Fruit Pizza

Fruit pizza is a fun and easy dessert that is loved by kids and adults alike.  It is customizable to just about anyone’s tastes, and it a festive treat for all those holiday gatherings.

The basic formula for this delectable delight is sugar cookie crust + a spreading of sweetened cream cheese + fruit spread as “sauce” + fresh fruit.  Beyond this, the possibilities are endless.

Step 1:  Roll half of a batch of cookie dough out into a circle, 8-10 inches in diameter (recipe provided below).  Dust the rolling surface with powdered sugar to avoid sticking, if necessary.  Trim the edges to make it perfectly round and smooth (I use the bottom of a spring-form pan as a guide) and transfer to a lined or greased cookie sheet to bake.

Step 2:  Bake at 350º for 12-15 minutes, or until the top and edges are brown.  Allow to cool completely.

Step 3:  Cream together 8 ounces of cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla until soft and fully combined.  Spread the cream cheese mixture carefully and evenly to the edges of the cookie crust.  (This is enough for 2 round pizzas or one rectangular fruit pizza.) 

Step 4:  To make the fruit spread, combine one cup of strawberry jam (or whatever flavor you choose), two tablespoons of water and the juice from one half of a lemon in a blender until smooth.  Spread the fruit spread over the cream cheese.  (As with the cream cheese, this is enough for 2 round pizzas or one rectangular fruit pizza.)

Step 5:  Top with your choice of fresh fruit.  Have fun with this.  If you have kids, let them get involved, and be creative by making fun designs, pictures, or words with your toppings.  My favorite choices include berries, grapes, kiwi, peaches, and pineapple….or whatever is in season.  I’m not a fan of crunchy fruits, like apples, as a topping.  And be careful about adding fruits that quickly oxidize (or turn brown), such as bananas, too far in advance.  To slow the oxidation, squeeze lemon or lime juice over the fruit before adding it to your pizza.

Check out this version to the right that I made for the 4th of July holiday a few years ago with strawberries, green grapes, and blueberries…

Easy cookie crust option:  To avoid the complication of having to roll out the sugar cookie dough, spread the chilled dough into the bottom of a greased cookie sheet, jelly roll pan, or glass baking dish.  Continue to follow steps 2 through 5 above.

Sugar Cookie Dough Recipe


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • seeds scraped from 1/2 vanilla bean or 1 teaspoon of pure vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


Sift together the flour, baking powder, and salt in a medium bowl.  In a separate bowl or standing mixer, cream together the butter and sugar until smooth.  (Save the butter wrappers for greasing later.)  Add the egg and beat until light and fluffy (in a standing mixer, that’s about 3 minutes).  Add the vanilla and stir until it’s combined.  Add the flour mixture, one cup at a time, and mix until it is combined and the dough pulls away from the sides.  Cover and refrigerate for 20-30 minutes. 


  • The dough can be made a day or more ahead of time.  Store it in the refrigerator if you plan to use it within 24 hours.  Otherwise, store it in the freezer.
  • One batch of dough is enough for two fruit pizza crusts.
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