Perfectly easy to make yet it’s always a showstopper that’s sure to impress, both in flavor and presentation. It’s brimming with fresh and luscious flavor, and boasting of such beautiful natural colors.
- 1 2/3 cups all-purpose flour, preferably unbleached (scoop and level to measure)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 12 Tbsp unsalted butter at room temperature
- 1 pc large egg at room temperature
- 2 tsp vanilla extract
Cream Cheese Topping
- 8 oz cream cheese nearly room temperature
- 6 Tbsp granulated sugar or a little more to taste
- 1/2 tsp vanilla extract
- 5 cups assorted fresh fruit*
- 1/4 cup apricot preserves, pressed through a sieve to remove lumps
- 1 Tbsp water
To make sugar cookie dough crust:
Preheat oven, prepare pizza pan: Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
Cream butter and sugar in mixer: In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
Mix in egg and vanilla: Mix in egg and 2 tsp vanilla extract. Scrape down bowl.
Blend in dry ingredients: Add flour mixture then blend just until combined.
Spread into pizza pan: Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
Bake then let cool: Bake in preheated oven about 11 – 13 minutes until just cooked through. Remove from oven and let cool completely on a wire rack.
For the cream cheese frosting and toppings:
Blend icing ingredients in a mixing bowl: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
Top and decorate fruit pizza: Spread frosting over crust and top with fruit.
Brush with glaze: In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
Store-Bought Sugar Cookie Dough Method
Use 1 (16.5 oz) pkg. refrigerated sugar cookie dough.
Keep all toppings the same.
Heat oven to 350 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray).
Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 - 14 minutes. Remove from oven and cool completely on a wire rack.
How to Store Fruit Pizza
Yes, but wait to add the fruit.
You can prepare the crust and even top with the frosting but wait to add the fruit and glaze until the day you’ll be serving it.
The fruit starts to break down and the liquids seep run which can alter the clean appearance and change the texture. To prevent a soggy crust just wait to add it.
In this fruit pizza recipe you get a soft and tender sugar cookie base that’s covered with a rich cream cheese topping, and layered with a generous amount of vibrantly flavored fresh fruit.
Then it’s finished with a sweet apricot jam which gives the pizza the perfect finishing sheen.
Simply put it’s a staple summer recipe! I love to make it at least once every summer and top it with a colorful variety of seasonal fruit.
You just can’t go wrong with a cookie topped with a sweet and tangy frosting, lots of tasty fruit and a simple fruit pizza glaze.
And the possibilities of how it can be decorated with creative patterns are endless. Such a fun dessert that everyone will love!
You get a soft and tender sugar cookie base that's covered with a rich cream cheese frosting, then that is layered with a generous amount of vibrantly flavored fresh fruit, and lastly it's finished with a sweet apricot jam which gives it the perfect finishing sheen.
Best Fruits to Use
There are a lot of options here but these are my favorites:
- mangoes or peaches
- mandarin oranges (bottled are fine if you drain well)
- pineapple (I used that to cut a star shape as well)
Tips for the Best Fruit Pizza
- If you have a kitchen scale use that to measure ingredients for the most consistent results.
- If you find the dough is a little to sticky to work with you can chill it for 30 minutes before spreading into pan (then increase bake time by a few minutes).
- Don’t skip greasing hands, it will make the dough more manageable to spread into pan.
- Let crust cool completely or the icing will just melt.
- Use bright sweet fruits for best flavor, also choose those with rich colors to create pretty patterns.
*I like to use fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches or mandarine oranges). Avoid fruit that will brown quickly such as bananas or apples.