This fun and colorful fruit pizza is my excuse to eat fruit after every meal! It starts with a sugar cookie base and is topped with a luscious layer of cream cheese frosting. I topped mine with my favorite fresh fruits!
Back in college, my roommate held a waitressing job in the evenings. For a few months, she worked at a restaurant called Pie Works (sadly, only a few locations remain). Once in a blue moon, she’d bring back an entire fruit pizza for me and my suitemates to share. Needless to say, that fruit pizza was gobbled up in the blink of an eye.
While I’ve made fruit pizza before, I thought it would be fun to try a different recipe. With the summer ticking away, I wanted to showcase the season’s last hurrah with some bright and colorful fruit. This time, we opted for strawberries, kiwis, grapes and blueberries.
I was surprised at how quickly we ate up this fruit pizza. I think it was gone within 2-3 days, even though my portion sizes were pretty small. This dessert is a great way to get kids involved – have them decorate the pizza with some fruit and watch them devour it! You could probably also make individual pizzas if you have picky eaters or people who don’t like to share (ME!!).
We thoroughly enjoyed this dessert and rated it pretty high. My husband’s gripe is that it needed more fruit, but I didn’t think it was worth docking an entire point for that. I thought that the sugar cookie base would have been better with some almond extract, but that’s my personal preference. Regardless, this is a recipe I would absolutely make again.
Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
- 1 and ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 12 Tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Cream cheese layer
- 1 8-ounce package cream cheese softened
- 6 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 5 cups your favorite fresh fruits washed, chopped
- ¼ cup apricot preserves
- 1 Tablespoon water
Make the cookie
- Preheat your oven to 350°F. Line a baking sheet or baking stone with parchment paper and set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and mix well.
- Turn the mixer to low and slowly add in the dry ingredients, mixing until everything just comes together.
- Transfer the dough to your prepared baking sheet. Grease or flour your hands or a rolling pin and shape it into a large circle about ¼ inch thick all the way around.
- Bake in your preheated oven for 11-14 minutes or until the side starts to turn a light golden brown. The cookie may look underbaked, and that's OK. Do NOT overbake this or else your cookie will be hard and crunchy.
- Allow the cookie to cool completely while you prepare the cream cheese layer.
Make the cream cheese layer
- In the bowl of a clean stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cream cheese, sugar and vanilla together until light and fluffy, about 2-3 minutes.
Decorate the pizza
- Once the cookie has completely cooled, spread the cream cheese on top of the cookie in an even layer.
- Decorate the pizza with your fresh fruit, arranging them in whatever pattern you like.
- Heat the apricot preserves in the microwave for about 25-30 seconds. Add the water and mix well. Brush the mixture on top of the fresh fruit.
- Slice and enjoy.