Introduction

Oh, hello there, friend! Do you remember those bright, cheerful desserts that just scream “celebration” and “happy times”? Well, get ready to bake up some pure joy because today we’re making a Fruit Pizza! This isn’t just any dessert; it’s a showstopper that’s surprisingly simple to whip up. Imagine a soft, chewy cookie crust topped with a dreamy cream cheese frosting and a vibrant mosaic of fresh fruit. It’s like a party on a plate, and everyone will be asking for the recipe!

Why You’ll Love This Recipe

Fast: Even with baking time, this comes together pretty quickly.
Easy: Seriously, if you can stir and press dough, you can make this!
Giftable: Wrap it up nicely, and it’s a perfect homemade gift for neighbors or friends.
Crowd-pleasing: From kids to grown-ups, everyone goes wild for this colorful creation.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all pretty standard stuff you probably have in your pantry.

For the Cookie Crust:

1 ⅔ cups all-purpose flour: The sturdy base for our pizza.
½ tsp baking powder: Gives our crust a nice, gentle lift.
¼ tsp salt: Just a pinch to balance all the sweetness.
¾ cup sugar: For that classic, sweet cookie flavor.
10 tbsp butter, room temperature: Make sure it’s soft, like playdough, for easy creaming!
1 large egg, room temperature: Helps bind everything together.
1 tsp vanilla extract: The warm, comforting hug of flavor.
1 tsp almond extract: My little secret! It adds a subtle, delightful nuttiness that pairs beautifully with fruit.

For the Frosting:

8 oz cream cheese, room temperature: The creamy, tangy dream filling!
⅓ cup sugar: Just enough to sweeten it up without being overpowering.
½ tsp vanilla extract: More of that comforting vanilla goodness.

Fruit Topping:

2 cups strawberries, sliced: For that pop of red and sweet berry flavor.
2 kiwi, peeled and sliced: These little green gems add a lovely tang and beautiful color.
⅓ cup blueberries: Nature’s tiny bursts of antioxidants and flavor.
¼ cup mandarin oranges, drained: Little sunshine pieces that are so sweet and easy to pop in.

Feel free to swap in your favorite fruits! Raspberries, blackberries, grapes, or even some thinly sliced peaches would be amazing.

How to Make It

Alright, chef, let’s get baking! It’s easier than you think.

For the Cookie Crust:

First things first, let’s preheat your oven to 350°F (175°C). Get it nice and toasty!
Grab a medium bowl and whisk together your flour, baking powder, and salt. This is our dry team.
In a bigger bowl, it’s time to cream the sugar and butter together. Use an electric mixer or just some good old-fashioned arm power until it’s light and fluffy. This step is key for a tender crust!
Now, beat in the egg, vanilla extract, and that special almond extract. Yum!
Gradually add your dry ingredients (from step 2) to the wet ingredients. Mix them until they’re just combined. Don’t overmix – we want a tender cookie, not a tough one!
Now, for the fun part! Press this lovely dough into a 12-inch pizza pan or a large round baking sheet. You want an even layer, like you’re setting the stage for our beautiful fruit.
Bake for about 12-15 minutes, or until the edges are a pretty, light golden brown. Keep an eye on it so it doesn’t get too dark.
Once it’s baked, carefully take it out and let it cool completely on a wire rack. Patience is a virtue here, my friends, especially before we frost!

For the Frosting:

In a clean medium bowl, beat together the softened cream cheese, sugar, and vanilla extract. Whip it until it’s super smooth and creamy. It should be spreadable and delicious!

Assembly:

Once your cookie crust is totally cool, it’s time to spread that luscious frosting evenly all over it.
Now, get creative with your fruit! Arrange your prepared strawberries, kiwi, blueberries, and mandarin oranges over the frosting. Make it as pretty as you like – think a colorful sunburst or a random, beautiful pattern.
This is important: Chill your masterpiece in the refrigerator for at least 30 minutes. This helps the frosting set up, making it easier to slice and serve without everything sliding off.

And there you have it! A stunning Fruit Pizza ready to be devoured.

Substitutions & Additions

This recipe is so forgiving and fun to play with! Here are some ideas:

Fruit Swap: Feel free to use any fresh fruit you have on hand! Blackberries, raspberries, sliced peaches, grapes, or even pomegranate seeds would be divine. Just make sure they’re ripe and delicious.
Citrus Zest: For an extra zing, add a little lemon or lime zest to the frosting. It brightens everything up!
Whipped Cream Frosting: If cream cheese isn’t your favorite, you could try a stabilized whipped cream frosting. Just whip heavy cream with a touch of powdered sugar and vanilla until stiff peaks form.
Chocolate Drizzle: Feeling decadent? Melt some white or dark chocolate and drizzle it over the fruit for an extra special touch.
Cookie Crust Variations: You could try adding a touch of cinnamon or even some finely chopped nuts to the cookie dough for a different flavor profile.

Tips for Success

A few little tricks can make this fruit pizza even more amazing:

Room Temperature Ingredients: I can’t stress this enough! For both the crust and the frosting, using room temperature butter, egg, and cream cheese makes a world of difference in achieving a smooth, well-combined batter and frosting.
Don’t Overmix the Dough: Overmixing can lead to a tougher cookie crust. Mix just until the ingredients are combined.
Cool Completely: Seriously, let that crust cool all the way down before frosting. Warm crust + frosting = melty mess!
Drain Fruit Well: If you’re using fruits like canned mandarin oranges or pineapple chunks, make sure they are drained very well to avoid a soggy pizza.
Prep Ahead: You can bake the cookie crust a day in advance and store it at room temperature, wrapped tightly in plastic wrap. Make the frosting ahead of time and store it in the fridge; just let it soften slightly before spreading. Assemble closer to serving time for the freshest fruit.

How to Store It

Leftovers (if there are any!) are easy to manage. Store your fruit pizza in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The fruit will soften a bit over time, but it will still be delicious!

FAQs

Got a burning question? I’ve got answers!

Q: Can I make the cookie crust ahead of time?

A: Absolutely! Bake the crust and let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to 2 days. Just frost and top with fruit when you’re ready to serve.

Q: My fruit seems to be sliding off. What did I do wrong?

A: Make sure you chilled the pizza for at least 30 minutes after assembling. This allows the frosting to firm up, helping to hold the fruit in place. You can also try arranging the fruit a bit closer together for a more stable mosaic.

Q: What if I don’t have a 12-inch pizza pan?

A: No worries! You can use a large baking sheet. You might need to spread the dough a little thinner, and the baking time might be a minute or two less. Just watch for that golden brown color!

Fruit Pizza

A showstopping dessert featuring a soft, chewy cookie crust topped with a dreamy cream cheese frosting and a vibrant mosaic of fresh fruit. Surprisingly simple to whip up and perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Servings 8 slices

Equipment

Medium bowl
larger bowl
Electric mixer or arm power
Wire rack
12-inch pizza pan or large round baking sheet

Ingredients

For the Cookie Crust

1.666 cups all-purpose flour The sturdy base for our pizza.
0.5 tsp baking powder Gives our crust a nice, gentle lift.
0.25 tsp salt Just a pinch to balance all the sweetness.
0.75 cup sugar For that classic, sweet cookie flavor.
10 tbsp butter, room temperature Make sure it's soft, like playdough, for easy creaming!
1 large egg, room temperature Helps bind everything together.
1 tsp vanilla extract The warm, comforting hug of flavor.
1 tsp almond extract Adds a subtle, delightful nuttiness that pairs beautifully with fruit.

For the Frosting

8 oz cream cheese, room temperature The creamy, tangy dream filling!
0.333 cup sugar Just enough to sweeten it up without being overpowering.
0.5 tsp vanilla extract More of that comforting vanilla goodness.

Fruit Topping

2 cups strawberries, sliced For that pop of red and sweet berry flavor.
2 kiwi, peeled and sliced These little green gems add a lovely tang and beautiful color.
0.333 cup blueberries Nature's tiny bursts of antioxidants and flavor.
0.25 cup mandarin oranges, drained Little sunshine pieces that are so sweet and easy to pop in.

Instructions

Preheat oven to 350°F (175°C). Get it nice and toasty!
Grab a medium bowl and whisk together your flour, baking powder, and salt. This is our dry team.
1.666 cups all-purpose flour
In a bigger bowl, it's time to cream the sugar and butter together. Use an electric mixer or just some good old-fashioned arm power until it's light and fluffy. This step is key for a tender crust!
1.666 cups all-purpose flour
Now, beat in the egg, vanilla extract, and that special almond extract. Yum!
1.666 cups all-purpose flour
Gradually add your dry ingredients (from step 2) to the wet ingredients. Mix them until they're just combined. Don't overmix – we want a tender cookie, not a tough one!
1.666 cups all-purpose flour
Now, for the fun part! Press this lovely dough into a 12-inch pizza pan or a large round baking sheet. You want an even layer, like you're setting the stage for our beautiful fruit.
Bake for about 12-15 minutes, or until the edges are a pretty, light golden brown. Keep an eye on it so it doesn't get too dark.
Once it's baked, carefully take it out and let it cool completely on a wire rack. Patience is a virtue here, my friends, especially before we frost!
In a clean medium bowl, beat together the softened cream cheese, sugar, and vanilla extract. Whip it until it's super smooth and creamy. It should be spreadable and delicious!
1.666 cups all-purpose flour
Once your cookie crust is totally cool, it's time to spread that luscious frosting evenly all over it.
Now, get creative with your fruit! Arrange your prepared strawberries, kiwi, blueberries, and mandarin oranges over the frosting. Make it as pretty as you like – think a colorful sunburst or a random, beautiful pattern.
1.666 cups all-purpose flour
This is important: Chill your masterpiece in the refrigerator for at least 30 minutes. This helps the frosting set up, making it easier to slice and serve without everything sliding off.

Notes

Feel free to swap in your favorite fruits! Raspberries, blackberries, grapes, or even some thinly sliced peaches would be amazing. You can also add citrus zest to the frosting for an extra zing, or drizzle with melted chocolate for a decadent touch. Bake the cookie crust a day in advance and store it at room temperature, wrapped tightly in plastic wrap. Make the frosting ahead of time and store it in the fridge; just let it soften slightly before spreading.