Pillowy Sugar Cookie Fruit Pizza Delight

Reflecting on vacations past, I’ve realized my travel style has evolved from the “see-every-site-before-the-sun-rises” approach of my youth to a more relaxed, “find-the-best-food-and-enjoy” philosophy. My recent trip to Philadelphia, accompanying my brother for his medical school graduation, was a delightful reminder of this transformation. While I appreciate history and art in measured doses, my true joy often lies in culinary exploration.

I recall a day when a marathon of historical sites, from Independence Hall to the Liberty Bell, left my brain utterly exhausted. Then came a revelation: a visit to an Italian market overflowing with artisanal cheeses and cured meats, followed by a quest for authentic Philly Cheesesteaks, and finally, an outdoor market featuring incredible Amish doughnuts and pretzels. It became abundantly clear that my engagement levels soared when delicious food was involved!

This culinary epiphany on vacation perfectly mirrors a sentiment famously expressed by comedian Jim Gaffigan: “In the end, that’s what most vacations are. Just you eating in a place you’ve never been.” He perfectly encapsulates the essence of modern travel for many of us, where exploring local flavors is just as important, if not more, than visiting landmarks. While a poolside treat in Mexico sounds heavenly, sometimes the greatest culinary adventures happen right in our own kitchens. And what better way to bring that vacation-level joy home than by crafting a stunning Sugar Cookie Fruit Pizza?

The Ultimate Sugar Cookie Fruit Pizza

If you’re familiar with my acclaimed recipe for The Softest Sugar Cookies of Your Life, then you already know the magic that awaits. That recipe isn’t just a claim; it’s a promise, backed by hundreds of glowing comments from bakers who agree it’s the absolute best. And why mess with perfection? My mission has simply been to adapt this incredible base for as many delightful uses as possible, and this sensational Sugar Cookie Fruit Pizza is a shining example of that endeavor. It takes all the qualities you love about those soft, tender sugar cookies and transforms them into an even grander, more festive creation.

The Secret to a Perfectly Soft Crust

The unparalleled tenderness and softness of this Sugar Cookie Fruit Pizza crust come from a special, often unexpected, ingredient: cream cheese. Just like in my beloved sugar cookie recipe, cream cheese works wonders by creating an incredibly delicate and moist texture that stands apart from traditional all-butter sugar cookies. While butter-only cookies can quickly become dry and crisp, cookies made with cream cheese maintain their wonderful softness for days. This quality is particularly crucial for a fruit pizza crust, as it needs to be substantial enough to support a generous layer of decadent frosting and an abundance of fresh fruit, yet remain delightfully tender and easy to cut. The cream cheese ensures the crust is rich and flavorful without being dense, creating a perfect foundation that melts in your mouth with every bite. It’s truly a game-changer!

Choosing the Best Fruit for Your Pizza

When selecting fruits for your Homemade Fruit Pizza, the golden rule is to opt for varieties that are inherently soft and easy to bite through. The goal is to create a dessert that can be effortlessly enjoyed without the need for a knife and fork. You want each bite to be a smooth, harmonious blend of the tender cookie, creamy frosting, and juicy fruit. Prioritizing soft fruits ensures a pleasant eating experience for all your guests, allowing them to fully savor the delicious combination of flavors and textures. Here are my top recommendations for achieving fruit pizza perfection:

Fruits to Avoid on Your Fruit Pizza

Just as I have strong (some might say bossy!) opinions about fruit combinations in my Best Fruit Salad recipe, I also have clear guidelines for what absolutely should NOT grace the top of your delicate Sugar Cookie Fruit Pizza. The texture and water content of certain fruits can detract from the overall enjoyment of this dessert. Here’s a list of fruits to steer clear of:

• NO APPLES: While delicious on their own, their crunchiness creates an unwelcome textural clash with the soft cookie and frosting. We want smooth, easy bites!
• NO POMEGRANATES: The seeds, though healthy, are a nuisance when trying to enjoy a smooth, creamy dessert. Some might disagree, but for a truly enjoyable fruit pizza, they’re best left out.
• NO WATERMELON or any melon for that matter: Melons are simply too watery. Their high moisture content will quickly make your beautiful frosting and crust soggy, compromising the entire dessert.
• NO PEARS: Unless you plan to serve the fruit pizza immediately after assembly, pears tend to oxidize and develop a mushy, unappealing texture. They just don’t hold up well.

Essential Tips for Fruit Pizza Perfection

Crafting the perfect Sugar Cookie Fruit Pizza involves a few key techniques that guarantee a tender crust, delightful frosting, and a beautifully presented, delicious dessert. Paying attention to these crucial steps will elevate your fruit pizza from good to absolutely outstanding, ensuring every bite is a memorable one.

• Embrace a Thick Crust: This is arguably the most important rule for achieving that signature soft and tender fruit pizza base. Unlike some cookies, we’re not aiming for thin and crispy. Roll your dough to about 3/8 inch thick. A thicker crust provides a luxurious chew and holds up perfectly under the weight of the frosting and fruit without becoming dense or crumbly.
• Chill Your Dough: Do NOT skip the chilling step for your sugar cookie crust dough before baking. This is fundamental for the cookie’s texture. Cold dough entering a hot oven helps the butter and cream cheese set, preventing the cookie from spreading too much and ensuring it bakes up thick and soft. This technique is a cornerstone of great cookie making.
• Avoid Overbaking at All Costs: I cannot stress this enough! Overbaking is the arch-nemesis of a soft sugar cookie crust. Even a couple of minutes too long can transform a tender crust into a dry, hard one, and there’s no turning back. Keep a watchful eye on your oven; the crust is done when it’s just barely golden around the edges and set in the center, not shiny. It might look slightly underdone, but trust me, it will continue to set as it cools, retaining its glorious softness.
• Less is More (Types of Fruit): While it’s tempting to pile on every fruit imaginable, remember this isn’t a fruit salad. Focus on a select few complementary fruits and repeat their pattern. Think of it like a savory pizza – you wouldn’t put every topping on at once. Choosing 3-5 varieties and arranging them artistically creates a more cohesive and visually appealing design, ensuring a balanced flavor profile in every slice.
• Thoughtful Fruit Arrangement: Plan your fruit layout so that each slice offers a delightful variety of colors and flavors. You can arrange them in concentric circles, in creative patterns, or even in delightful groupings. The goal is a visually appealing dessert that promises a balanced taste experience.
• Smart Slicing Strategies: While triangles give it that classic “pizza” look, they can sometimes result in large or awkwardly skinny pieces. For a circular fruit pizza, consider slicing an “inner circle” first. Then, slice the outer ring into wedges, and finally, cut the inner “mini” pizza into smaller slices. This method provides more manageable portion sizes.
• Rectangle Pizza for Creative Groupings: If you’re using a rectangular pan, you have a bit more surface area to play with. This shape is fantastic for creating visual “groupings” of different fruits, much like you would arrange items on a Charcuterie Board. This allows for a more varied and artistic presentation, as shown in the photo below.

Fruit Pizza Key Ingredients

Creating this irresistible Sugar Cookie Fruit Pizza requires a blend of common pantry staples and fresh, vibrant produce. Most of the ingredients for the crust and frosting are likely items you already have on hand, making this a convenient and delicious recipe to whip up. Below is a quick overview of what you’ll need; for precise measurements and full instructions, refer to the detailed recipe card at the end of this post.

How to Make the Sugar Cookie Crust

The foundation of your incredible Sugar Cookie Fruit Pizza is a perfectly baked, soft, and tender cookie crust. The process starts with ensuring your butter and cream cheese are at the ideal room temperature. If they’re not quite soft enough, a quick trick is to microwave them in a safe bowl for about 1 minute on the lowest power setting (power level 1). This gentle warmth helps them reach the perfect consistency for creaming.

You know your butter and cream cheese are ready when you can easily press your finger into them, creating a slight indentation. Once they’re softened, beat the cream cheese, butter, and granulated sugar together until the mixture is light, fluffy, and perfectly smooth. Don’t be shy with this step; scrape down the sides of the bowl thoroughly and continue beating for at least two minutes. This process, known as “creaming,” incorporates air into the mixture, which is vital for a light and tender cookie texture.

Next, crack in the egg and add both the almond and vanilla extracts. Beat these thoroughly until fully combined. This blend of extracts is another key element that gives these sugar cookies their distinct and delicious flavor profile. After that, it’s time to incorporate the dry ingredients.

Before adding the flour to the wet ingredients, take a small spoon to gently stir the kosher salt and cornstarch into the flour. This ensures they are evenly distributed, leading to a consistent flavor and texture throughout your crust. Once combined, gradually add the flour mixture to the wet ingredients and mix only until just incorporated. Overmixing at this stage can develop the gluten in the flour, resulting in a tough crust, which is the opposite of what we want for our delicate fruit pizza. The dough will be quite sticky, which is perfectly normal!

If your pizza pan features crisper holes, it’s crucial to line it completely with foil first. These holes are designed to make savory pizza crusts crispy, but for our Sugar Cookie Fruit Pizza, we’re aiming for a wonderfully soft, tender, and light base, not a crunchy one. The foil creates a solid barrier, preventing air from circulating through the holes and maintaining the desired soft texture. After lining with foil, layer a piece of parchment paper on top (or generously spray the pan with non-stick spray) for easy removal.

Once your pan is prepped, scoop the sticky dough onto the parchment paper and gently press it evenly into the pan, extending all the way to the edges. Crucially, ensure the dough is about 3/8 inch thick across the entire surface. This thickness is paramount to achieving a rich, tender, and incredibly soft crust rather than a thin, crunchy one. If the dough is too sticky to handle, lightly dampen your hands with water. After shaping, place the pan in the refrigerator for at least 30-45 minutes (or 20 minutes in the freezer) until the dough is thoroughly chilled. This chilling step is absolutely essential for the correct texture and to prevent excessive spreading during baking.

While your dough is chilling, preheat your oven to 350°F (175°C), allowing it at least 15 minutes to reach and stabilize at the correct temperature. Once chilled, bake the crust for approximately 20-23 minutes. Start checking it every 1-2 minutes as it nears the end of the baking time. The crust is perfectly baked when it develops a very light golden hue across the top, and the center is set but not shiny. The edges might be slightly more golden, but avoid any deep browning. Remember, do NOT overbake! A perfectly baked crust will be tender and soft, a delightful contrast to the creamy frosting and fresh fruit. Allow the crust to cool completely in the pan before proceeding to the next step.

Crafting the Dreamy Cream Cheese Frosting

The luscious cream cheese frosting is the delightful canvas upon which your fresh fruit masterpiece will be painted. Achieving that perfect balance of sweetness and tanginess is key. Begin by combining softened cream cheese and a touch of butter in a clean mixing bowl. Beat these ingredients together until they are incredibly smooth and creamy, with absolutely no lumps remaining. Take your time here; any lumps at this stage will unfortunately carry through to the final frosting texture.

Once you have a silky-smooth base, add the powdered sugar. If your powdered sugar seems clumpy, give it a quick sift to ensure a uniformly smooth frosting. Then, here’s my secret for the most perfectly balanced cream cheese frosting: a squeeze of fresh lemon juice! This bright, zesty addition cuts through the richness of the cream cheese and the sweetness of the sugar, preventing the frosting from being cloying and adding a wonderful, refreshing tartness. Don’t forget a pinch of kosher salt to further enhance the flavors. Beat everything together until light, fluffy, and absolutely irresistible.

As soon as your cookie crust has completely cooled, it’s time to generously spread the cream cheese frosting over the entire surface. Use an offset spatula to achieve a smooth, even layer, making sure to extend the frosting all the way to the edges of the crust. This step is crucial and should be done promptly, even if your fruit isn’t perfectly prepped yet. The frosting acts as a protective barrier, seeping into the edges of the cookie base, which not only softens it further but also prevents it from drying out. Once frosted, place the pizza in the refrigerator to chill while you prepare your chosen fruits.

Now for the fun part: arranging your beautiful fruit! Slice, drain, and prepare your chosen fruits as needed. Then, unleash your creativity as you layer them onto the chilled, frosted crust. Whether you opt for perfectly concentric circles, a whimsical scattered approach, or distinct groupings, your fruit pizza is guaranteed to look impressive. Don’t stress about achieving “Instagram-perfect” symmetry; the natural beauty and vibrant colors of fresh fruit will make your creation stunning no matter what.

Continue adding your fruit until the entire frosted surface is beautifully covered. If you’re working with a rectangular pizza, consider the charcuterie board-style grouping method. This approach allows you to create distinct sections of fruit, like a vibrant pile of blueberries here, a fanned arrangement of kiwi there, and so on. It’s a visually dynamic and engaging way to present your fruit pizza, and it’s much less intimidating than perfect circles. Remember, the goal is enjoyment and aesthetic appeal, so don’t overthink it!

Finally, it’s glaze time! This simple step adds a beautiful shine and helps preserve the freshness of your fruit. Place two tablespoons of apricot jam into a microwave-safe bowl and heat it for about 30 seconds, or until it becomes thin and drippy. If you’re using apricot preserves, press the heated preserves through a fine-mesh strainer to remove any lumps, ensuring a smooth, clear glaze. This creates a professional-looking finish and keeps your fruit looking vibrant.

Using a pastry brush, gently and lightly brush the heated apricot jam over all the fruit on your pizza. The jam will cool and set quickly, creating a lovely, protective sheen. Reheat the jam as necessary if it thickens too much. And that’s it! You’ve just created a stunning, easy-to-make, and incredibly delicious masterpiece. Take a moment to admire your handiwork, because this gorgeous Fresh Fruit Dessert is truly something to be proud of!

Storage and Make-Ahead Tips for Fruit Pizza

To keep your Sugar Cookie Fruit Pizza at its best, proper storage is essential. Wrap any leftover pizza tightly in plastic wrap or transfer it to an airtight container. It’s crucial to avoid double-stacking pieces, as this can lead to a soggy mess. While it will remain delicious in the refrigerator for about 2-3 days, be aware that over time, the fruit will naturally release some of its juices. When you start to see liquid pooling around the fruit in the frosting, that’s your cue to enjoy the remaining slices quickly to maintain optimal freshness and texture. It will still taste good, but the visual and textural perfection will begin to decline.

Make Ahead, Assemble Last Minute

If you prefer your fruit pizza as fresh as possible, you have excellent make-ahead options. To avoid soggy crusts or dull fruit, prepare the components separately. You can bake the cookie crust ahead of time and store it at room temperature, well-wrapped in plastic wrap. The cream cheese frosting can also be made in advance and kept in an airtight container in the refrigerator. Wash and cut your fruit, storing it in separate sealed containers in the fridge. Assemble the fruit pizza just before serving for the freshest taste and most vibrant appearance. For smaller portions or individual servings, consider making my classic Sugar Cookie recipe, cutting out 3-4 inch round cookies, and creating delightful mini fruit pizzas.

Freezing Components for Future Enjoyment

Both the cookie crust and the cream cheese frosting can be prepared in advance and frozen, offering wonderful flexibility for future dessert cravings or entertaining. For the cookie crust, you have two options: freeze the unbaked dough or freeze an already baked and cooled crust. Store the dough or frosting in separate airtight freezer bags. If freezing an already baked cookie base, ensure it’s completely cooled, then wrap it tightly twice in plastic wrap, followed by a layer of aluminum foil. Frozen cookie dough and frosting are best used within 2-3 months. An already baked crust should be consumed within 4-6 weeks to prevent it from drying out. To use frozen dough, simply thaw it overnight in the refrigerator, then follow the normal baking instructions in the recipe card. This makes creating a fresh fruit pizza incredibly convenient on busy days!

Can You Prepare Fruit Pizza The Night Before?

Yes, you can absolutely prepare components of your Easy Fruit Pizza the night before, but with a crucial caveat: do not fully assemble it! To ensure the freshest taste and best texture, especially preventing a soggy crust, it’s best to prepare all the individual elements and store them separately. Bake your sugar cookie crust the night before, allow it to cool completely, and then wrap it tightly in plastic wrap, storing it on the counter. Prepare your cream cheese frosting and store it in an airtight container in the refrigerator. Wash, cut, and drain all your fresh fruit, also storing it in separate airtight containers in the fridge. This strategic separation keeps everything fresh. Then, just before you’re ready to serve, bring all the components together, frost the crust, arrange the fruit, and glaze. This method guarantees a vibrant, fresh, and perfectly textured fruit pizza every single time!

Common Questions About Sugar Cookie Fruit Pizza

Here are some frequently asked questions to help you master your Homemade Fruit Pizza and ensure it’s a resounding success!

More Light and Refreshing Desserts to Love

As the weather warms, my culinary focus naturally shifts to light, fruity, and sunshine-infused desserts. There’s an abundance of delightful options that perfectly complement spring and summer days. If you adore the refreshing qualities of this fruit pizza, you’ll undoubtedly fall in love with these other vibrant treats:

• My Favorite Ridiculously Tart Lemon Bars: These bright, zesty lemon bars are constantly vying for my top dessert spot. Their intense tartness is incredibly satisfying and hard to resist!
• How to Make Classic Strawberry Shortcake: A timeless dessert that, while enjoyable year-round, truly shines as a quintessential spring classic. Light, sweet, and comforting.
• Pig Pickin Cake (Sunshine Cake): This cake literally has “sunshine” in its name, and it absolutely delivers on its promise of bright, happy, tropical flavors. A true crowd-pleaser!
• Best Key Lime Pie: Another incredible tart dessert that wins every time. Its zesty lime custard is pure perfection, offering a refreshing tang.
• Best Recipe for Ambrosia Fruit Salad: A dreamy, creamy fruit salad, elevated with the addition of mini marshmallows. It’s a delightful, nostalgic indulgence.
• Strawberry Pineapple Meringue Cake: Featuring moist cake layers, fluffy meringue, and a burst of fruit, this is a perfect spring dessert for feeding a crowd.
• The Very Best Fruit Salad: While technically a side dish, on a hot summer day, this vibrant fruit salad transforms into an amazing dessert. Add a dollop of whipped cream for extra decadence!
• Cheesecake Stuffed Strawberries (Strawberry Blossoms): A super simple recipe that can function as an elegant appetizer or a delightful, pop-in-your-mouth dessert that’s deceptively easy to overindulge in!
• Berry Pavlova with Lemon Whipped Cream from A Beautiful Plate: A stunning, light, and airy meringue dessert piled high with berries and zesty cream.
• Blueberry Lasagna Dessert from Real Housemoms: Layers of creamy goodness and sweet blueberries in a refreshing no-bake format.
• No Bake Cheesecake Parfait Bar: My absolute favorite self-serve dessert for parties like baby showers. It’s incredibly easy to set up, and everyone adores customizing their own parfaits. (Don’t miss the delicious Dulce de Leche version too!)
• Plum Tartlets with Cinnamon Rye Crust: An older recipe, but still incredibly good! These individual tartlets offer a unique blend of sweet plums and a spiced, hearty crust.

A Look Back at the Original Recipe

This beloved Sugar Cookie Fruit Pizza recipe has evolved over time. I first posted it back in 2016, and while the original photo below was quite pretty, the recipe itself needed some refinement. The cookie crust, in particular, wasn’t quite hitting that perfect mark of tenderness I strive for. Today’s version, incorporating the “secret ingredient” and refined techniques, is vastly superior, boasting an impeccably soft, chewy, and tender texture that truly elevates the entire dessert. It’s a testament to continuous improvement in the kitchen!

Sugar Cookie Fruit Pizza Recipe

Sugar Cookie Fruit Pizza from The Food Charlatan. This is the BEST summer dessert. A soft and tender sugar cookie “crust” (that has the same secret ingredient as my Soft Sugar Cookies), topped with cream cheese frosting, and decorated with peak summer fruit. I LOVE the combination of these flavors! If you have never made this, now is the time! Fruit pizza is great for Easter, Mother’s Day, bridal showers, potlucks in spring or summer, or really anytime you want fruity sunshine in your life!

Equipment

• 1 pizza pan
• Foil (if your pizza pan has crisping holes)

Ingredients

For the Sugar Cookie Base

• 3/4 cup salted butter, softened (1 and 1/2 sticks)
• 4 ounces cream cheese*, softened (half package)
• 1 and 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 3/4 teaspoon almond extract
• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon kosher salt, or sea salt
• 1 teaspoon cornstarch

For the Cream Cheese Frosting

• 12 ounces cream cheese*, softened (1 and 1/2 packages)
• 1/4 cup butter, softened (half stick)
• 1 and 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 and 1/2 cups powdered sugar
• 1/4 teaspoon kosher salt

Fruit Options:

• 1 (11 ounce) can mandarin oranges, drained
• 2 cups strawberries, sliced
• 2 cups blueberries
• 1 cup raspberries
• 4 kiwi, peeled and sliced

For the Glaze:

• 2 tablespoons apricot jam, or preserves

Instructions

1. In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed until it is lighter in color and fluffy, 1-2 minutes.
2. Add 4 ounces (half a package) of softened cream cheese and continue to beat for 1 minute, until well incorporated. Don’t forget to scrape down the sides of the bowl and mix it in thoroughly.
3. Add 1 and 1/2 cups granulated sugar and beat well, 1-2 minutes, until the mixture is light and fluffy.
4. Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoon almond extract. Beat well, then scrape the sides and bottom of the bowl with a spatula to ensure everything is fully combined.
5. Measure 3 cups of all-purpose flour by spooning it into a measuring cup and then leveling it off. Add this flour to the bowl with the butter mixture, but do not mix it in yet.
6. Add 1 teaspoon kosher (or sea) salt and 1 teaspoon cornstarch to the flour. Use a teaspoon to gently stir these dry ingredients into the flour, ensuring even distribution. Then, use the beaters to mix everything until just barely combined. Be careful not to overmix, as this can lead to a tough dough. The dough will be quite sticky.
7. Line a 12-inch pizza pan** with parchment paper. If your pizza pan has holes, be sure to line it completely with foil first to prevent a crispy crust.
8. Scoop the dough onto the parchment paper in the pan, and use your hands to press the dough evenly into the edges. If the dough is too sticky, slightly dampen your hands. The dough should be about 3/8 inch thick across the entire pan.
9. Refrigerate: Place the pan in the refrigerator for about 30-45 minutes until the dough is completely chilled. If you’re in a hurry, you can place it in the freezer for about 20 minutes to chill.
10. While the dough is chilling, preheat your oven to 350 degrees F (175°C). Ensure it preheats for at least 15 minutes to reach a stable temperature.
11. When the dough is completely chilled, place the pan of dough in the oven and bake for about 20-23 minutes. Begin checking the crust every 1-2 minutes as it gets close to the end of baking. The crust is done when it has a very light golden hue across the top and is set in the center, not shiny. The edges will be slightly more browned, but not much. Do NOT overbake!
12. Let the crust cool completely in the pan before proceeding. (You can place it in the fridge to speed up the cooling process if needed.)
13. Make the frosting: In a separate (clean) bowl or stand mixer, combine 12 ounces (1 and 1/2 packages) softened cream cheese and 1/4 cup softened butter. Beat for about 1-2 minutes, frequently scraping the bottom and edges of the bowl, until the mixture is perfectly smooth and creamy. Ensure there are no lumps at this stage.
14. Add 1 and 1/2 teaspoons vanilla extract and 1 teaspoon lemon juice. The lemon juice is optional, but it wonderfully brightens the frosting’s flavor, preventing it from tasting overly sweet. Beat well until fully incorporated.
15. Add 1 and 1/2 cups powdered sugar. If the powdered sugar appears clumpy, sift it first for a smoother frosting. Add 1/4 teaspoon kosher salt (or a pinch more if you prefer). Beat the powdered sugar into the mixture, scraping the sides of the bowl, until the frosting is completely smooth and fluffy.
16. When the crust is cooled, use an offset spatula to spread the frosting generously over the entire top surface, ensuring the edges are well-covered. Do this step immediately, even if your fruit isn’t entirely ready, to allow the frosting time to soften the crust’s edges and prevent it from drying out. Place the frosted crust in the refrigerator to chill.
17. Prepare the fruit: Drain the canned mandarin oranges thoroughly. Slice the strawberries and peel and slice the kiwi. Prepare any other chosen fruits.
18. Decorate with fruit: Arrange the fruit on the chilled, frosted crust. You can meticulously arrange the fruit in concentric circles, opt for a more relaxed “sprinkle” method (which still looks beautiful), or create distinct groupings of fruit similar to a charcuterie board, as shown in the rectangular pizza photos. Don’t stress too much about perfection; the natural colors of the fruit will make it stunning.
19. Glaze: Place 2 tablespoons of apricot jam into a bowl and heat it in the microwave for approximately 30 seconds, until it becomes thin and drippy. If using preserves, press the hot preserves through a fine-mesh strainer to remove any lumps, ensuring a smooth glaze.
20. Use a pastry brush to lightly and evenly brush the hot apricot jam over all the fruit on the pizza.
21. Refrigerate the fruit pizza until you are ready to serve. If storing for a few hours, you can place toothpicks upright across the top and tent it loosely with plastic wrap to prevent it from touching the fruit.
22. Serve: Slice the pizza using a sharp chef’s knife. You can cut it into traditional pizza-shaped wedges, or for more manageable portions, cut it into squares.
23. Store: Store any leftover fruit pizza, covered, in the refrigerator for up to 3 days. While the cookie and frosting typically last longer, the fruit will gradually release juices. For ultimate freshness after a couple of days, you can remove the older fruit and add new, fresh fruit if desired.

Notes

*Cream Cheese: You will need two full blocks of cream cheese for this recipe! I intentionally separate the ingredient amounts in the list because it’s easy to mistakenly add the full amount of an ingredient in the first step. Don’t make that mistake! 4 ounces (half a package) goes into the cookie dough, and the remaining 12 ounces (1 and 1/2 packages) are used for the frosting.

**Pizza Pan: Ensure your pizza pan doesn’t have holes in it, or if it does, make sure to line it completely with foil. Many pizza pans feature small holes to help crisp the bottom of a savory pizza crust, but that’s not the desired effect here. We want a wonderfully soft cookie base. My pizza pan has holes, so I tightly wrapped the pan in heavy-duty aluminum foil, and then still used a piece of parchment paper on top for the dough. This method works perfectly!

Different Pan Sizes Options: This versatile recipe can be adapted for a few different pan sizes:

• 12-inch pizza pan (ensure no holes, or line with foil as described)
• 15 x 10 inch jelly roll pan
• Half baking sheet, rolling the crust out to approximately 15 x 9 inches. Maintain a thickness of about 3/8 inch across the surface for the best results.

Other Fruit Ideas: Feel free to customize your fruit pizza with any fruits your heart desires! Excellent contenders include:

• Red, green, or black grapes (halved)
• Blackberries
• Sliced banana (remember to brush with apricot glaze immediately to prevent browning)
• Fresh pineapple, chopped into very small, bite-sized pieces
• Very ripe peeled peach
• Halved cherries (pitted)
• Mango (cubed)
• Dragonfruit (sliced or cubed)

Nutrition

Calories: 416kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Potassium: 341mg | Fiber: 4g | Sugar: 42g | Vitamin A: 2594IU | Vitamin C: 76mg | Calcium: 59mg | Iron: 2mg

Course: Dessert

Cuisine: American

Calories: 416

Keyword: fruit, pizza