Fruit Pizza

A giant cookie, dressed up like a pizza — this fruit pizza has been a genuine favorite for a reason, and it's having a real resurgence lately. A soft sugar cookie base, a sweet cream cheese frosting, and a rainbow of fresh fruit arranged on top. Genuinely as fun to make as it is to eat.

Why you'll love this fruit pizza

• Soft, chewy sugar cookie crust.
• Tangy cream cheese frosting that balances the sweet fruit.
• So colourful — a real showstopper for parties.
• Kids love decorating it with their favourite fruit.

Ingredients (one 12-inch / 30cm pizza, serves 12)

Cookie Base

• 115g (1/2 cup) butter, room temperature
• 150g (3/4 cup) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 190g (1 1/2 cups) plain/all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Frosting

• 225g (8 oz) cream cheese, room temperature
• 60g (1/2 cup) icing/powdered sugar
• 1 tsp vanilla extract

Topping

• Assorted fresh fruit: strawberries, kiwi, blueberries, mandarin segments, grapes
• 2 tbsp apricot jam, warmed (for glaze, optional)

Directions

1. Preheat oven to 175°C/350°F. Cream butter and sugar until fluffy, add egg and vanilla, then fold in flour, baking powder, and salt.
2. Press the dough evenly into a lined 12-inch round pizza pan or baking sheet, about 1cm (1/3 inch) thick.
3. Bake for 12-15 minutes, until the edges are just golden. Cool completely on the pan.
4. Beat cream cheese, icing sugar, and vanilla until smooth, then spread generously over the cooled cookie base.
5. Arrange fresh fruit decoratively on top in circles or a pattern of your choice.
6. If using, brush warmed apricot jam lightly over the fruit for a glossy finish.
7. Chill for at least 30 minutes before slicing into wedges, pizza-style.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• Don't overbake the crust — take it out when the edges are just golden so it stays soft.
• Cool the cookie completely before frosting, or the cream cheese will melt.
• Pat the fruit dry so it doesn't make the frosting watery.
• The apricot glaze stops cut fruit like apples or bananas from browning.
• Slice with a pizza cutter for clean wedges.

Storage

Best eaten the same day. Keep covered in the fridge for up to 2 days. Bake the cookie base up to 2 days ahead and keep it wrapped at room temperature.

Frequently asked questions

Can I use store-bought cookie dough?
Yes — a tube of sugar cookie dough pressed into the pan is a quick shortcut.

What fruit works best?
Firm, colourful fruit: berries, kiwi, mandarins, grapes, mango and pineapple.

Can I make mini fruit pizzas?
Yes — bake individual cookies for 8–10 minutes and decorate each one.

Can I use whipped cream instead?
Fold 1/2 cup whipped cream into the cream cheese frosting for a lighter topping.

How do I keep the crust from going soggy?
Spread the frosting right to the edges to create a barrier, and add the fruit close to serving.

More fruity desserts

• Pavlova Cake with Berries
• Watermelon Cupcakes
• No-Bake Cheesecake Stuffed Strawberries
• Dessert Butter Board

Hugs, Alla xox

🎂 Learn a new cake with me every month Join Cake Club here →