Fruit pizza is a classic, and this really is the best fruit pizza recipe. It’s simple, straightforward, but so delicious (and so pretty!). No specialty pizza pan needed!
I love fruit pizza. It’s refreshing, gorgeous, and crazy delicious. Whether wanting a “fancy” or “fun” dessert you just can’t go wrong with fruit pizza!
I mean, who can resist a sugar cookie crust, ultra luscious cream cheese frosting, and juicy fresh fruit? Not me. Talk about irresistible.
PERFECT SUGAR COOKIE CRUST
This fruit pizza relies on a perfect sugar cookie base. The dough is a simple one-bowl recipe that results in a lightly sweet, super tender sugar cookie crust that holds it’s shape well enough that you don’t need to chill the dough before using it. YES.
Hi,I’m Cajun, lazy and detest chilling cookie dough unless absolutely necessary. (I have tried using the store bought dough and still have had fantastic drool-worthy results!
Plus, keep in mind, that after the sugar cookie crust bakes, it’s slathered with frosting and topped with fruit. So any inconsistencies in perfect shape are forgotten.
THE RIGHT PAN
I used a stoneware pizza pan for the fruit pizza pictured here, but you can also use a basic half sheet pan for this recipe. And for a slightly thicker crust, you can use a 9X13-inch pan or a circle pizza pan.
To use a metal pan, line your half sheet pan with parchment paper, lightly grease it, and then press the cookie dough into a rectangle about 10X14-inches, give or take. It definitely does not need to be exact.
Try to keep the thickness relatively the same throughout so it bakes evenly. As it bakes it will spread a little; that’s normal. *Tip: I tapped the pan down when I took it out of the oven and it literally gave it a crust like a pizza and the inside was lower- È delizioso!
PERFECT CREAM CHEESE FROSTING
And I do mean -PERFECT! The cream cheese frosting for this fruit pizza is very simple and very basic, but a few small surprises make it absolutely amazing.
Along with cream cheese and powdered sugar (both very necessary for perfect cream cheese frosting), the twist and level-upper is there is also a smidge of butter and a dab of sour cream.
The sour cream adds the perfect amount of bright freshness to the frosting without messing with the consistency (like lemon juice can do).
ASSEMBLING THE FRUIT PIZZA
Once the sugar cookie crust has baked and cooled, spread the frosting into an even layer across the top.
And then! The moment we’ve all been waiting for…it’s time for the fruit.
BEST FRUIT FOR FRUIT PIZZA (AND HOW NOT TO BE A PERFECTIONIST)
Listen, I know Pinterest is going to make you feel like you have to create a picturesque fruit pizza fit for edible art galleries across the globe. But when it really comes down to it, my advice on how to decorate the fruit pizza is: DON’T STRESS!
The combination of sugar cookie + frosting + fruit is so amazing, it can hold its own no matter what it looks like.
MY TIPS FOR CHOOSING THE RIGHT FRUIT:
Avoid fruits that are really watery and juicy (like watermelon) – it can make everything drippy and soggy, ew!
Choose fruits that are ripe but hold their shape well. If using canned fruits, like pineapple and mandarin oranges, drain the fruit really well and then pat dry with paper towels. Cut the fruit in small bite-size pieces for easier serving, (alternate title: cut the strawberries in quarters so that it’s easier to slice the fruit pizza into squares for serving).
TIME TO DECORATE!
My only tip? Have fun! When my kids help, we get a lot of very, er, interesting designs. Spirals. Emoji faces. Initials.
When left to my own devices, I prefer pretty, colorful rows. And I find fruit pizza decorating actually quite therapeutic. Time well spent, if you ask me. (Especially if I can also listen to an audiobook or podcast whilst placing each piece of fruit in its designated spot.)
FRUIT PIZZA IS SO PRETTY. I love it so much.
This truly is the best fruit pizza recipe. It’s simple. Straightforward. Showstopping.
And this recipe is perfect to feed a crowd*. It is a great dessert to take for potlucks and neighborhood BBQs and friendly get togethers.
(*not feeding a crowd? This recipe can easily be adjusted to mini pizzas and various sizes!)
I can’t wait to see what fruit combinations you come up with and what initials you program into the top of your fruit pizza.
NOTES
Pan Size: a 9X13-inch pan can be used in place of the half sheet pan (the crust will be slightly thicker and take a bit longer to bake) or a circle pizza pan can be used. I would not suggest using a baking stone.
Cream Cheese: full fat cream cheese works best in the frosting recipe; light cream cheese can be used but will make the consistency of the frosting runnier.
Fruit: the fruit given in the recipe is just a suggestion! The sky is the limit with other fruit options. Use ripe, fresh fruit that isn’t overly juicy and will hold its shape. For canned fruit, make sure to drain well and pat very dry with paper towels.
INGREDIENTS
Sugar Cookie Crust: (you can use premade)
¾ cup (170 g) salted butter, softened to room temperature
1 cup (212 g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest, optional (but delicious)
2 cups (284 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Cream Cheese Frosting:
¼ cup (57 g) salted butter, softened to room temperature
8 ounces (227 g) cream cheese, softened to room temperature
1 tablespoon sour cream
½ teaspoon vanilla extract
1 ¾ cups (200 g) powdered sugar
Pinch salt
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.
For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.
Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't over mix).
Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.
Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.
For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.
