This is the best fruit pizza recipe. It’s simple, straightforward, delicious, and so pretty. No specialty pizza pan needed!

Who can resist a sugar cookie crust, luscious cream cheese frosting, and juicy fresh fruit? This fruit pizza is spectacular, and it makes a perfect dessert for spring holidays and summer festivities.

Rows of kiwi, red grapes, blueberries, strawberries, mandarin oranges and pineapple on fruit pizza.

Why This Recipe Works

Fruit pizza is a sweet take on classic pizza – with a sugar cookie crust instead of pizza crust, delectable cream cheese frosting instead of cheese, and fruit instead of pizza toppings!

It is very simple to make with this tried-and-true recipe. Here’s why this recipe works so well:

  • No need for a special pizza pan or tart pan, like many fruit pizza recipes call for. This recipe uses an every day sheet pan.
  • The sugar cookie crust is rolled thin but is still very soft and tender.
  • The frosting has the perfect consistency – creamy and fluffy and perfectly spreadable.
Square of the best fruit pizza with bite taken out on white plate.

How to Make Fruit Pizza Crust

  1. Make the sugar cookie base. It is a 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. HELLO. So grateful for cookie dough recipes that don’t require chilling.
  2. Press the sugar cookie dough into a rectangle-shape on a parchment-lined baking sheet. The size is adaptable depending on how thick or thin you want the cookie crust.

I use a basic half sheet pan for this recipe. For a slightly thicker crust, you can use a 9X13-inch pan or a circle pizza pan.

dry ingredients added to sugar cookie dough and mixed until smooth
sugar cookie dough crumbled on parchment lined sheet pan and then pressed into rectangle shape

How to Frost and Assemble Fruit Pizza

The cream cheese frosting for this fruit pizza is very simple and very basic, but the secret to making it special is the tiny bit of sour cream included in the recipe. It adds a bright, creamy contrast to the sweet frosting. Don’t skip it!

  • Let the cookie crust cool completely.
  • Spread the frosting evenly across the crust.
  • Add fruit in strips or patterns across the top of the frosting.

It is best to top the fruit pizza with fruit within an hour of serving, otherwise, the fruit may make the frosting a bit liquidy.

Assembling rows of fresh fruit on fruit pizza crust.

The Best Fruit for Fruit Pizza

While Pinterest may make you feel like you have to create a picturesque fruit pizza fit for edible art galleries across the globe, my advice is: DON’T STRESS! It will be delicious no matter what.

My tips for choosing the right fruit for fruit pizza:

  • Avoid fruits that are really watery and juicy (like watermelon) – it can make the fruit pizza drippy and soggy.
  • Choose fruits that are ripe but hold their shape well, like strawberries, grapes, blueberries, etc.
  • 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.
Sheet pan of fruit pizza with a serving taken out with metal spatula.

The Best Fruit Pizza Recipe

This truly is the best fruit pizza recipe. It’s simple. Straightforward. Showstopping.

It is a perfect recipe for holiday get togethers, like Easter, or summer BBQs. It can feed a crowd. Or it can be easily halved for smaller gatherings.

FRUIT PIZZA IS SO PRETTY. I love it so much. And I hope you love this recipe, too!

⭐️⭐️⭐️⭐️⭐️ This fruit pizza is amazing!! I loved the cookie part, it was everything you wish a sugar cookie to taste like. Ive made many sugar cookies in my life and this is so good! Best fruit pizza I’ve ever ate. Thank you for the recipe. -Kristin H

Square of fruit pizza with mandarin oranges, strawberries, blueberries, red grapes and kiwi above sheet pan fruit pizza.
square of the best fruit pizza with bite taken out on white plate

Perfect Fruit Pizza

Yield: 24 servings
Prep Time: 1 hour
Cook Time: 12 minutes
5 stars (67 ratings)
Print Pin Rate

Ingredients

Sugar Cookie Crust:

  • 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

Fruit:

  • Fresh strawberries, cut in half or quarters
  • Fresh blueberries
  • Red grapes, cut in half
  • Kiwi fruit, peeled and cut into triangles
  • Canned mandarin oranges, drained and patted dry
  • Canned pineapple tidbits or chunks, drained and patted dry

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 overmix).
  • 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.

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.
Author: Mel Gunnell
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 serving, Calories: 234kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 192mg, Fiber: 1g, Sugar: 22g

Recommended Products

Cookie Sheet {Half Sheet Pan}
Small Offset Spatula
Small Metal Spatula
Electric Hand Mixer

Recipe Source: from Mel’s Kitchen Cafe

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