Fruit Pizza

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Fruit pizza is one of those summer desserts that looks so fancy but it’s totally easy to whip together. It’s made with a cookie dough crust, topped with a cream cheese frosting and delightfully decorated with your favorite fruits. It’s such a fun treat for adults and kids alike, and makes for a beautiful dish to be the center of a party spread.

How to make fruit pizza

There are loads of these fruit pizza ideas all over Pinterest. I used the cookie crust recipe from Sally’s Baking Addiction, and then made a healthier frosting by combining cream cheese and Greek yogurt. You could also use a buttercream frosting or whipped cream instead. Here are the easy-to-follow steps to make a cookie crust fruit pizza dessert.

Make the cookie crust

To make the cookie crust for the fruit pizza, you’ll need the usual cookie ingredients including flour, sugar, butter and an egg, along with baking powder, baking soda, vanilla extract and salt. It’s best to have the egg and butter at room temperature before you get started.

When you mix everything together in the mixer, allow it to chill in the fridge for half hour before baking it in the oven. And when you bake it, I recommend under-baking it by 2 minutes so that the cookie crust is ultra soft for the fruit pizza topping party!

Make the frosting

To make the frosting for the fruit pizza, just whip together cream cheese, Greek yogurt, powdered sugar and vanilla extract. You can leave out the Greek yogurt if you’d like, but it gives it a lighter texture and taste, so I like including it.

Assemble the fruit pizza

To assemble the fruit pizza, spread the frosting all over the cooled sugar cookie crust. When you’re frosting the cookie crust, be sure to leave the edges without frosting. It makes it look neater and it’s easier to slice that way without frosting getting all over the dish.

Next, start layering the fruit however you’d like. You can make a fun symmetrical design, pick a couple fun colors (maybe red, white and blue for July 4th, or green and red for Christmas) or you can just scatter any fruit all over on top of the frosting. This is the fun part for me!

When you’re all done decorating it, you’re ready to serve it. You can also chill it before serving. Some recipes also include a glaze on top made with with preserves and water. But for me it sweetens the fruit pizza too much, so I leave that part out.

Tips for making fruit pizza

1. Add 1-2 teaspoons of cornstarch to the cookie dough to make it softer. This is not necessary, but it is a little trick I learned for making softer cookies. And it works really well in this fruit pizza base.
2. Make sure to chill the dough before spreading it on the pan. Chilling the dough allows the butter to harden, which then keeps it from thinning out and spreading all over the sides of the pan. If you chill the dough, you’ll notice that the cookie dough stays put after baking, but puffs up slightly.
3. Grease baking dish before adding cookie dough. This prevents it from sticking to the pan. You can also use parchment paper, which makes it easy to lift the fruit pizza from the pan and place it on a serving platter for guests.
4. Under-bake the sugar cookie crust. About 2 minutes before you think the cookie crust is done, remove it from the oven. It will continue to bake on the pan. But removing it earlier from the oven creates an extra soft crust that won’t harden quickly.

Fruit pizza is such a fun summer recipe! And I haven’t found anyone who doesn’t absolutely love it and get a kick out of how fabulous it looks. It makes for a great dessert to take to a summer barbecue, picnic or potluck. And you can customize it with any type of fruits that you like and have fun decorating it.

More summer fruit desserts/fruit salads:

• Summer Fruit Salad
• Watermelon Blueberry Salad
• Grilled Fruit Kabobs
• Watermelon Cucumber Salad
• Watermelon Pizza
• Fruit Ice Cubes

If you’ve tried this healthy-ish feel good Fruit Pizza recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Fruit Pizza

Fruit pizza is a fun and easy summer recipe made with a sugar cookie dough crust, topped with cream cheese frosting and decorated with your favorite fruits!

5 from 28 votes

Author Yumna Jawad

Servings 12 servings

Course Dessert

Calories 260

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Video

Ingredients

  

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For the Cookie Crust

• ▢ ½ cup butter softened
• ▢ ¾ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all-purpose flour spoon and level
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon salt

For the Frosting

• ▢ 8 ounces cream cheese softened
• ▢ ½ cup Greek Yogurt nonfat or 2%
• ▢ 1/4 cup powdered sugar
• ▢ 1 teaspoon vanilla

For Assembly

• ▢ Strawberries
• ▢ Kiwi
• ▢ Blueberries
• ▢ Peaches
• ▢ Raspberries

Instructions

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter. Then add sugar until mixture is fluffy, and finally beat in the egg and vanilla extract. Beat the flour, baking powder and salt into the wet ingredients until combined. Chill the dough for 30 minutes.
• Preheat the oven to 350°F and grease a 12-inch pizza. Press the chilled cookie dough onto the pizza pan until it's even and circular. Bake 18-20 minutes or until the edges are very lightly browned. Allow crust to cool.
• In a medium bowl using a hand-held mixer or stand mixer fitted with whisk attachment, combine the cream cheese, Greek yogurt, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust, and chill again to firm up the frosting.
• Decorate with fruit, cut into slices and serve.

Equipment

Mixing Bowl Set

Hand Mixer

Notes

Recipe: The sugar cookie crust for this recipe was adapted from Sally’s Baking Addiction. I left out the cornstarch though.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Because we’re using Greek yogurt though, the consistency is best within 24 hours.

Make ahead tip: You can bake the cookie crust one day in advance and keep it at room temperature. You can also prepare the frosting a day in advance and keep in the fridge. Then you can frost the cookie crust and assemble with the fruits the day you serve it.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• If you prefer not to use Greek yogurt, you can leave it out. You can add more cream cheese, but it’s not even necessary. 
• I haven’t tried the cookie crust with any other ingredients, but feel free to switch to another cookie dough recipe that you love and trust.
• To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

Equipment: I use my Kitchen Aid Stand Mixer whenever I make cookies. It makes the job quick and easy. But you can also use a regular hand mixer like I did in the video tutorial.

Nutrition

Calories: 260kcal, Carbohydrates: 28g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 55mg, Sodium: 185mg, Potassium: 68mg, Fiber: 1g, Sugar: 16g, Vitamin A: 510IU, Calcium: 38mg, Iron: 0.9mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Dessert