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close-up of colorful fruit pizza made with a sugar cookie crust, cream cheese frosting and topped with fresh fruit: strawberries, oranges, kiwi and grapes.
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Fruit Pizza with Cream Cheese Frosting

Fruit Pizza is the perfect summer dessert made with a sugar cookie crust, cream cheese frosting, and topped with fresh fruit!
Prep Time10 minutes
Cook Time13 minutes
Servings: 8

Ingredients

FRUIT PIZZA CRUST INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

FRUIT PIZZA CREAM CHEESE FROSTING INGREDIENTS

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

FRUIT TOPPING

  • Strawberries sliced
  • Kiwi peeled and sliced
  • Grapes halved
  • Mandarin oranges drained

Instructions

FOR THE CRUST:

  • Prepare the pan: Spray a 10–12-inch pizza pan or tart pan with non-stick cooking spray.
  • Make the crust: In a large bowl, whisk together the flour, baking powder, and salt.
  • In another large bowl, beat the butter and sugar together until smooth and creamy.
  • Add the egg, then the vanilla extract, mixing until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • Cover the dough and refrigerate for 30 minutes.
  • Bake the crust: Preheat the oven to 350°F (175°C).
  • Lightly flour your hands, then press the dough evenly into the prepared pan. It doesn’t need to look perfect!
  • Bake for 14–16 minutes, or until the edges are lightly golden.
  • Let the crust cool completely before adding frosting.
  • Make the frosting

FOR THE FROSTING:

  • In a medium bowl, beat the cream cheese until smooth (about 30 seconds).
  • Add the powdered sugar, vanilla extract, and a pinch of salt.
  • Mix until creamy and well combined.
  • Assemble the fruit pizza

ASSEMBLE:

  • Spread the frosting evenly over the cooled crust.
  • Arrange the sliced fruit on top in any pattern you like.
  • Serve immediately or chill until ready to serve.

Notes

I like to use an 11 inch tart pan with a loose bottom to make this fruit pizza. Other options include a 10-12 inch pizza pan. Alternatively, you can use a 10x15 inch jelly roll pan. This will give you a thinner, rectangular crust instead of a thicker round one. Baking time will be slightly shorter.