “sauce” (the cream cheese frosting) in advance if you want. And don’t forget all the gorgeous fruit!
There are so many different types of fruit you can use to make this pizza your own. If I used a fruit that you do not enjoy, substitute it for another one of yours favorites. This recipe for fruit pizza is a great dessert for potlucks and BBQs! It’s always a winner whenever I’ve made it – the perfect summer dessert!
Ingredients in Rainbow Fruit Pizza
- Sugar Cookie Dough: You can use my cookie recipe or make this semi-homemade with a roll from the grocery store.
- Cream Cheese: Make sure it’s room temperature.
- Vanilla Extract: Always buy pure vanilla. You could also add some almond extract here, or lemon.
- Fruit: Use your favorite fruits! To make the rainbow, my favorite fruits to use are Strawberries or Raspberries, Peaches, Oranges, or Mangos, Pineapple, Kiwi, Blueberries or Blackberries, Grapes, and any others that are your favorite!
- Apricot Jelly: Or any light colored jam for the glaze.
How to make Fruit Pizza
- In a large bowl, use an electric mixer to cream together butter and sugar. Beat in egg and vanilla extract until smooth.
- In a separate medium-sized bowl, whisk together flour, baking soda and salt.
- Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
- Press dough evenly into prepared pizza pan. I recommend using a 12-inch pizza pan.
- Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
- Let cool completely before adding cream cheese layer.
- In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth. Beat in powdered sugar until smooth. Spread evenly over cooled crust.
- Top with sliced fruit in an even layer. Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
Expert Tips
- For the best fruit pizza crust, don’t over mix the dough. When you add the flour, mix only until combined.
- Before adding the fruit, pat it dry to remove any excess moisture so it doesn’t seep into the cream cheese topping.
- You can make the crust and add the cream cheese topping up to 24 hours in advance. Keep it wrapped in the refrigerator. Add the fruit just before serving – it will weep over time and make your cookie soggy.
- I don’t recommend using apples or pears – they’ll brown too much and not look appetizing.
FAQs
This fruit pizza is best served fresh and eaten within two days. The longer the fruit sits on the cream cheese base, the more watered down it becomes.
Wrap it with plastic wrap or keep slices in an airtight container in the refrigerator for up to 2 days.
Rainbow Fruit Pizza Recipe
Ingredients
Cookie:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups (248g) all-purpose flour
Topping & Glaze:
- 12 ounces cream cheese softened to room temperature
- ¼ cup (57g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ cups (170) grams powdered sugar
- Assorted Fruits (see note)
- 2 tablespoons (38g) apricot jelly
- 1 teaspoon hot water
Instructions
Cookie:
- Preheat oven to 350°F. Spray a 12” pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
- In a large bowl, use an electric mixer to cream together butter and sugar.
- Beat in egg and vanilla extract until smooth.
- In a separate medium-sized bowl, whisk together flour, baking soda and salt.
- Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
- Press dough evenly into prepared pizza pan.
- Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
- Let cool completely before adding cream cheese layer.
Frosting & Topping:
- In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
- Beat in powdered sugar until smooth.
- Spread evenly over cooled crust.
- Top with sliced fruit.
- Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
- Store leftovers in a sealed food safe container in the fridge for up to 2 days.
