Fruit Pizza

Get ready for the ultimate crowd-pleaser that makes everyone’s eyes light up! This fruit pizza combines the best of two worlds – a chewy, buttery sugar cookie base topped with creamy frosting and a rainbow of fresh fruits. It’s the dessert that disappears first at every gathering, and trust me, you’ll be fielding requests for the recipe before the party’s even over.

What makes this fruit pizza truly special is the perfect balance of textures and flavors. The slightly crisp edges of the cookie crust give way to a soft center, while the cream cheese frosting adds just the right amount of tanginess against the natural sweetness of the fresh fruit. The final drizzle of honey and optional almonds brings everything together with a touch of elegance that makes this simple dessert feel downright sophisticated.

Ingredients

For the crust:

• 1 ⅔ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter (1 stick), softened
• ¾ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla

For the frosting:

• 8 ounces cream cheese, softened
• ¼ cup milk
• ½ teaspoon almond extract, or vanilla extract
• 2 tablespoons brown sugar

For the toppings:

• 2 cups assorted fresh fruit, such as halved grapes, blueberries, raspberries, sliced strawberries, sliced kiwifruit, sliced mango, etc.
• 2 tablespoons sliced almonds, optional
• 2 tablespoons honey

Steps

1. Make the cookie crust: In a large mixing bowl, whisk together 1 ⅔ cups flour, ½ teaspoon baking soda, ¼ teaspoon baking powder and ¼ teaspoon salt until well combined. Whisking thoroughly now prevents floury pockets in your finished crust.
2. In a separate bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat ½ cup butter and ¾ cup granulated sugar on medium-high speed until light and fluffy, about 2 minutes. The mixture should be noticeably paler and increased in volume – this creates air pockets for a tender cookie base.
3. Scrape down sides of bowl with a rubber spatula (don’t skip this step!), then beat in 1 egg and 1 teaspoon vanilla until fully incorporated. Stir in dry ingredients just until a dough forms – overmixing will develop gluten and make your crust tough instead of tender.
4. Cover bowl with plastic wrap and transfer dough to refrigerator for about 20 to 30 minutes (while you preheat the oven) to firm up slightly. This chilling step is crucial as it prevents the dough from spreading too much during baking.
5. Heat oven to 375°F (190°C). Line a 12-inch pizza pan with foil or parchment paper. Once dough is chilled, remove from the refrigerator and place on the prepared pizza pan. Press evenly into an 11-inch round on the pan (the dough will spread to the edges of the pan as it bakes). Use the heel of your hand for even pressure, or cover with plastic wrap and use a flat-bottomed measuring cup for a perfectly smooth surface.
6. Bake cookie crust for 10 to 15 minutes or until edges are lightly golden and center is just set. Look for a slight matte finish on top – a shiny surface means it’s underbaked. Cool completely in the pan on a cooling rack; then, if desired, carefully transfer to a serving platter. Allow at least 30 minutes for cooling to prevent the frosting from melting when applied.
7. Make the frosting and assemble: In a medium bowl using an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beat 8 ounces cream cheese, ¼ cup milk, ½ teaspoon almond extract and 2 tablespoons brown sugar on medium-high speed until smooth, about 1 minute. The mixture should be completely lump-free but still thick enough to hold its shape.
8. Use a spatula to spread frosting evenly over top of cooled crust, leaving a 1-inch border along the edges. This border creates a “crust” effect and gives guests something to hold onto when eating slices by hand.
9. Arrange prepared fruit on top of pizza in whatever pattern you prefer – concentric circles, pie-slice sections, or a random mosaic all work beautifully. Pat fruit dry with paper towels before placing to prevent excess moisture from making the frosting runny.
10. Sprinkle with 2 tablespoons sliced almonds, if desired. Drizzle evenly with 2 tablespoons honey, using a back-and-forth motion for the most attractive presentation.

Smart Swaps

• Use Neufchâtel cheese instead of regular cream cheese (1:1 ratio) – saves about 33% of the fat while maintaining the creamy texture
• Substitute coconut sugar for brown sugar (1:1 ratio) – adds a subtle caramel note without changing the sweetness level
• Try whole wheat pastry flour for half the all-purpose flour – adds fiber while keeping the texture light

Make It Diabetes-Friendly

• Replace ¾ cup granulated sugar with ⅓ cup Swerve Granular plus 2 tablespoons honey to reduce carbs by approximately 15g per serving
• Use reduced-fat cream cheese and unsweetened almond milk instead of regular milk to lower the overall glycemic impact
• Opt for lower-sugar fruits like berries and kiwi rather than grapes or mango to reduce natural sugar content by about 4g per serving
• Consider making mini 4-inch fruit pizzas for built-in portion control (about 15g carbs per mini pizza)

Pro Tips

• Arrange your fruit just before serving to prevent colors from bleeding into the frosting
• For a glossier fruit topping, brush with 2 tablespoons melted apricot jam instead of honey
• Freeze the cookie dough for 10 minutes after pressing into the pan for even more controlled spreading
• Bring cream cheese to room temperature for at least 30 minutes before making frosting to prevent lumps