Ok so first off… let’s all agree that fruit pizza sounds a little weird. I get it. Pizza is supposed to be cheesy and saucy and amazing at 2 AM.
But stay with me here.
Because THIS version — soft, chewy sugar cookie crust + creamy dreamy frosting + fresh berries stacked like confetti on top — is about to blow your mind.
And maybe your mom’s. And your best friend’s. And that one cousin who always claims they “don’t like dessert.” (Sure, Kyle. Sure.)
This recipe is the kinda thing you bring to a cookout or a weekend brunch and everyone asks, “WAIT YOU MADE THIS???”
Yes. Yes, you did.
And you didn’t even have to turn into a professional baker. Wild.
Let’s break it down.
What You’ll Need
Here’s what we’re working with. Nothing crazy. Most of this stuff you can grab in one trip to the store. Maybe even one aisle.
| Ingredient | Notes |
|---|---|
| 1 roll sugar cookie dough | I usually grab the refrigerated Pillsbury kind because EASY |
| 8 oz cream cheese | Let it soften a bit so it blends like a dream |
| 2 tbsp unsalted butter | Also room temp — makes the frosting lighter |
| ½ – ¾ cup powdered sugar | Depends on how sweet you want it. I go ½ cup and taste-test |
| 1 tsp vanilla extract | Because we’re not animals |
| Zest of ½ lemon | Gives it that extra pop (optional but recommended) |
| 2 cups strawberries | Sliced thin so you can layer ‘em like a pro |
| 1½ cups blueberries | Wash + pat dry so they don’t water down the party |
| ½ cup raspberries | Optional but so good |
| ¼ cup jelly (apricot etc.) | Lightly melted and brushed over fruit magic |
Simple, right?
Tools You’ll Want
These aren’t fancy or anything, but having the right tools makes life a little easier.
- 12″ pizza pan or large round baking sheet
- Hand mixer or stand mixer (can use a strong arm and whisk if needed)
- Silicone brush (for that glaze)
- Spatula or offset spatula
- Zester or grater
- Measuring spoons + cups
- Sharp knife + cutting board
Nothing out of the ordinary here. Most kitchens have these already.
The Basic Process
This is what we’re doing, big picture:
- Bake a giant sugar cookie.
- Make an easy cream cheese frosting.
- Decorate it with fruit like the culinary artist you are.
- Brush with jelly.
- Chill. Slice. Eat.
Honestly? That’s it.
But I’ve got more below to make sure you totally nail it.
How to Actually Make It
Step 1: Preheat + prep
Set your oven to 350°F.
Grab your pizza pan or baking sheet and give it a light spray with nonstick spray, or use parchment paper if you’re fancy. (Bonus: makes cleanup ridiculously easy.)
Step 2: Shape your crust
Take that sugar cookie dough and press it evenly into your pan. You want it to look like a pizza crust — round, flat, and about ¼ inch thick.
Leave about half an inch around the edges if it feels too close to the rim. This dough spreads like it’s on a mission.
Step 3: Bake
Pop it in the oven for about 15–20 minutes. Keep an eye on it around the 14-minute mark — you want golden edges, not burnt ones.
Once done, pull it out and let it cool completely. Not warm. Not kinda lukewarm. FULLY cooled. Trust me, your frosting will thank you.
Step 4: Make the frosting
In a bowl, beat together the cream cheese, butter, powdered sugar, vanilla, and lemon zest.
Mix it until it’s smooth, fluffy, and looks like something you’d want to eat by the spoonful. (Guilty.)
Taste test here is totally legal. Adjust sugar if needed.
Step 5: Frost it up
Spread that frosting over your completely cooled cookie crust.
You can use a regular spatula, but an offset spatula makes it look like you’ve done this before.
Step 6: Decorate
This is the fun part. Layer your fruit however you want.
You can go full Instagram and do spirals or stripes… or just pile it on and call it rustic. Both are perfect.
Step 7: Glaze
Melt a little jelly in the microwave for about 10 seconds and stir it until smooth.
Using a silicone brush (or the back of a spoon), gently brush it over the berries. It gives them that pretty shine and helps keep things from drying out.
Step 8: Chill and slice
Pop the whole thing in the fridge for 30 minutes to firm up. It makes slicing easier and tastes even better when cold.
Use a sharp knife or pizza cutter. Wipe the blade between slices if you want clean lines.
Pro Tips You’ll Wish You Knew Sooner
- Dry the berries! Moisture = soggy pizza. Use a paper towel and dab them dry before layering.
- Don’t skip the chill time. Even 30 minutes in the fridge makes a big difference in taste and texture.
- Use less sugar in the frosting if your fruit is super sweet. The balance matters.
- Crust too thick? Press the dough thinner next time, or make two smaller pizzas.
- Get creative. Add a sprinkle of shredded coconut, mint leaves, or even mini chocolate chips.
Swaps, Options & Diet Tweaks
Want to make this your own? Here’s how:
| Want to… | Try this |
|---|---|
| Make it dairy-free | Use dairy-free cream cheese + vegan butter |
| Make it gluten-free | Use a GF sugar cookie dough (store-bought or homemade) |
| Use different fruit | Kiwi, mango, blackberries, mandarin oranges are all solid picks |
| Make minis | Press dough into muffin tins for mini personal fruit pizzas |
| Lower the sugar | Use monk fruit or erythritol in the frosting instead of powdered sugar |
You do you.
Can I Make This Ahead?
Yup. And it’s even better that way.
- Crust: Bake it up to 1 day ahead. Just keep it wrapped at room temp.
- Frosting: Make and store in the fridge, then frost when you’re ready.
- Fruit: Prep it fresh and layer it day-of for max color and freshness.
Avoid assembling everything the night before — the fruit can leak juice into the frosting. Still tastes great, but won’t win any beauty contests.
Leftovers & Storage Tips
Here’s what to do if you somehow don’t finish this in one sitting:
- Store leftovers in the fridge, covered tightly.
- Best within 2 days, but can last up to 3.
- Avoid stacking slices — the fruit makes things slippery.
- DO NOT freeze. Cookie texture goes weird and the berries turn sad.
Extra Notes (For My Overachievers)
Nutrition Info (approx. per slice if you cut into 12):
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| 285–320 | 38g | 13g | 3g | 24g |
Pair it with:
- Fresh mint tea
- Sparkling lemonade
- Brunch eggs + bacon (sweet/savory balance is perfect)
Want it lighter?
- Use light cream cheese
- Add more berries, less frosting
- Cut into smaller slices (and try to only eat one… good luck)
FAQ
Q: Can I make this with homemade cookie dough?
Absolutely. Just make sure it’s soft-baked and chewy — not too crisp.
Q: What if I don’t have jelly for glaze?
You can skip it. Or melt a little honey with water as a quick DIY glaze.
Q: Can I use frozen fruit?
Not recommended. Too much water = soggy city.
Q: Can kids help make this?
YES. Let them decorate with fruit. Bonus: It might even get them to eat it.
Wrap Up
So now you’ve got everything you need to make the sugar cookie fruit pizza that turns heads, wins hearts, and magically disappears off the plate.
You don’t have to be a “baker.” You just need cookie dough, cream cheese, and about 45 minutes.
Seriously, try it.
And then come back and tell me how it turned out — what fruit you used, what fun shapes you tried, and what people said when they tasted it.
I’m already clapping for you.
You got this.
