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Fruit and Cookie-Crust Pizza

Fruit and Cookie-Crust Pizza

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  • 1 18-ounce roll refrigerated sugar-cookie dough
  • 1 8-ounce package cream cheese, room temperature
  • 1 7-ounce jar marshmallow creme
  • Sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries
  • Purchased caramel sauce, warmed

Recipe Preparation

  • Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.

  • Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.

  • Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain border. DO AHEAD Crust with filling can be made 45 minutes ahead. Let stand at room temperature. Top with fruit as desired; drizzle with warm caramel sauce and serve.

Recipe by Renee Davis Cadiz Ohio,Photos by Dasha Wright EwingReviews Section

Sugar Cookie Fruit Pizza Recipe

This delicious recipe is sure to be a hit with everyone! Sugar Cookie Fruit Pizza is so yummy and looks gorgeous with all the fruit on top. You can use whatever fruit you like. This dessert is simple and delicious!

Sugar cookie crust. To get started, lightly grease a round pizza pan with non-stick spray. Press the dough into the pan. You’ll want the crust about 1/8 inch thick. Pierce the dough a couple times with a fork. Bake at 350°F for 8-10 minutes, until edges are lightly golden. Then let cool completely.

Cream cheese frosting. While the crust is baking, make the cream cheese frosting. In a large bowl, whip together the cream cheese, sugar and vanilla. Then fold in the cool whip. Once the cookie crust has cooled, spread the frosting evenly on top using a spatula.

Fruit topping. Now it’s time to top with your favorite fruit! We love to use raspberries, strawberries, mandarin oranges, kiwi, bananas, cherry pie filling, peach pie filling, etc. If using canned fruit, make sure to drain any excess liquid so the crust doesn’t get soggy. It’s so fun to create unique designs and make it super pretty. :)

This is the best Fruit Pizza recipe of all time! This easy fruit pizza recipe is beautiful and delicious! A soft sugar cookie crust with a cream cheese frosting and topped with sliced fruit. This Fruit Pizza is a staple summer recipe! I love to make it at least once every summer and top it with a colorful variety of seasonal fruit. You just can’t go wrong with a cookie topped with a rich, tangy frosting and lots of fresh fruit. Everyone loves this! You get a chewy sugar cookie base that’s covered with a luscious cream cheese topping, and layered with a generous amount of vibrantly flavored fresh fruit.

Then it’s finished with a sweet apricot jam which gives the pizza the perfect finishing sheen. As you’ll see, fruit pizzas are highly customizable to your flavor preferences and they require very little effort for an impressive looking treat!

If there's a more impressive dessert that requires so little effort, we don't know what it is! The time-saving secret behind this beautiful fruit pizza is a crust made from refrigerated sugar cookie dough, and the wow factor comes from the rainbow of fresh fruit. Cream cheese fruit pizza is a favorite in our house all summer long and this version couldn’t be any simpler. It’s colorful, bright, and bursting with fresh fruit goodness!

Sweet, creamy, juicy, and fruity from edge to edge. Each bite loaded with different fruit to go along with the cream cheese frosting and soft-baked cookie crust. Fruit Pizza is so easy to make and everyone both young and old alike will absolutely love it!

If you can chop fruit, you can make today’s recipe. It’s so simple! For the full recipe, scroll to the bottom of the page.

  1. Make the sugar cookie dough. We use my classic sugar cookie recipe as the crust and bake it on a pizza pan. I add a little cornstarch to the dough for extra softness. Chill the cookie dough for 30 minutes prior to baking to prevent it from spilling over the sides of your pizza pan.
  2. Press the cookie dough onto a pan and bake. The crust is done when the edges are very lightly browned. You need a completely cooled crust for decorating– to speed up the process, place the baked crust in the refrigerator after 10 minutes of cooling at room temperature.
  3. Chop the fruit as the cookie crust cools. Use all sorts of colorful fruit.
  4. Make the frosting. We use cream cheese frosting for the “sauce” on today’s fruit pizza. This is the most common frosting I use in my kitchen. It’s smooth, creamy, and spreads onto the crust with ease. Its flavor is the perfect balance of sweet and tangy and you only need 5 ingredients total. To mix it up, try adding a teaspoon of lemon juice for a sweet lemon cream cheese frosting.
  5. Assemble and decorate. Have fun decorating the pizza with sliced fresh fruit. Make pretty designs or pile it all on top. Little bakers love helping with this step!

Can I Make This Fruit Pizza Ahead of Time?

Yes, you can! If you want to make the pizza a few hours ahead of time, you can assemble the whole pizza (save the honey), cover with plastic wrap and refrigerate until ready to serve (top with honey just before serving). If you want to make it a day or two ahead of time, I highly recommend waiting to assemble. Make the cookie crust and, once cool, cover tightly in plastic wrap and store at room temperature for up to 2 days. You can also make the cream cheese frosting 1 to 2 days in advance just store in an airtight container in the fridge and spread on top of the cookie crust just before serving.

A 16&rdquo pie pan is a common size pan and you can definitely use it for this recipe. If you would like to fill the entire pan, you want to increase all the other ingredients by about 1/2. Use 1 ½ packages of dough, 1 ½ packages of cream cheese, etc.

Another option would be to just make about an 11&rdquo circle inside of the 16&rdquo pan (because we are allowing a ½ inch just like with a 12&rdquo pan) and using the same proportions of ingredients.

You may not end up with a perfect circle with this method, but it will allow you to use a pizza pan that you may already have.


Once your fruit pizza is prepared, it will become very hard in the freezer and the texture will change once thawed.

You can freeze the cookie crust and the fruit separately, if needed. Just thaw the crust and the fruit and add the cream cheese frosting when you want to enjoy it.

How To Make Fruit Pizza:

Next, let’s talk about how to make fruit pizza! Simply…

  1. Prep your pan. Grease either a quarter sheet pan, a 9 x 13-inch baking dish, or a 12-inch round pizza pan with cooking spray.
  2. Prep the cookie dough. Normal cookie dough vibes — just whisk together the dry ingredients, beat the butter and sugar until light and fluffy, mix in the egg and extracts, and then fold in the dry ingredients until just combined.
  3. Press the dough into the pan/dish. Press the dough evenly into your prepared pan, wetting your fingers with water if needed to prevent the dough from sticking to them. (I find it also helps to chill the dough for 10 minutes or so before pressing it into the pan, but that’s optional if you’re wanting to save time.)
  4. Bake. Bake until the dough is lightly golden. Then transfer the cookie crust to a wire baking rack to let it cool.
  5. Prep the frosting and fruit. Whisk together the frosting ingredients until combined. Gather and chop (if necessary) whatever fruit you would like to use as a topping.
  6. Decorate and serve. Then spread on the frosting, sprinkle on the fruit, maybe drizzle with a bit of honey if you’d like, and serve! I find that this pizza tastes best served immediately. (It can start to get a bit soggy after a few hours.) But you’re welcome to store any leftovers in a sealed container in the fridge for up to 48 hours.