Fruit Pizza


Last week I was talking to Jason about upcoming desserts for the blog, and I mentioned I wanted to do a fruit pizza for Easter.

He furrowed his brow and cocked his head to the side like a curious chihuahua. “Fruit…pizza? Is that exactly what it sounds like?”


I couldn’t believe it. We’ve been married almost nine years, and I just now find out that he’s never had a fruit pizza. How is that possible, and what other secrets might he be hiding? Is he a Bieber fan? A money launderer? An international terrorist? Anything seemed plausible. (On the other hand, he found out that I knew of a marvelous dish called a fruit pizza, and I’ve never made it for him. I think he might have more cause for feeling betrayed.)


So if any of you are in a similar boat, let me be the one to introduce you to the wonder that is a fruit pizza, which both is and isn’t exactly what it sounds like. It’s pizza-shaped, sure, and involves a crust, a sauce, and toppings. But instead of a yeast dough, it’s built on a sugar cookie crust, and instead of marinara it has cream cheese frosting, and instead of boring veggies it’s topped with piles and piles of fresh fruit.


Since it is the season for egg-shaped everything, I gave this fruit pizza an Easter spin and decorated it to look like an Easter egg. I also brought in some spring flavors by adding a bit of lemon to the cookie dough, and using strawberry cream cheese instead of the regular stuff.


And the fruit. The fruit! Imagine me gleefully skipping through the grocery store, tossing anything that caught my eye into my cart—a few kiwis over my left shoulder, followed by some berries in a complicated through-the-legs maneuver, finishing with a lay-up and slam-dunking a mango into the cart. Fruit pizzas can be made with almost any fresh fruit, but I think they look the absolute best when made with a wide variety of different colors and textures—so go crazy and pile it on!


Even though it’s basically a giant glorified cookie, somehow all of the fruit makes this seem like a really fresh, healthy dish. [As long as you ignore the cookie and frosting part.] It’s a perfect brunch dish, or a nice way to end a light meal al fresco.

Now that Jason’s had a fruit pizza, I think it will be making its way into regular rotation around our house. Fortunately it’s easy to throw together—especially if you’re not worried about making Easter egg designs, ha—and we pretty much always have the ingredients on hand. As far as life-changing revelations go, this one turned out to be pretty minor. Now to scour his ipod for any signs of Bieber…


Recipe notes: If you want to save some time, you can use refrigerated sugar cookie dough, and canned cream cheese frosting (or other frosting of your choice.) After the fruit pizza is assembled the cookie tends to get softer, so this is a dessert that’s best enjoyed the day it’s made. The components can be made in advance, though, and kept for several days before you’re ready to assemble the pizza.

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Fruit Pizza
yield: at least 16 servings

For the Cookie:
3 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
6 oz butter, at room temperature
11/2 cups granulated sugar
2 tbsp lemon zest (packed)
2 eggs, at room temperature
2 tbsp whipping cream or milk
2 tsp lemon extract

For the Frosting:
8 ounces cream cheese, at room temperature
1/3 cup firm strawberry jam, at room temperature
1-1 1/2 cups powdered sugar

To Assemble:
8 cups assorted fresh fruit, washed and sliced
1/4 cup apricot jelly or other clear, light-colored jelly
1 tbsp water

To Make the Cookie:
In a small bowl, whisk together the flour, salt, and baking soda. Set aside for a moment.

Combine the butter, sugar, and lemon zest in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then add the cream and lemon extract and mix them in.

Turn the mixer to low and add the dry ingredients, mixing until there are just a few flour streaks left. Stop the mixer and finish stirring everything together by hand, scraping the bottom and sides of the bowl well. Shape the dough into a large disc and wrap the dough in cling wrap. Refrigerate for several hours, until firm. Dough can be made several days in advance.

When the dough is firm, preheat the oven to 350 F and cover a large baking sheet with parchment. Roll out the dough between sheets of parchment or waxed paper until it is a large circle about 1/2-inch thick. (My egg was about 16×12 inches, but a circle should be in the 14-inch area.) You can make it ever thinner if you’d like—I prefer a thick, soft, cake-like cookie.

Transfer the cookie to the baking sheet, and bake it at 350 F for 15-19 minutes, until it takes on a light golden color and is puffed and set in the middle. Let it cool completely at room temperature. The cookie can be baked several days in advance and kept, well-wrapped, at room temperature or in the refrigerator.

To Make the Frosting:
Beat the cream cheese using a mixer until it is smooth and free of lumps. Add the strawberry jam and 1 cup of powdered sugar, and beat until everything is well-mixed. Taste the frosting, and add more sugar if desired. Remember that it will be combined with a cookie and fruit, so it doesn’t have to be super-sweet on its own. Frosting can be made in advance and stored in the refrigerator for up to a week.

To Assemble:
Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting in the pattern of your choosing—don’t’ be afraid to play with colors and shapes!

In a small microwave-safe bowl, combine the jelly and water, and microwave for 30 seconds. Stir them together until the jelly is fluid and smooth. It should have the consistency of a thin gel—if it’s still fairly thick, add a bit more water to thin it out. Use a pastry brush to pipe this glaze on top of your fruit. This gives it a lovely shine, and also prevents the cut fruit from looking wilted and tired at room temperature.

Cut the pizza into slices and enjoy! Store extras in an airtight container in the refrigerator.


Here are a few more Easter dessert ideas for you:

Easter Egg Petit FoursEaster Egg DoughnutsChocolate-Covered Raspberries

     Easter Egg Petit Fours  |  Easter Egg Doughnuts   | Chocolate Covered Raspberries


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87 Responses to Fruit Pizza
  1. Alanna says:

    Hilarious post! I’ve never had a fruit pizza either; this one is spectacular. Love your site, and looking forward to reading more – everything looks delicious.

    • Elizabeth says:

      Thanks Alanna, so glad you stopped by and found me! And definitely give a fruit pizza a try sometime–it’s a genius way to enjoy cookies and frosting while feeling healthy. ;)

  2. Jill says:

    He must have been under a rock when fruit pizza was having its moment. Thanks for bringing it back – this is a delicious classic, and your version is gorgeous!

  3. Danguole says:

    Oh, this makes me so happy.

  4. I love the egg shape and the way you designed it. It’s so pretty.

  5. You had me at “fruit pizza”! But then you kept on with sugar cookie crust and cream cheese… I felt my mouth watering..

    I never heard of a fruit pizza before but this sounds and looks AMAZING!

  6. Marcia Schiffman says:

    I heard you on Larry Meiler’s program a couple weeks ago(Wisconsin public radio)and have been really enjoying your posts and am looking forward to trying your recipe’s. Especially this one, my husband loves fruit Pizza! I think I will be making this on Saturday- if the weather won’t cooperate this recipe will sure taste like it is spring! Thanks!

    • Elizabeth says:

      Thanks so much, Marcia! I always love going on Larry’s show–it’s a blast to talk to listeners. Please let me know how the fruit pizza turns out!

  7. Fruit pizza? This is all new to me! Looks delicious! :)

  8. Carrie says:

    Oh Elizabeth…I love reading your blog. Now if I could only figure out how to reduce the 1 hour drive between us to a quick 15 minute jaunt!!

  9. Fruit Pizza in a egg shape no less? Its true love.

  10. I love fruit pizza and this egg shaped one is just perfect!!

  11. marla says:

    Love this fruity pizza idea! Great styling :)

  12. Pat Kichinko says:

    Dear Lord, this looks amazing. Almost too good to eat. Almost. Thanks for posting this!!

  13. Bonnie says:

    Great idea! This will be dessert after Easter dinner this year. The fruit pizza ‘egg’ you designed is gorgeous and I cannot wait to make this (may need to make a pre-Easter trial fruit pizza. lol)

  14. andrea says:

    Hey this looks delish never heard of fruit pizza before! Cant wait to try! Kids very excited to try too!!!

  15. Carla says:

    Instead of a sugar cookie base do you think it could be made using crescent rolls? I might try it that way.

    • Elizabeth says:

      Carla, I haven’t tried it with crescent rolls, but I think it would work really well! You might want to try brushing the top with melted chocolate after the rolls are baked, as another reader suggested, and letting it harden before adding the cream cheese topping, so that the rolls won’t get as soggy.

      • Jean says:

        Can you give me the instructions/recipe for making the chocolate coating, please?

        • Elizabeth says:

          Jean, all you need to do is take about 6 oz of melted chocolate (white chocolate would be nice, so it won’t overpower the fruit and be too noticeable, but milk or dark chocolate would also work) and spread it on top of the baked and cooled cookie. Refrigerate it until the chocolate is set, then top it with frosting and fruit. This will sort of “seal” the cookie and provide protection so it doesn’t get too soggy.

  16. Rene says:

    Just a note ….I use a layer of chocolate (melted and then let harden) on top of the cookie so the cookie doesn’t get soft as fast and is still edible and crispy the next day.

  17. sandy mack says:

    I would like to learn more about your recipes.

  18. Arlene says:

    Can you make it with pie crust and use fruit dipping creme for the frosting?

    • Elizabeth says:

      Hi Arlene, I haven’t tried it that way, but I imagine it would work! You might want to try brushing the top with melted chocolate after the crust baked, and letting it harden before adding the cream topping, so that the crust won’t get as soggy.

  19. Marge says:

    I am going to try this but have two questions. My daughter is allergic to yolks. Can I make this with egg whites only. Second,she is also GF. I wonder if you think this will work with gf flour?
    Thank you

  20. Kim says:

    Can not wait to make this! Wondering how I can make this dairy free, for my son? Butter , I have his vegan butter. It’s the cream cheese….. Any thoughts?

  21. Audrey Lindsey says:

    I’ve been trying to find something for our Church Brunch next Sunday. This one wins hands down.

    • Elizabeth says:

      Awesome, Audrey! Fruit pizza is always so popular when I bring it to a brunch! I’d love to hear what you think after you try it!

  22. vicky says:

    I have made this many times I got the recipe from Pampered Chef party years ago and it’s wonderful. instead I remember is the frosting part had marshmallow cream in it, mixed with the cream cheese I believe.

    • Elizabeth says:

      Marshmallow cream sounds like a great addition! I’m sure there are tons of variations–thanks for sharing yours, Vicky!

  23. linsey says:

    I like the refrigerated sugar cookie dough for the crust.

  24. […] Easter Pizza Source: […]

  25. vickie king says:

    What about gram cracker cookie for the cream cheese

  26. […] Sugarhero - Healthy And Yummy Fruit Pizza Recipe […]

  27. jan says:

    How would this be made to be vegan? And what did you use to get the egg shape form of the crust?

    • Elizabeth says:

      Hi Jan, To make the cookie vegan, you could use vegan butter, a dairy-free milk (almond, soy, etc) in place of cream, and use Ener-G egg replacer for the eggs. You might also be able to use a flax egg, but I can’t vouch for that.

      To make the strawberry spread vegan, you can try using a vegan cream cheese. I haven’t tried this myself so you may need to tweak the powdered sugar amount to get the perfect texture.

      As for the egg shape, I just rolled it into an oval, and trimmed it a little so one end of the oval was thinner, like an egg.

      • Julie Meskell says:

        I like Jan’s question about making the fruit pizza vegan. Besides the cruelty to animals issue with eggs and dairy, both substances are linked to a lot of diseases including a high rate of breast cancer in women. And vegan desserts are delicious!

        • Elizabeth says:

          Hi Julie, if you do make a vegan version of this dessert, I’d love it if you came back and shared what worked for you, so I can add a note to the recipe!

  28. […] SugarHero! has created this fruit pizza in the shape of an egg. Follow the recipe or if you think you may be short on time, buy ready made sugar cookie dough and canned frosting. […]

  29. […] READ MORE on Sugar Hero! […]

  30. […] Fruit pizza Easter egg from SugarHero […]

  31. Jaclyn says:

    I’m trying to use pillsbury cookie dough and can’t seemto get it to roll out into shape. Any suggestions. In need if major help, wanting to make for my sons Easter party tonight at school.

    • Elizabeth says:

      Hi Jaclyn,

      I haven’t tried this with Pillsbury dough, but when you say it won’t roll out into shape, my guess is that it’s too soft and sticky to roll easily, is that correct? Can you pat it into shape or otherwise just form it with your hands?Using flour or powdered sugar on your hands should keep it from sticking too badly, and if things get really dire, a spritz of nonstick cooking spray often works as well. (Not at the same time as the flour, of course.) Making sure the dough is really well-chilled will also go a long way toward making it easier to work with. The good news is that the crust will be entirely covered, so even if the top isn’t smooth, or the sides aren’t perfect, it won’t really be obvious. Good luck!

  32. Anna says:

    Hi Elizabeth,

    That looks amazing! Thanks for sharing. I’ll be making this for my daughter’s Birthday party. Your other creations look fantastic, too.

  33. Karen Swanson says:

    So funny. My husband had this idea to make fruit pizza in the shape of an egg. I thought it couldn’t be done and…here you are. Love the design. Can’t wait to show him our Easter dessert on your website. Thanks. Happy Easter.

  34. dina says:

    this is so beautiful. what a lovely idea for a party!

  35. […] Easter Egg Cookie was a play on the Easter Egg Pizza from Sugar Hero. I baked a cookie in the shape of an Easter egg, covered it with frosting and then piped on stripes […]

  36. […] Sugar Hero.String some Easter egg […]

  37. Nelda Elaine says:

    What a beautiful dessert!!! Looking forward to making it. Great idea!! Send me more….thank you….greetings from south Texas…N

    • Elizabeth says:

      Thanks so much, Nelda! I appreciate the kind words! Since you’ve asked for more recipes, I’ve added you to my mailing list and you’ll get all the latest posts emailed to you when they’re published. :) I’d love to hear what you think when you give it a try!

  38. maribel says:

    When is says cream, what kind like sour cream?

    • Elizabeth says:

      Hi Maribel, I mean heavy cream or whipping cream. Milk would also work, and to be honest, although I haven’t tried it, my guess is that sour cream would work too!

  39. Wanda says:

    Instead of cake, we did individual fruit pizzas using sugar cookies at our son’s wedding reception 12 years ago. It was a huge hit!

    Love the idea of doing the egg shape. Will try it for next weekend’s festivities! Thanks for sharing.

  40. Jessica says:

    Have you ever assembled the fruit pizza a day before serving? Or does the cookie get soggy / fruit get wilted?

    • Elizabeth says:

      Hi Jessica, sadly, I wouldn’t advise assembling it that far in advance. You can definitely do all the components separately (bake cookie, make frosting, even slice some of the fruit that’s less delicate) but I would be afraid that the cookie and fruit texture would be compromised with such a long wait. If you really need to try it, I’d brush a thin layer of white chocolate all over the top of the cookie and let it set before adding the frosting. This way you’d have some sort of barrier that would help prevent the cookie from getting as soggy, but it still wouldn’t be my first choice.

  41. Pat says:

    My granddaughters are not fans of lemon anything. Can I leave out the lemon extract and lemon zest? Can I substitute vanilla extract? Thanks!

    • Elizabeth says:

      Yep, you definitely can! There are a lot of different extracts that would work well with the fruit topping: vanilla, almond, orange, and coconut would all be really nice, I think.

  42. Kristan says:

    can u use just the bag cookie for sugar cookies or does it have to be ur recipes

    • Elizabeth says:

      Hi Kristan, Any sugar cookie recipe that doesn’t spread much should be fine. I’m not familiar with the bag mixes but if they make a cookie that doesn’t spread out and get really thin, then it should work.

  43. katya says:

    I’m making the cookie part of this tonight for our Easter lunch tomorrow. I have two questions. What type of cream is in the cookie dough? Heavy whipping cream? Sour cream? Cream cheese? Also, should I keep the cooked cookie crust in the fridge over night or simply in a sealed bag on the counter? Thank you so much for this recipe!! So excited to wow the family hehe :)

    • Elizabeth says:

      Hi Katya, Sorry I wasn’t able to answer these sooner–I was offline over the weekend. I assume it’s too late, and I hope the recipe worked out for you! Just in case you’re still wondering any of these things, it should be heavy cream (or milk is okay) in the cookie dough, and you can keep the cooked one at room temp overnight with no problems. :) Let me know how it went!

  44. Лариса says:

    Большое спасибо за идею! Я такого ещё не видела. Будем пробовать сделать. Куличи, творожные Пасхи, заливное “Яйцо Фаберже” уже было. Каждый год хочется чем нибудь новеньким порадовать своих домашних и вот – спасибо Вам!
    P.s. Апрель в Сибири , конечно не сезон урожая винограда, но мы попробуем :))

    • Elizabeth says:

      Thank you! Please let me know how it goes! And you can substitute any fresh fruits you can find, no worries about finding the grapes. :)

  45. Michelle says:

    My brother made the cookie crust and I layered the toppings. It was very good, but was off a little on the shape. I needed to trim a little more I think.Thankfully, it still taste wonderful.I will can’t wait to try it again someday.

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