Summer Party Fruit Pizza (Printable)

A colorful, crowd-pleasing dessert featuring a sugar cookie crust topped with creamy frosting and fresh fruit.

# What You'll Need:

→ Cookie Crust

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ Cream Cheese Frosting

08 - 8 ounces cream cheese, softened
09 - 1/4 cup unsalted butter, softened
10 - 1 1/4 cups powdered sugar
11 - 1 teaspoon vanilla extract

→ Topping

12 - 2 cups mixed fresh fruit, sliced (strawberries, blueberries, kiwi, pineapple, grapes, mandarin oranges)
13 - 2 tablespoons apricot jam, optional
14 - 1 tablespoon water, if using jam

# Method:

01 - Preheat oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar until light and fluffy.
04 - Add egg and vanilla extract to the butter mixture, mixing until combined.
05 - Gradually add dry ingredients to wet mixture and stir just until combined.
06 - Press cookie dough evenly onto prepared pan, forming a circle approximately 1/3 inch thick.
07 - Bake for 13 to 15 minutes until edges are lightly golden. Cool completely on a wire rack.
08 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy and spreadable.
09 - Distribute frosting evenly across the cooled cookie crust.
10 - Arrange fresh fruit in decorative patterns over the frosting.
11 - Microwave apricot jam with water for 20 seconds, stir, and brush lightly over fruit for a glossy finish.
12 - Refrigerate for at least 1 hour before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but honestly, it takes less time than most people think.
  • Everyone at the table reaches for it first because fruit and cookies together just hit differently.
  • You can make the crust and frosting the night before, so day-of stress basically disappears.
  • It's one of those rare desserts that feels light enough after a heavy meal but still completely indulgent.
02 -
  • Juicy fruits like melon or very ripe peaches will make your crust soggy, so stick with firmer options and add them as close to serving time as possible.
  • The crust and frosting can absolutely be made a day ahead and kept in the fridge separately—only add the fresh fruit within a few hours of serving.
03 -
  • Don't skip cooling the crust completely before frosting—I learned this when my first attempt turned into a frosting-soaked mess, and now I'm militant about it.
  • Room temperature cream cheese and butter are absolutely essential; cold cream cheese will stay lumpy no matter how hard you beat it, so take them out of the fridge 30 minutes before you start.
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