Fruit Pizza Recipe

This is the best fruit pizza recipe with a soft sugar cookie crust, cream cheese frosting, and fresh fruit on top. It's an easy summer dessert that is colorful and crowd-pleasing!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Ingredients

4 ounces cream cheese , softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
8 ounces Cool Whip , softened
1 (1-pound) package premade Pillsbury sugar cookie dough , can also use homemade cookie dough
1 (15-ounce) can mandarin oranges
2 kiwis
1 pound strawberries
1 pint raspberries
½ pint blueberries
1 (15-ounce) can pineapple , or use freshly cut pineapple

Instructions

Prep. Preheat the oven to 350°F and lightly grease a round glass pizza pan.
Cream cheese frosting. In a large bowl, whip together 4 ounces cream cheese, 2 Tablespoons sugar, and 1 teaspoon vanilla. Fold in 8 ounces Cool Whip. Chill until ready to use.
Press the dough into the pan, about 1/8 inch thick. Pierce several times with a fork.
Bake 10 to 15 minutes, or until edges are lightly golden. Let cool completely.
While the cookie is cooling, drain the fruit and set on paper towels to absorb excess juices.
Assemble. Using a rubber spatula, spread an even layer of frosting over the cooled cookie dough crust. Arrange fruit in fun patterns. Keep chilled until ready to serve.

Notes

Cookie dough: I use premade sugar cookie dough for convenience, however homemade cookie dough works great too.

Make ahead: Prepare the cookie crust and frosting up to 1 day in advance. Store the cookie in an airtight container at room temperature and the frosting in an airtight container in the refrigerator. Frost and assemble the day of serving.

Substitutions: Feel free to substitute any of the fruit toppings with mango, blackberries, grapes, bananas and more.

Make a flag fruit pizza:

Preheat oven to 350°F and spray a 9×13- or 15-inch rimmed baking sheet with nonstick spray.
Press cookie dough into baking sheet, then pierce a couple times with a fork.
Bake for 8-10 minutes, until edges are lightly golden. Let cool.
Spread frosting on top and decorate with blueberries for the stars and strawberries for the stripes.

TIP: If you want to make the actual number of stars and stripes, you may want to try doubling the recipe and baking in a big sheet pan.

Storage: Keep leftovers stored in an airtight container in the fridge up to 3 days.

Nutrition