Summer Party Fruit Pizza (Printer-friendly)

Chewy sugar cookie crust topped with creamy frosting and a colorful mix of fresh seasonal fruits.

# 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 such as strawberries, blueberries, kiwi, pineapple, grapes, and mandarin oranges, sliced as needed
13 - 2 tablespoons apricot jam, optional for glaze
14 - 1 tablespoon water if using jam

# Directions:

01 - Preheat oven to 350°F. Line a 12-inch pizza pan or baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt.
03 - In a large mixing bowl, beat softened butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Do not overmix.
06 - Press cookie dough evenly onto the prepared pan, shaping into a uniform circle approximately 1/3 inch thick.
07 - Bake for 13 to 15 minutes, or until edges are lightly golden brown. Cool completely on a wire rack before proceeding.
08 - In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy and spreadable.
09 - Spread frosting evenly over the completely cooled cookie crust using a spatula.
10 - Arrange fresh fruit in decorative patterns over the frosting layer.
11 - For a glossy finish, microwave apricot jam with water for 20 seconds, stir until smooth, and brush lightly over fruit surface.
12 - Chill for at least 1 hour before slicing and serving.

# Expert Tips:

01 -
  • People think you've mastered some fancy technique, but it's genuinely just a cookie you press into a pan and top with frosting and fruit.
  • You can assemble it hours ahead (if you're being smart) or throw it together last minute when guests text they're on their way.
  • It actually tastes better when it's been chilled, so making it early is doing yourself a favor, not extra work.
02 -
  • If your fruit releases juice while it sits, it'll soak into the frosting and make everything slide around—choose firm fruits and assemble as close to serving time as you can manage.
  • The cream cheese frosting needs both butter and cream cheese softened properly; if either is cold, you'll have lumps that won't blend out no matter how long you beat it.
03 -
  • If your kitchen is hot or you're worried about the frosting melting, make it a little stiffer by adding an extra tablespoon or two of powdered sugar—you can always soften it with a touch of milk if needed.
  • Brush the baked cookie crust lightly with melted white chocolate before adding the frosting if you want an extra layer of flavor and a barrier that helps keep the crust from absorbing moisture.
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