Fruit Pizza
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This Fruit Pizza with Cream Cheese Frosting is so easy to make, colorful, gorgeous and mouth watering with every bite. Piled high with fresh fruit and everyone’s favourite cream cheese frosting over a chewy giant cookie. It’s a fun recipe for all ages!
To me this recipe looks like summer. It tastes like summer. Fresh berries, peaches, kiwi on a gigantic cookie, spread generously with an amazing cream cheese frosting. This is love, my friends. I’ve made a recipe like this with a brownie base, and now it’s time to use a giant cookie! I have to say, the sturdy cookie base might be a favorite for me.
The recipe below for the frosting makes about 2 to 3 cups of cream cheese frosting. I did not use the entire thing on my cookie, but you could use the leftovers as a dip for fruit, or even better, make some cinnamon rolls, or strawberry rolls if you have some of those strawberries left. Use the remaining frosting to slather all over the rolls. You’ll be in heaven!
Ingredients
- Flour – Use all-purpose.
- Leavener – Both baking powder and baking soda. If you’re going to use one or the other, use baking powder.
- Salt – Use more or less as you prefer.
- Sugar – Both granulated sugar and icing sugar.
- Butter – I like to use unsalted so that I have full control over the sodium.
- Egg – I used a large egg.
- Vanilla – Extract, paste, or fresh vanilla bean.
- Cream cheese – Make sure your cream cheese is softened to room temperature to make mixing easier.
- Toppings – strawberries, blueberries, raspberries, kiwi, peaches.
How to make fruit pizza
- Prep: Preheat oven to 375 F degrees. Line a cookie sheet with parchment paper.
- Mix the cookie dough: In a mixing bowl whisk the all purpose flour, baking soda, baking powder, and salt together. In the bowl of your mixer add the sugar and butter, then beat for a few minutes until light and fluffy. Add egg and vanilla extract and continue mixing until the egg is fully incorporated. Add the dry ingredients and mix just until the flour is no longer visible.
- Shape the cookie: Take the cookie dough and form it into a ball. Place it over the prepared baking sheet. Flatten the ball into a round large cookie, or any shape you prefer. The cookie should be at least 1/4 of an inch in thickness.
- Bake: the cookie for about 12 to 15 minutes or until edges are golden. Let cool completely.
- Make the frosting: In the meantime make the frosting by beating all the frosting ingredients in a mixer. Add more powdered sugar until you get the desired consistency.
- Arrange: Once the cookie is completely cooled slather with the cream cheese frosting. I used about 2/3 of the frosting. Refrigerate the rest. Top with fruits and berries. Slice the fruit pizza with a pizza cutter or a large knife.
What else can I top my fruit pizza with?
Fruits
- Bananas*
- Pineapple
- Apple*
- Sliced cherries
- Mango
- Blackberries
- Orange segments
- Fresh mint leaves
Instead of cream cheese frosting
- Nutella
- Custard
- Pudding
- Whipped cream
- Buttercream
- Dulce de leche
- Chocolate sauce
- Jam
*If you use these fruits, make sure to toss them with lemon juice beforehand to prevent them from becoming brown.
How to store leftovers
This fruit pizza is best enjoyed within a day or two of making it. Store the cookie on a plate covered loosely with plastic wrap in the fridge. This will help prevent some sweating from the fruits. If you plan on having leftovers, you can make multiple smaller cookies and decorate them when you’re ready to enjoy them to help the ingredients last longer.
The cream cheese icing will last 3 days refrigerated stored in an airtight container. The cookie will also last 3 days, sealed in an airtight container, bag, or wrapped with plastic at room temperature.
Looking for more fun and easy treats like this?
- Brownie Pizza
- Pineapple Upside Down Cake
- Easy Summer Fruit Salad
- Cherry Cobbler
- Berry Yogurt Bark
- Soft Oatmeal Cookies
- Best Ever Chocolate Chip Cookies
- Blueberry Cheesecake Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Fruit Pizza
Ingredients
Cookie crust
- 1½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup butter (unsalted, softened)
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounce cream cheese
- ¼ cup butter (unsalted (1/2 stick))
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Toppings
- 10 strawberries (sliced)
- ½ cup blueberries
- ½ cup raspberries
- 2 kiwis (sliced)
- 1 peach (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cookie Crust
- Preheat oven to 375℉. Line a cookie sheet with parchment paper.
- In a bowl mix together the all purpose flour, baking soda, baking powder and salt. Set aside.
- In the bowl of your mixer add the sugar and butter and beat for a couple minutes until light and fluffy. Add egg and vanilla extract and continue mixing until the egg is fully incorporated. Add the flour and mix for an additional 2 minutes. Take the cookie dough and form it into a ball. Place it over the prepared baking sheet. Roll the ball into a round large cookie or any shape you prefer. You might need to add some more flour over your roll or over the cookie so that it doesn't stick.The cookie should be at least 1/4 of an inch in thickness.
- Bake the cookie for about 12 to 15 minutes or until edges are golden. Let it cool completely.
Cream Cheese Frosting
- Make the frosting by beating all the frosting ingredients in a mixer. Add more powdered sugar until you get the desired consistency. It should be thick enough to spread over the cookie.
Assemble Fruit Pizza
- Once the cookie is completely cooled slather it with the cream cheese frosting. I used about 2/3 of the frosting. Refrigerate the rest.
- Top with fruits and berries in your favorite pattern.
- You can slice the fruit pizza with a pizza cutter or a large knife. Serve and use leftover frosting for dipping.
Notes
- This fruit pizza is best enjoyed within a day or two of making it. Store the cookie on a plate covered loosely with plastic wrap in the fridge. This will help prevent some sweating from the fruits. If you plan on having leftovers, you can make multiple smaller cookies and decorate them when you’re ready to enjoy them to help the ingredients last longer.
- The cream cheese icing will last 3 days refrigerated stored in an airtight container. The cookie will also last 3 days, sealed in an airtight container, bag, or wrapped with plastic at room temperature.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is seriously good. My grandkids can make it with just a little help with the mixer and oven. They love picking out the fruit and decorating the pizza. A winner.
Great recipe. Your “frosting “ recipe is what I use for stuffed french toast.If you have left over frosting, Spread between two pieces of bread, dip in egg mixture and serve with fresh fruit.
Yum! That’s such a great idea 🙂
Can you use almond flour instead of all purpose flour?
Almond flour will give you a very grainy and crumbly texture! I’d suggest gluten-free flour instead.
This worked out better than other fruit pizza recipes I tried. It could be picked up by little fingers. I only used 2 cups of powdered sugar for the frosting.
I’m so happy to hear that, so glad you guys enjoyed it!
I make this all the time! People LOVE it! However, when I make it my fruit seems to get the cookie soggy around the edges. I have tried washing and cutting the fruit the night before and letting it dry, but still every time I make it the edges get soggy and there is a syrupy substance on it. Any suggestions rather than bringing my cookie naked and dressing it when I get to my destination?
That’s a tough one. Most fruits are 90%+ water, so it’s pretty much inevitable that they’ll make the cookie soggy after a few hours. Use fruits like blueberries, raspberries, blackberries, that have skins to protect the cookie. Otherwise, I would wait until I got to my destination to decorate.
Is there any way to use just a bit less sugar or will that throw off the texture? I don’t want to use any sugar substitutes though. Thanks!
Yep that’s no problem at all!
Super
Hi. Would canned fruit work as toppings? I was thinking as long as I let the fruit sections drip dry? Thanks.
Yeah exactly, as long as they are dry they should be just fine.
Where are the directions? I see the ingredients, but under make it, I only get the comments?
Hey there! Is there any chance the baking soda and baking powder amounts should be switched? It could be that I doubled the recipe… but my cookie looks like a deep dish pizza in the making! Haha!! It tastes fine though; just thought I’d ask :):)
Hi LaRetta,
The amounts are fine, there’s only 1/2 tsp of baking powder, your cookie shouldn’t have risen so much while baking. Could it be you made it too small so it ended up thicker? Mine was really 14 inches in diameter.
I did a rectangle but maybe it was a bit smaller. Oh well! We all got a kick out of anyways. And I’ll make it bigger next time. Thanks for the info!
Hi! I made this just yesterday and I’m wondering if you’d be okay with me sharing it to my blog ? 🙂
Absolutely, as long as you link back here for the recipe source.
Making this today. Can I put in refrigerator and leave it overnight. I just don’t want my cookie to get soggy. Any suggestions would be great.
Thank you,
Mona
Yeah you can actually keep the leftovers in the fridge for up to 3 days.
Hello! Could I use a large round stone (Pampered chef pizza stone) for this?
Can’t wait to try. Thanks!
Absolutely! That would work perfectly.
How big of a cookie sheet is needed for this?
I used a 14×16 inch cookie sheet.
Do you refrigerate afterwards?
Yes you should.