Fruit Pizza

5 from 34 votes

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!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 20

Cooling Time 30

Total Time 1 35

Servings servings

Calories 260kcal

Author Yumna Jawad

Equipment

Ingredients

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.

Video

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