Bright and colorful Dessert Fruit Pizza with a sugar cookie crust, cream cheese frosting, and a citrus glaze. A potluck showstopper!
Making a Dessert Fruit Pizza has been on my bucket list foorrreeeeveeer. Well, CHECK. Done and done. And I’m so glad I finally made it, because it did not disappoint!
It’s a labor of love, though. Fruit Pizza, while easy (I swear!), still has several steps and not something that you can just whip up in 30 minutes, or decide to make at the last minute. Which is why I’ve put it off for so long.
Dessert Fruit Pizza is definitely something that turns heads at a summer get together.
It’s basically a gigantic sugar cookie, covered with a luscious cream cheese spread, and topped with beautiful fresh fruit. What’s not to love?
Do I have to chill the dough beforehand?
Yeeessss. The dough for the sugar cookie crust needs to be chilled for at least 30 minutes (or up to a day) before you spread it into your pizza pan. Otherwise, it has a tendency to spread too much and spill over the edge of the pan while baking.
Can I use store-bought sugar cookie dough instead?
Yep! BUT, store-bought dough tends to be thinner, so you might end up with a crispier crust than intended or need to adjust your baking time slightly.
Do I have to use the citrus glaze?
Nope! Many dessert fruit pizzas are made without a glaze. But I personally think the glaze component takes the fruit pizza from 10 to 15. It gives the fruit a finishing sheen that is so beautiful and really locks in all those vibrant colors. Plus, another layer of deliciousness.
What type of fruits should I use?
Any! This is your chance to be creative and have fun. Use your favorites and what’s in season. For summer, I love all the different berries, peaches, pineapple, kiwi, and mandarin oranges. A fall themed fruit pizza would be great with pears, apples, plums, grapes, figs, or pomegranate seeds. I personally think the more color and variety, the better, but a simple pattern with only strawberries and blueberries would be so festive for Memorial Day, 4th of July, or Labor Day. You can slice or chop your fruit, too, so there are a lot of options to play with.
Do I have to make this in a circular pizza pan?
I used a 12-inch circular pizza pan for mine and this recipe is based on that. But I’ve heard of people doubling the crust to fit a rectangular 12×17-inch cookie sheet and as long as the thickness is the same, the bake time should be similar.
Can I prep this in advance?
You can prepare the sugar cookie crust and cream cheese toping up to 1 day in advance. Keep the cooked and cooled crust at room temperature, covered tightly. Keep the cream cheese topping in the refrigerator, covered tightly, and then allow it to soften slightly at room temperature for easier spreading. Frost, assemble your fruit, and glaze the day of serving and keep chilled until ready to serve.
Don’t wait to make this like I did. Make it asap. Make it before summer ends and serve it when you have friends or family over. They will love it, not only for the fantastic sweet taste, but the gorgeous presentation. Also? It’s fun to make and you can vary it every single time!
Other fruit dessert recipes, perfect for summer, that we love!
- Easy Strawberry Skillet Cake
- Strawberry Rhubarb Crumble
- Mandarin Orange Pretzel Dessert
- White Chocolate Raspberry Parfaits
Dessert Fruit Pizza
For the Crust
- 1/4 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the Glaze
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup (no-pulp) orange juice
- 1/4 cup water
For the Topping
- 8 ounces cream cheese , softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- approximately 3-4 cups fresh fruit of your choosing
- In a medium bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add in the egg and vanilla and combine.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt; add to the creamed butter mixture and beat until combined.
- Cover tightly and chill dough for 30 minutes (or up to 24 hours.)
- Preheat oven to 350 degrees F.
- Coat a 12-inch pizza pan with nonstick cooking spray; press chilled dough onto the pan in a flat even circle.
- Bake for 12-14 minutes or until light golden brown. Remove from oven and cool completely.
- In the meantime, make the glaze. In a small saucepan, whisk together the sugar and cornstarch; pour in the orange juice and water and whisk until combined. Bring to a boil, then immediately turn down the heat to medium-low, stirring continuously until thickened, 1-2 minutes. Take off the heat and allow to cool completely.
- For the topping, in a medium bowl with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Add in the heavy cream and vanilla; beat until combined.
- Spread topping evenly over cooled cookie crust, arrange fruit over the top, and gently brush with the glaze.
- Slice and serve!
- Leftovers keep well in the refrigerator for up to 3 days.
- For questions on what fruit to use, advance preparation, and using store-bought cookie dough, please read the full article.
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