Easy Fruit Pizza with Sugar Cookie Crust and Cream Cheese Frosting

Hey friend! I have to tell you about the time I whipped up this fruit pizza one hectic Sunday morning, and it instantly became our family’s new obsession. Picture this: It’s 8:30 AM, I’ve barely had my coffee because the kids just discovered a new Lego set and have strewn bricks all over the living room floor. My husband’s off on yet another business trip, and I’m staring at a pantry full of strawberries that are about to turn sad. Classic weekend chaos, right? So, I decide: fruit pizza to the rescue.

The Mistake That Taught Me Everything

My first go-around, I forgot to chill the frosting before spreading it. Result? A gloopy, sliding mess of cream cheese all over my countertop. Lesson learned: always refrigerate your cream cheese topping for at least 20 minutes. It firms up just enough to hold its shape, and you get those nice little peaks when you spread it on.

My Go‑To Brands & Substitutions

• Cookie dough: Pillsbury refrigerated sugar-cookie dough—consistently great texture and takes zero time to prep. If you’ve got a bit more time, Trader Joe’s frozen pie crust also works surprisingly well.
• Cream cheese: I swear by Philadelphia Original. I once tried the “light” version to be “healthier,” and…it was too tangy and watery. Not worth the hassle.
• Sweetener: I replace about 2 Tbsp of the powdered sugar in the frosting with local raw honey. Gives a mellow sweetness and that little floral note the kids always ask about.
• Fruit: Strawberries, blueberries, kiwi—even mango if it’s in season. I usually buy Driscoll’s berries because they’re reliable, but if you see a good deal on local farm‑stand fruit, grab it and just slice it up.

Ingredients

(Makes one 12‑inch fruit pizza)

• For the crust:
  • 1 tube (16 oz) refrigerated sugar‑cookie dough
  • 1 tsp pure vanilla extract
• For the frosting:
  • 8 oz (1 block) cream cheese, room temperature
  • ½ cup powdered sugar (plus 2 Tbsp honey, optional)
  • Zest of ½ a lemon (or 1 tsp lemon juice if you don’t zest)
  • ½ tsp pure vanilla extract
• Fruit topping (use about 4 cups total):
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup thinly sliced bananas or mango
  • Optional garnish: fresh mint leaves, a light dusting of powdered sugar

Directions

1. Preheat & prep
   Preheat oven to 350°F (175°C). Line a 12‑inch pizza pan (or large round baking sheet) with parchment paper and lightly spray with nonstick spray.
2. Shape the crust
   Press the sugar‑cookie dough evenly into the pan, forming a thin, flat circle about ¼ inch thick. Pinch up the edges slightly to form a crust rim. Prick all over with a fork so it bakes evenly. Brush the top lightly with a little melted butter if you want extra richness (totally optional shortcut).
3. Bake
   Bake 12–15 minutes, until the edges are golden‑brown. Don’t overbake—you want it slightly soft so it stays “pizza‑like.” Let it cool on a wire rack for at least 15 minutes.
4. Make the frosting
   In a medium bowl, beat cream cheese, powdered sugar, honey (if using), lemon zest (or juice), and vanilla until smooth. Scrape down the sides so no lumps hide in the corners. Cover and chill in the fridge for 20–30 minutes—this step is non-negotiable (trust me).
5. Assemble
   Spread the chilled frosting evenly over the cooled cookie crust. It should spread like butter on warm toast—nice and smooth. Quickly arrange your fruit in concentric circles or whatever pattern speaks to you (my son insists on smiley faces, my daughter likes rainbow stripes, so I let them go wild).
6. Serve
   Slice like a pizza (use a pizza cutter if you have one) and serve immediately, or refrigerate for up to 2 hours before serving. If you leave it too long, the crust can get a smidge soggy—still delicious, but not quite as crisp.

Pro Tips I’ve Picked Up

• Room‑temp everything: If your cream cheese is even slightly cold, you’ll get lumps. Let it sit out for 30 minutes.
• Dry your fruit: Any extra moisture can weep into the frosting. Pat berries and sliced fruit dry on paper towels.
• Mix it up: Seasonally swap in pears or stone fruit. Late summer, I do peaches and plums—divine.
• Make ahead: You can prep the crust and frosting a day ahead. Keep them separately covered in the fridge, then just assemble when you’re ready.
• Kid‑level decorator: Let your littles help lay out the fruit. It keeps them busy while you drink your third cup of coffee.

Family Feedback & Modifications

• My eight‑year‑old calls this “breakfast pizza” and eats three huge slices. He insists on extra strawberries and will trade any other fruit for more berries.
• The twelve‑year‑old loves it with banana slices and a drizzle of Nutella on top (hey, whatever gets more fruit in her!).
• Husband? He texts me from the airport, “Save me a slice, ya hear?” And then eats the last piece when he’s home. No shame.

Honestly, sometimes I skip the lemon zest and add a sprinkle of cinnamon to the frosting for a cozy twist. Other times, I’ll swap half the powdered sugar for maple syrup when I’m feeling seasonal. And yeah, once I accidentally spread the frosting on a still‑warm crust—gooey meltdown—but it tasted like a cheesecake‑lava cookie, so the kids didn’t complain. 😉

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That’s pretty much it! This fruit pizza has become our trusty crowd‑pleaser, whether it’s a lazy weekend breakfast, a quick dessert, or a colorful treat to take to potlucks. Give it a whirl, and let me know how yours turns out (and what crazy kitchen antics you have while making it). Love to hear!