Easy Fruit Pizza

When summer rolls around and all the fruit goes on sale, there’s one dessert that always calls my name: fruit pizza. There is just something magical about a buttery sugar cookie crust, a layer of lightly sweet cream cheese frosting, and fresh, juicy fruit on top. It’s colorful, it’s refreshing, and it somehow tastes like pure sunshine.

But here’s the thing—when I first went hunting for a fruit pizza recipe, almost every one of them wanted me to make my own sugar cookie dough. Why? WHY. I love a homemade cookie as much as the next person, but sugar cookie dough almost always requires chilling before rolling it out. That is a lot of extra steps when all I want is dessert, not a full-blown project. Plus, when I’m making a fruit pizza, I actually prefer the slightly crunchy, caramelized texture that store-bought dough gives you once it’s baked. It’s the one time I will tell you that the pre-made stuff doesn’t just work—it’s better. So, to save yourself time and end up with a crust that has that golden sugary crunch, just grab the dough from the store and move on with your life.

The result? A base that’s sturdy enough to hold the toppings without getting soggy, a frosting that’s creamy and a little tangy, and a mountain of fresh fruit that makes every slice taste like summer.

Why This Recipe Works

• No fuss: Store-bought dough saves time and effort.
  
• Better texture: That caramelized crunch from the dough is perfection.
  
• Balanced flavors: Sweet cookie, tangy frosting, and fresh fruit for the win.
  
• Customizable: Use whatever fruit is on sale or in season.
  

Making the Cookie Base

Preheat your oven to 350℉ and grease your pan, even if it’s nonstick. This is one of those small steps that makes life easier later—trust me.

Take your cookie dough out of the package and roll it into a circle about ¼ inch thick. If you’re using a round pizza pan, leave at least an inch of space between the dough and the edge of the pan to give it room to expand. If you’re using a cookie sheet, roll it out into an oval, rectangle, or whatever shape your heart desires. We are not here for perfection.

Bake for 14–17 minutes until the edges are set and the bottom is lightly browned. You’re looking for a sturdy base, so don’t pull it out too early.

Once it’s out of the oven, transfer it to a cooling rack and let it cool completely—at least 30 minutes. This part is key. If you put frosting on a warm cookie, you’ll have a melty mess instead of a pizza.

Making the Frosting

While the cookie cools, grab your cream cheese and butter and beat them together until smooth. A hand mixer or stand mixer is your best friend here—doing it by hand will give you a workout.

Once creamy, add powdered sugar and vanilla. Beat again until everything is combined and smooth. That’s it! A light, slightly tangy frosting that balances out the sweet cookie base.

Putting It All Together

Wash and slice your fruit. Spread the frosting evenly over your cooled cookie crust. Then pile on the fruit.  You can go full art project here and carefully arrange the fruit in a rainbow spiral—or, if you’re like me, just toss it on like pizza toppings. Both approaches taste equally good. Slice into wedges (or squares if you made a rectangular crust) and serve.

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Final Thoughts

This Easy Fruit Pizza is everything I love about summer desserts: simple, vibrant, and full of fresh flavor. It’s a total crowd-pleaser that looks way more complicated than it is. So next time you see those bright strawberries and golden kiwis calling to you at the grocery store, grab a roll of cookie dough while you’re at it. Dessert is practically halfway done before you even get home.