I baked a colorful fruit pizza on my soft sugar cookie crust, and my Fruit Pizza With Homemade Crust hides a playful surprise under the fruit that will have you eager to read on.

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I can’t resist a classic fruit pizza, and after testing this one I keep coming back for more. I love the way silky cream cheese plays against bright strawberries and scattered blueberries, the contrast is weirdly addictive.

I build it like I’m arranging art, then I always eat the ugly slice first because patience is not my strong suit. If you want a Fruit Pizza From Scratch that actually wows a crowd, try this version, there’s a small trick that keeps the topping smooth and the fruit looking fresh, but I’m not telling everything here, you’ll have to try it

Ingredients

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Unsalted butter: adds richness and fat keeps crust tender, high in calories little protein
Granulated sugar: sweetens heavily pure carbs no fiber spikes blood sugar
Cream cheese: creamy adds tang and protein still high in fat balances sweetness
Strawberries: juicy bright slightly tart rich in vitamin C and fiber
Blueberries: sweet antioxidants fiber rich low calorie great for color
Kiwis: tangy high in vitamin C and fiber add tropical brightness
Mandarin segments: sweet juicy adds citrus notes some vitamin A and C
Apricot jam glaze: makes fruit glossy adds sweetness mostly sugar optional for shine
Fresh mint: aromatic adds freshness negligible calories nice visual contrast

Ingredient Quantities

Cookie crust: 1 cup (2 sticks) unsalted butter, softened

Cookie crust: 1 cup granulated sugar

Cookie crust: 1 large egg, room temperature

Cookie crust: 1 teaspoon vanilla extract

Cookie crust: 2 1/2 cups all purpose flour

Cookie crust: 1 teaspoon baking powder

Cookie crust: 1/2 teaspoon fine salt

Cream cheese topping: 8 ounces cream cheese, softened (about 1 block)

Cream cheese topping: 1/4 cup unsalted butter, softened

Cream cheese topping: 1 1/2 cups powdered sugar, sifted if lumpy

Cream cheese topping: 1 teaspoon vanilla extract

Fruit toppings: about 1 pint strawberries, hulled and sliced

Fruit toppings: 1 cup blueberries

Fruit toppings: 1 cup raspberries or blackberries (or a mix)

Fruit toppings: 2 kiwis, peeled and sliced

Fruit toppings: 1/2 cup mandarin orange segments, drained

Optional glaze: 1/4 cup apricot jam

Optional glaze: 1 tablespoon water (to thin the jam)

Optional garnish: fresh mint leaves, a handful

How to Make this

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1. Preheat oven to 350°F (177°C). In a large bowl cream 1 cup softened butter with 1 cup granulated sugar until light and a bit fluffy, then beat in 1 room temperature egg and 1 teaspoon vanilla.

2. Whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt, add to wet ingredients and mix until a soft dough forms.

3. Press the dough evenly into a 12-inch pizza pan or round baking sheet so it covers the bottom and comes slightly up the edges; bake 12 to 15 minutes until very lightly golden. Cool completely on a wire rack before assembling.

4. While crust cools make the topping: beat 8 ounces softened cream cheese with 1/4 cup softened butter until smooth, then add 1 1/2 cups powdered sugar (sift first if lumpy) and 1 teaspoon vanilla and beat until creamy and spreadable.

5. Spread the cream cheese mixture over the fully cooled cookie crust, leaving a small border so it looks like a pizza. If the topping seems too soft chill 10 to 15 minutes to firm it up.

6. Prepare fruit: hull and slice about 1 pint strawberries, drain 1/2 cup mandarin segments and pat dry, peel and slice 2 kiwis, measure 1 cup blueberries and 1 cup raspberries or blackberries (or a mix). Arrange fruit on the pizza in whatever pattern you like, start from the center and work out for a pretty look.

7. For a glossy finish warm 1/4 cup apricot jam with 1 tablespoon water until thin and brush lightly over the fruit to seal and add shine, you can microwave for 15 to 25 seconds and whisk if you prefer.

8. Garnish with a handful of fresh mint leaves if using, they add a nice pop.

9. Chill the assembled fruit pizza at least 1 hour so it sets and slices cleanly, then slice with a sharp knife and serve.

10. Store leftovers covered in the fridge up to 2 days, but the fruit may get a little watery after that.

Equipment Needed

1. 12-inch pizza pan or round baking sheet
2. Large mixing bowl
3. Stand mixer or hand mixer (or a whisk and lots of elbow grease)
4. Measuring cups and measuring spoons
5. Rubber spatula and an offset spatula for spreading
6. Wire cooling rack
7. Cutting board and a sharp knife
8. Pastry brush and a small microwave safe bowl or small saucepan for the glaze

FAQ

Q: Do I have to bake the cookie crust? A: Yes, bake the crust at 350 F for about 12 to 15 minutes or until the edges are lightly golden, then let it cool completely before spreading the cream cheese topping so it wont melt and slide off.

Q: Can I make parts of this ahead of time? A: Totally, you can bake the crust 1 to 2 days ahead or freeze it up to a month, and the cream cheese topping can be mixed a day ahead; assemble the pizza the same day you plan to serve it for best texture and look.

Q: How do I keep the fruit from making the crust soggy? A: Drain and pat fruit dry, arrange a thick layer of cream cheese first, and brush a thin apricot jam glaze (warmed with a little water) over the fruit to seal in juices, that really helps prevent weeping.

Q: Can I use frozen fruit instead of fresh? A: You can but thaw it completely and drain very well, frozen fruit tends to get soft and release more juice so fresh is better if you want a pretty, not soggy pizza.

Q: Any easy swaps for allergens or pantry limits? A: Use vegan butter and vegan cream cheese for a dairy free version, swap gluten free 1-to-1 flour blend for the all purpose flour (you might need a touch more liquid), and powdered sugar is essential for smooth topping so dont skip it.

Q: How should I store leftovers and how long will they keep? A: Store covered in the fridge for 2 to 3 days, but note the fruit will gradually release juice and soften, so leftovers are best eaten the same day or the next day.

Best Fruit Pizza (Recipe & Video) Substitutions and Variations

Cookie crust butter: swap with 1 cup stick margarine (1:1) for a vegan-friendly crust, or 1 cup solid coconut oil (use chilled, 1:1) for a slightly coconutty, crumblier base, or use 1 cup vegan buttery spread (1:1) if you want less dairy. They’ll change texture a bit, but it’ll still taste great.
Granulated sugar (crust): use packed brown sugar 1:1 for a chewier, slightly caramel flavor, or coconut sugar 1:1 for a more caramel-y, lower-glycemic option, or a 1:1 erythritol-based granulated sweetener if you need low-calories. Note: liquid sweeteners like honey need recipe tweaks, so avoid those here.
All purpose flour: swap with a cup-for-cup gluten free flour blend (1:1) to make it GF, or whole wheat pastry flour 1:1 for a nuttier, denser crust, or start with about 3/4 the amount of oat flour and add more if the dough seems too wet, you’ll get a softer, more tender crust.
Cream cheese (topping): use mascarpone 1:1 for a richer, milder flavor, or Neufchatel 1:1 for lower fat with almost the same result, or blend 8 oz silken tofu + 1-2 tbsp sweetener and a splash lemon juice for a vegan alternative (texture’s a little different but still creamy).

Pro Tips

1. Make sure the cream cheese and butter are really soft before you mix them, otherwise you’ll end up with little lumps or overworked frosting. If it still seems too runny after mixing, pop it in the fridge 10 minutes, then stir again.

2. Pat the fruit dry, especially berries and mandarin segments, nobody likes a soggy crust. Also slice the bigger fruits the same thickness so it looks nicer and cuts cleanly.

3. For extra shine and to keep the fruit from sliding around, warm a spoonful of jam with a splash of water and brush it on. If you want more tang add a few drops of lemon juice to the jam, it wakes the fruit up.

4. Assemble as close to serving time as you can, or store the fruit separately and add right before guests arrive. If you must store the whole thing cover loosely and use a paper towel in the container to soak excess moisture so the crust stays more crisp.