Fruit Pizza is the perfect dessert for a hot summer day. This pizza-sized sugar cookie is topped with sweet and minty cream cheese whipped cream, then piled high with fruit. Even easier to eat than pizza! This treat is bound to impress friends and family alike.
For this recipe, you want to intentionally underbake the cookie so it’s nice and doughy. This recipe only requires six (count them, six) ingredients for the cookie crust, and all you need to do is press it in a pan and roll it out! Simple, right? It gets better. After baking it, top with whipped cream cheese spread and load it up with your favorite fruits! For mine, I used peaches, watermelon, strawberries, raspberries, and blueberries. Just make sure you refrigerate it before serving. It tastes ten times better when it’s been chilled.
Make this into a 4th of July pizza using blueberries & strawberries. Make it a winter-themed pie using fruits that are in season for the wintertime. Add some jam before the whipped cream cheese for that extra flavor. There are many ways to make this pie the center of attention at any holiday or gathering!
How to make Fruit Pizza
Make the sugar cookie crust at home, or just buy a tube of it and say you made it! We won’t tell.
- Sugar
- All-Purpose Flour
- Baking Powder
- Salt
- Butter
- Vanilla Extract
- Egg
- Cream Cheese: Make sure this is room temperature. It’ll mix easier and create a smoother topping.
- Powdered Sugar
- Heavy Cream
- Fresh Mint: I wouldn’t use dried mint for this. You get more flavor from the fresh herb, which is what you want for this pizza.
- Fruits of your choice!
Mix the butter, egg, sugar, and vanilla until well combined with a standing mixer or hand mixer. Add in the flour, baking powder, and salt then mixed until combined. Chill the dough for 30 minutes. Preheat the oven to 350F. Line a pizza pan with parchment paper. Place the cookie dough onto some parchment paper, then top it with another piece of parchment paper. This will help prevent the dough from sticking to the rolling pin. Roll out the dough into a circle, then place it onto the pan. (It doesn’t have to be a perfect circle!) If it’s too big, you can cut the excess cookie off. If it’s too small, take it out and roll until it’s the right fit. Bake for 10-12 minutes. Allow it to cool completely. To make the topping, whip the whipped cream until firm peaks form. In a separate bowl, combine the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Fold in the whipped cream until thoroughly combined. Throw in the mint and fold. Spread onto the cooled cookie crust, then arrange your fruit on top. Chill, then when ready to serve, let it sit out for 15 minutes before cutting.
Tips & FAQs
- Notes on the cookie dough: The dough will be sticky. Use parchment paper (as stated) to form it into a rough disk shape. Place another sheet on top and roll out the dough. Don’t worry about rolling it into a perfect circle! You can always cut off the excess cookie with a pizza cutter or paring knife before or after baking. You can make the cookie base up to 3 days in advance. Do not assemble until ready to serve.
- Serving: A fully assembled pizza is best when it’s served within 4 hours of topping it. Keep it cold before serving.
- What kind of fruits do you recommend? Anything that won’t brown easily, such as apples and pears, or anything that’s really hard to slice. I recommend using:
- Any berries (blueberries, raspberries, blackberries, or strawberries)
- Ripe mangoes
- Kiwi
- Grapes: Slice them in half and place the cut side onto the pizza
- Mandarin oranges
- Peach slices
- Banana slices
- Pineapple that’s thinly sliced
- Canned fruits are ok to use. Just be sure you drain them really well before topping the pizza
- Do not use thawed frozen fruits for this. They lose texture and their juices will seep.
- Storage: Keep in the refrigerator for up to 3 days. Cover it with plastic wrap. Keep in mind: the crust will soften, the fruit may also get soggy and the cream may separate a bit. It will still be tasty, but maybe not as pretty.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Fruit Pizza
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup heavy whipping cream
- 1 (8 oz) brick cream cheese, room temperature
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp fresh mint, chopped, optional
- Any Desired Fruits:
- Strawberries
- Raspberries
- Blueberries
- Blackberries
- Kiwi
- Mangoes
- Peaches
- Watermelon
- Grapes
- Mandarin Oranges
- Bananas
- Thinly sliced Pineapple
Instructions
- Using a hand mixer or standing mixer, mix the butter, sugar, egg, and vanilla until well combined. Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
- Preheat the oven to 350F. Roll the chilled dough out into a circle in between 2 pieces of parchment paper to help prevent it from sticking. Remove the top piece of paper, then transfer to a 10-inch pizza pan (if you have a larger pan, that’s fine too!) Trim the excess parchment paper.
- Don’t worry if it’s not a perfect circle! Trim the dough if it is too large with a paring knife or pizza cutter. If it’s too small, remove it from the pizza pan and reroll it until it’s the desired size you want.
- Bake for 12 minutes. Allow it to cool completely.
- Whip the heavy cream to firm peaks then set aside.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Fold in the whipped cream and mint gently, then spread over the cooled cookie crust.
- Top with your choice of fruits!
- Chill the pie (SEE NOTES), then when ready to serve, allow it to sit out for 15 minutes before cutting.
Notes
*NOTE BEFORE SERVING: You can make the crust up to 3 days in advance, and the whipped cream cheese 1 day in advance. If you are planning on serving it within 3 days, do not assemble the pie until you are ready to serve.
**I would not use anything that browns easily. Fruits such as apples and pears brown easily. It’s best to avoid these.
***Do not use anything hard to slice.
Nutrition Facts
Calories
350.93Fat (grams)
16.23Sat. Fat (grams)
9.85Carbs (grams)
50.98Fiber (grams)
3Net carbs
47.98Sugar (grams)
30.98Protein (grams)
3.96Sodium (milligrams)
106Cholesterol (grams)
65.09Nutritional information is based on the fruits shown in the picture, which is what I used. Nutrition will vary based on the fruits you choose.
Miss Raven's Kitchen 
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