Fruit pizza recipe. In my kitchen, that means family is close by. I don’t rush. I let the dough rest while we talk. The oven warms up the whole room. There’s always a kid sneaking a berry, always a laugh when the frosting goes on too thick. It’s simple. I press the crust with my hands, I don’t worry about perfect. We use whatever fruit is left in the bowl. By the time it’s done, the tray is already half empty. This is how I feed the people I love.
Table of Contents
Table of Contents
Why You’ll Love This Easy Fruit Pizza Recipe
- You don’t need a chef’s hat. If you’ve got hands, you’re good.
- The crust is so soft, sometimes I have to hide it so nobody steals a bite before it cools.
- The frosting? I could eat it with a spoon, but don’t tell my doctor.
- Any fruit works one time I used what was left from a fruit salad, and nobody noticed.
- When you put it on the table, even the grumpy uncle smiles.
- Perfect for birthdays, or for Tuesday when you just need something sweet.
- You make this once, everyone asks when you’ll do it again. They don’t care if it’s a little crooked.
Trust me, you’ll want to lick the plate. I won’t judge.
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Fruit Pizza Recipe: The Ultimate Foolproof Guide
- Total Time: 39 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Fruit pizza recipe just like Nonna Teresa makes—soft sugar cookie crust, rich cream cheese frosting, and a mountain of colorful fruit. Simple, joyful, and always gone in minutes.
Ingredients
For the cookie crust:
1 and 1/2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
For the frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 and 1/4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
For the topping:
2–3 cups fresh fruit: strawberries, blueberries, kiwi, grapes, oranges—whatever you have
Instructions
1. Mix flour, cornstarch, baking powder, and salt in a bowl.
2. Beat butter and sugar together until fluffy. Add egg and vanilla, beat again.
3. Add dry ingredients to wet and mix just until combined. Sticky dough is good!
4. Cover and chill dough 20 minutes while you preheat oven to 350°F (177°C).
5. Press dough into a pizza pan with your hands—don’t worry about perfect edges.
6. Bake 17–19 minutes, just until the edges look a little golden. Let cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Add sugar and vanilla, beat until creamy.
8. Spread frosting over the cooled crust.
9. Arrange fruit on top any way you like—make it neat or make it a happy mess.
10. Slice and serve right away. Watch how fast it disappears!
Notes
Use whatever fruit you have—there are no rules here.
Let the kids help decorate—messy means fun.
Chilling the dough keeps the crust soft and tender.
Block cream cheese works best for thick frosting.
Store leftovers covered in the fridge (if you have any left).
Gluten-free flour works great too!
Share your fruit pizza with us on Facebook or Pinterest!
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Fun & Trendy Pizza Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: fruit pizza recipe, party dessert, summer, Nonna Teresa
What You’ll Need for My Fruit Pizza
For the Soft Sugar Cookie Crust
- 1 and 1/2 cups (188g) All-Purpose Flour (spooned & leveled)
- 2 teaspoons Cornstarch
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup (115g) Unsalted Butter, softened to room temperature
- 3/4 cup (150g) Granulated Sugar
- 1 large Egg, at room temperature
- 2 teaspoons Pure Vanilla Extract
For the Creamy Cream Cheese Frosting
- 8 oz (226g) Full-Fat Block Cream Cheese, softened (the block kind, not the tub—trust me!)
- 1/4 cup (60g) Unsalted Butter, softened
- 1 and 1/4 cups (150g) Confectioners’ Sugar
- 1 teaspoon Pure Vanilla Extract
For the Fruit Topping
- 2–3 cups Fresh Sliced Fruit (e.g., strawberries, blueberries, kiwi, mandarin oranges)
Tip from me: Taste the fruit. If it’s sweet, great. If it’s tart, even better it keeps things lively.
How to Make Fruit Pizza: A Step-by-Step Guide
Step 1: Prepare the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar for about 2 minutes until the mixture is pale and fluffy. This step is key to a tender crust!
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- Form the Dough: Add the dry ingredient mixture to the wet ingredients. Mix on low speed just until a soft dough forms.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 20 minutes. Don’t skip this! Chilling prevents the crust from spreading and makes it easier to handle.
Step 2: Bake the Crust
- Preheat and Prep: Preheat your oven to 350°F (177°C). Lightly grease a 12-inch pizza pan or line it with parchment paper.
- Press and Shape: Press the chilled dough evenly onto the prepared pan, shaping it into a circle that reaches the edges. If the dough is sticky, lightly wet your fingertips.
- Bake: Bake for 17–19 minutes, or just until the edges are lightly golden and the center is set. Be careful not to overbake for the softest result.
- Cool Completely: Let the crust cool completely on the pan before frosting. A warm crust will melt the frosting.
Step 3: Make the Frosting & Assemble
- Beat Cream Cheese and Butter: In a clean bowl, beat the softened cream cheese and butter on high speed until completely smooth and free of lumps.
- Finish the Frosting: Add the confectioners’ sugar and vanilla extract. Beat again until the frosting is light and creamy.
- Frost the Crust: Spread the frosting in an even layer over the fully cooled cookie crust.
- Decorate with Fruit: Arrange your fresh, sliced fruit on top of the frosting in any pattern you like.
- Slice and Serve: Use a sharp knife or pizza cutter to slice. Serve immediately and enjoy!
Serving and Storing Your Fruit Pizza
You bring this fruit pizza recipe to the table, nobody waits for a fork. Cut it with a big knife or a pizza cutter whoever grabs the first slice wins. The colors always look like a party, and there’s usually a sticky handprint left behind. If you want to impress, pile the fruit high and don’t worry if some slides off. Messy means you did it right.
Got leftovers? Not for long. But if you do, cover the tray with plastic wrap or tuck slices in a container and keep them in the fridge. It stays good for a couple of days, but the truth is, it never lasts that long around here. If you want to make things ahead, bake the crust and mix the frosting the night before. Just add the fruit right before you serve, so everything stays bright and fresh.
And if you sneak a piece for breakfast the next day, I won’t say a word.
Expert Tips and Troubleshooting for a Perfect Fruit Pizza
- If you’re out of one kind of fruit, use something else. I’ve made this fruit pizza recipe with canned peaches, grapes, even frozen berries. Nobody complained.
- Don’t skip the chill time for the dough. Trust me, I tried once because I was impatient, and the crust spread all over the pan like a runaway train.
- For the frosting, use the block cream cheese, not the stuff in a tub. The tub makes it runny, and you’ll have fruit sliding everywhere. That’s no good.
- Want to make it gluten-free? Swap the flour for a blend from the store. You won’t taste the difference, but you’ll see more smiles.
- Got a crowd? Double the recipe and make two pizzas. Hide one in the back of the fridge if you want leftovers for yourself.
- My grandkids like to put chocolate chips on top. I say why not? Make it how you like.
- Every time I make this, someone new asks for the “secret.” I tell them: the secret is let everyone help, don’t worry about the mess, and save the biggest slice for yourself.
Life’s too short to fuss over perfect. This fruit pizza recipe is meant to make people happy. That’s what counts.
Frequently Asked Questions: The Fruit Pizza Recipe Everyone Wants
How do I keep my fruit pizza recipe from getting soggy?
Easy. Dry your fruit well with a towel before you put it on. And don’t skip the frosting it keeps the crust from soaking up the juices. I always add the fruit just before serving. Works every time.
Can I make this fruit pizza recipe ahead of time?
Sure you can. Bake the crust and mix the frosting the night before. Keep them separate. When you’re ready to wow the family, just frost and add your fruit. Tastes fresh, looks beautiful.
What fruits are best for this fruit pizza recipe?
Whatever you’ve got, really. Strawberries, blueberries, kiwi, grapes use what looks good. Sometimes I use peaches or pineapple. The best fruit is the kind you already love.
Can I make this fruit pizza recipe gluten-free?
Absolutely. Grab a good gluten-free flour blend at the store and use it instead of regular flour. It still turns out soft and delicious nobody even notices the swap.
Why did my frosting turn out runny on my fruit pizza recipe?
Happens to the best of us. Make sure your cream cheese and butter are soft but not melting. If it’s still too thin, pop the bowl in the fridge for a bit. That always helps.
Conclusion
This fruit pizza recipe turns ordinary moments into family celebrations sticky fingers, bigger smiles, and hearts full of laughter. A soft cookie crust, that cool cream cheese frosting, and fruit piled on top it’s simple, colorful, and always a hit. But the real magic? It’s the people gathered around the table.
If this sent your taste buds dancing, don’t stop here hop over to our Fun & Trendy Pizza Recipes for more playful ideas, or master the basics with our Guide to Pizza Dough.
When you’ve made your version, come show me! Find me on Facebook or share a snap on Pinterest I love seeing your creations.
Life’s too short to wait for dessert. Slice yourself a piece, then go feed someone you love and save the last one for yourself, too.
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