Every summer, someone asks me for this recipe. It’s one of those desserts that looks impressive but is actually so simple — and the kids can help with almost every step.
This fruit pizza has been our go-to for cookouts, potlucks, birthday parties, and just-because Tuesday nights. The combination of buttery sugar cookie crust, tangy cream cheese frosting, and bright fresh fruit is honestly perfect.
Sugar Cookie Crust
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cream the butter and sugar, then beat in the egg and vanilla. Mix in the flour, baking powder, and salt until just combined. Press into a greased 12-inch pizza pan or a parchment-lined baking sheet (shape it into a circle, about 1/4 inch thick). Bake at 350°F for 10-12 minutes until the edges are barely golden. Let it cool completely — this is important!
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
Beat until smooth and fluffy. Spread over the completely cooled crust, leaving a small border around the edge.
The Fruit
This is where you get creative. Our favorites:
- Sliced strawberries
- Blueberries
- Sliced kiwi
- Mandarin oranges
- Raspberries
- Sliced peaches (in summer)
Arrange the fruit in whatever pattern makes you happy. Ella always insists on making a rainbow pattern. Jad just eats the blueberries straight off the top before it’s even served.
Tips
- Make ahead: You can bake the crust and make the frosting the day before. Assemble and add fruit the day you’re serving it.
- Keep it cold: This is best served chilled. The cream cheese frosting needs to stay firm.
- Don’t overbake the crust: You want it soft and chewy, not crunchy. Pull it out when it’s barely golden.
This is one of those recipes that never fails. Every single time I make it, someone asks for the recipe. So here it is — enjoy!