Easy Fruit Pizza Recipe with Sugar Cookie Crust

fruit pizza in pizza pan on top of white napkin with white flowers, bowl of berries, cake knife, bowl of honey, stack of plates, and empty glasses on marble surface.

Easy Fruit Pizza Recipe with Sugar Cookie Crust

Sweet and delicious Fruit Pizza...aka everyone's favorite summertime dessert! A soft and chewy sugar cookie crust, topped with the silkiest cream cheese frosting, and finished with all of your favorite in-season fruits and berries. It's SO simple, but SO good!

Course: Desserts

Cuisine: American

Prep Time: 45

Cook Time: 15

Total Time: 1

Servings: slices

Calories: 561kcal

Ingredients

Crust

⅔ cup unsalted butter room temperature
⅞ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1¾ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Cream Cheese Topping

½ cup cream cheese slightly chilled
¾ cup powdered sugar sifted
1 cup heavy cream cold
1¼ teaspoons vanilla extract

Fruit Topping

1 small mango thinly sliced
1 kiwi thinly sliced
6 medium strawberries thinly sliced
¼ cup blueberries
¼ cup raspberries
¼ cup blackberries
½ large dragon fruit thinly sliced
drizzle honey optional

Instructions

Crust

Heat oven to 350℉/175℃.
Spray a 14-inch pizza pan with baking spray. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy.
Beat in egg and vanilla.
Add flour, baking soda, and salt.
Mix only to blend.
Press dough into prepared pizza pan.
Bake for 12-15 minutes, or until edges are starting to brown.
Set aside to cool.

Cream Cheese Topping

Beat cream cheese and powdered sugar until smooth.
Add heavy cream and vanilla.
Beat until light and fluffy.
Spread evenly on cooled crust leaving a 1 inch rim around the edge.
Top with prepared fruit.
Drizzle with honey, if desired.

Notes

Storing Your Fruit Pizza:

This fruit pizza is best enjoyed fresh, but we understand there might be leftovers! Here's how to store it:

Assembled Pizza: For the freshest flavor and texture, store leftover assembled fruit pizza in the refrigerator for up to 2 days. The crust will soften as it sits with the fruit, so keep that in mind.
Separate Storage: For the crispiest crust, consider storing the unfrosted cookie crust at room temperature in an airtight container for up to 1 day. Then, frost and add fruit just before serving. The fruit itself can be stored, prepped and chopped, in the refrigerator in an airtight container for up to 2 days.

A Few Tips:

Room temperature is about 70℉/21℃.
To substitute salted butter for the unsalted, reduce the salt to ⅛ teaspoon.
Be careful to not over-mix your cookie dough!
Depending on the type of pan used and the thickness of your crust, your bake time may vary. Keep an eye on it while it bakes!
Make sure the cream cheese and powdered sugar are thoroughly beaten and smooth before adding the heavy cream and vanilla.
The fruits added on top and the pattern is totally up to you!

Nutrition