Easy no chill sugar cookie dough, fluffy cream cheese topping, and piles of fresh fruit toppings make this Fruit Pizza a smash hit for any occasion.
I think Fruit Pizza might be magic food. It is beautiful and whimsical and insanely delicious.
If unicorns existed they would probably eat fruit pizza every day. (Not that I’m saying unicorns don’t exist – really I have no proof either way!)
With winter sputtering to a close I have been more than ready for some fun, fresh springtime fare! It was more than time to break out the fruit pizza fixings and go crazy.
Make The BEST Fruit Pizza WITHOUT a Mix
A lot of recipes call for a sugar cookie mix but there are no mixes on the market that taste like a yummy homemade sugar cookie. And of course if the cookie is not amazing the pizza is not amazing.
I did some experimenting and converted my simple no chill sugar cookie recipe and it makes an excellent crust. The flavor is to die for and slathering it with the cream cheese sauce just sends me to my happy “unicorns are real” place.
I hope you enjoy this lovely springtime treat. Happy Cooking!
Tools For The Best Fruit Pizza
I use a frosting spatula like this one to spread the cream cheese mixture unto the crust. If you do a lot of baking consider investing in one of these.
This Easy Pineapple Cake is another fruity favorite of mine!
The cookie crust in this recipe is adapted from my incredibly popular Perfect No Chill Sugar Cookie recipe. You may want to hang unto it for easy rolled out cookies!
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Homemade Fruit Pizza
To Make The Crust
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp. genuine vanilla extract never imitation
- 1/2 tsp. almond extract never imitation
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 cups all-purpose flour
To Make The Topping
- 8 oz cream cheese softened (don’t use low fat)
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- 1-2 Tablespoons milk 2% or whole is best
- 1 tsp. vanilla extract
- ½ tsp. fresh lemon juice
- assorted fresh fruit to top
To Make The Crust
- Preheat the oven to 350 F.
- In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
- On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
- Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
- Don't chill the dough!!! Press into a 12” circle in a pizza pan or on a cookie sheet.
- Bake at 350 F for 15-18 minutes until the edges are baked and set / top is set but nothing is quite starting to brown. Don’t overcook or your crust will be hard. If baking in a pizza pan the crust may rise a bit over the edges while baking. In my pan it settles back over baking leaving a nice puffed edge.
- Let the crust cool on the counter for 10-15 minutes and then refrigerate to cool the rest of the way if you are in a hurry.
To Make The Topping
- Combine the cream cheese and butter in the bowl of a stand mixer. Use the whip attachment medium-high to mix for 30 seconds. Add the Powdered sugar, 1 Tbsp. milk, vanilla and lemon juice. Beat on low until incorporated and scrape sides. If needed add the additional 1 Tbsp. of milk.
- Beat mixture on high for 3 more minutes until it is nice and creamy.
- Spread the cream cheese topping over the cool crust.
- Top with your favorite fruits in the pattern of your choice. Refrigerate leftovers. Depending on your fruit the leftovers may not last more than 1-2 days.
Saving Dough For Later: You can refrigerate the dough and use it out later. You will need to knead the dough a bit until it becomes softer or allow it to come up in temperature by leaving it on the counter for about 20 minutes.