Easy Fruit Pizza is a delicious dessert that is great to serve for any party, potluck or picnic.
It starts with sugar cookie dough that has been spread out on a large pizza pan or baking sheet. After it is cooked and cooled a sweetened cream cheese layer is spread on top.
And finally the last step is to place thin slices of fruit on top of the cream cheese spread. Not only is it a cool and refreshing dessert, but it also makes for a beautiful presentation.
You can serve it for just about any occasion, including bridal and baby showers. But my favorite time to serve it and cold veggie pizza is for those summertime picnics such as Memorial Day, Independence Day, Labor Day and of course, family reunions!
Suggested Fruits To Use For Patriotic Holidays
- Red Grapes
- White Pears
Suggested Fruits For Other Special Occasions
- Green Grapes
- Mandarin Oranges
- White Pears
How to Make Easy Fruit Pizza
1 package refrigerated sugar cookie dough
Cream cheese, room temperature
Unsalted butter, room temperature
Pure vanilla extract
The first step in making this fruit pizza is to bake the sugar cookie dough. I most often will buy a prepackaged roll of sugar cookie dough at the grocery.
However, if you have a favorite homemade, sugar cookie recipe you can certainly use that as well. However, in order for the crust to not spread over the pan, chill the dough for at least 30 minutes before baking.
Grease a 12 inch round pizza pan or a large baking sheet. Or line the pan with parchment paper.
Remove the chilled cookie dough from the refrigerator and break the dough in chunks across the prepared pan. Press the dough into the pan about 1/2 inch from the edges.
You can also roll the dough with a well floured rolling pin.
Bake in a preheated oven until the edges are very lightly browned. Be sure not to over bake the fruit pizza dough or the crust will be too crunchy.
Once the dough is just beginning to turn light brown, immediately remove it from the oven and set aside. Allow the crust to cool completely.
While the crust is cooling slice the fruit and set aside. However, if you are using a fruit that oxidizes quickly, such as bananas or apples, it is best to wait to slice them right before serving.
Prepare the Fruit & Cream Cheese Layer
After the fruit is sliced, cover and place in the refrigerator to keep cool. Then prepare the fruit pizza cream cheese layer.
Be sure to start with room temperature cream cheese and butter. Otherwise you risk having clumps in your sweetened cream cheese layer.
In a medium bowl beat the cream cheese and butter together using a handheld or stand mixer fitted with a paddle or whisk attachment on medium speed until smooth. This will take approximately 2-3 minutes.
Then slowly add the confectioners’ sugar and 1 tablespoon of milk to the mixture. Start beating on low speed and slowly increase to medium speed and beat for 2 minutes.
Next, add the vanilla extract and beat for 1 additional minute. Add up to 1 more tablespoon of milk if needed to thin the frosting and beat until well incorporated, approximately 1 minute.
When the cooked cookie dough is completely cooled, spread the frosting in a thick, even layer over the top. Spread to within 1/4 inch of the edges to leave a crust appearance.
Decorate with the sliced fruit of choice. Refrigerate for at least 30 minutes before serving.
When you are ready to serve, use a pizza cutter and slice the fruit pizza into wedge slices or rectangles. I personally find that it is easier to eat and serve when cut into small rectangles.
Refrigerate leftovers for up to 3 days.
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- 16.5 ounce ready to bake, refrigerated sugar cookie dough
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1–2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- assorted sliced fruit
- Preheat oven to 350°F (177°C). Grease an 11 x 13 baking sheet or a 12 inch round pizza pan.
- Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even circle or rectangle within 1/2 inch of the edge of the pan.
- Bake for 18-20 minutes or until the edges are very lightly browned. Be sure not to over bake. Allow crust to cool completely.
- While the crust is cooling slice the fruit and set aside.
- In a medium bowl beat the room temperature cream cheese and butter together using a handheld or stand mixer fitted with a paddle or whisk attachment on medium speed until smooth.
- Add the confectioners’ sugar and 1 tablespoon of milk. Beat for 2 minutes. Add the vanilla extract and beat for 1 additional minute. Add up to 1 more tablespoon of milk if needed to thin the frosting and beat for 1 minute.
- Spread the frosting in a thick layer over the cooled sugar cookie crust.
- Decorate with sliced fruit.
- Refrigerate at least 30 minutes. Cut into slices and serve.
Refrigerate leftovers for up to 3 days.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 23mgSodium: 57mgCarbohydrates: 18gFiber: 0gSugar: 16gProtein: 1g