Homemade Fruit Pizza

A flavorful and fresh summertime treat, this Homemade Fruit Pizza is made with a sugar cookie base and topped with a creamy frosting and various fruits!

Course Dessert

Cuisine American

Keyword Fruit Pizza, Homemade Fruit Pizza, Homemade Fruit Pizza Recipe

Prep Time 30

Cook Time 16

Total Time 46

Servings

Calories 614kcal

Author Brandie @ The Country Cook

Ingredients

For the crust:

1 cup salted butter, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
¼ teaspoon salt
2 teaspoons baking powder
2 ¾ cups all-purpose flour

For the cream cheese topping:

8 ounces cream cheese softened to room temperature
¼ cup salted butter, softened to room temperature
½ teaspoon vanilla extract
2 cups powdered sugar

For the Fruit:

½ cup diced strawberries
½ cup blueberries
½ cup blackberries
½ cup raspberries
¼ cup chopped kiwi, about 1-2
15.5 ounce can mandarin oranges, drained

Instructions

Preheat the oven to 350℉. If using a pizza pan that isn't nonstick, you'll want to spray it with nonstick cooking spray.
In a large mixing bowl, cream together the butter and sugar with a hand mixer, until light and fluffy (about 2 minutes.)
Add the vanilla extract and egg, and mix for another 30 seconds.
Add the baking powder, and flour. Mix until just combined.
Press the dough evenly onto a 12-inch pizza pan.
Bake for 14-16 minutes or until lightly golden brown.
Cool the crust completely before moving on to the next step.
To make the topping, beat cream cheese and butter with a hand mixer until smooth for about 2 minutes.
Add powdered sugar and vanilla extract and beat until fully combined.
Spread evenly onto the cooled crust.
Decorate with fruit. Refrigerate until ready to cut and serve.

Notes

You can use store-bought sugar cookie dough instead of a homemade cookie dough.
Use any fruit that you like.
You will need a 12-inch round pizza pan for this recipe (or a 10x15-inch rectangle pan).
Make sure the crust is fully cooled before spreading on the topping.
I do not recommend freezing this recipe.
This can be made ahead, see above on my tips for that.

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