Summer Party Fruit Pizza (Print View)

Chewy cookie crust, creamy frosting, and fresh colorful fruits combine for a vibrant summer treat.

# Components:

→ 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 oz 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
13 - 2 tablespoons apricot jam for glaze, optional
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 bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large 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 dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
06 - Press cookie dough evenly onto the prepared pan, forming a circular shape approximately 1/3 inch thick.
07 - Bake for 13-15 minutes until edges are lightly golden. Transfer to a wire rack and cool completely.
08 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy and spreadable.
09 - Spread frosting evenly across the cooled cookie crust in a uniform layer.
10 - Arrange fresh fruit in decorative patterns over the frosting layer.
11 - If desired, microwave apricot jam with water for 20 seconds, stir until smooth, and brush lightly over fruit for a glossy finish.
12 - Refrigerate for at least 1 hour before slicing and serving.

# Expert Advice:

01 -
  • It looks show-stopping but takes less time than most people spend scrolling through their phones deciding what to make.
  • You can prep the crust and frosting the day before, then just add fruit when guests are about to arrive.
  • Everyone eats it, from kids who love picking their favorite fruits to adults who appreciate the buttery cookie underneath.
02 -
  • Soggy crust syndrome is real—avoid juicy fruits like peaches or watermelon that weep into the frosting, or add fruit no more than 2 hours before serving.
  • Room temperature cream cheese and butter blend smoothly into silky frosting; cold ingredients create lumps and require excessive beating that thickens everything.
  • Pressing the dough too thin creates a crust that's more cracker than chewy cookie; aim for that 1/3 inch thickness and your ratio of base to topping will be perfect.
03 -
  • Let your mixer do the heavy lifting when creaming butter and sugar, but watch it closely—overdone frosting turns grainy and thick, so stop as soon as it's fluffy and light.
  • Slice this pizza with a pizza cutter or large chef's knife dipped in hot water between cuts; a serrated knife tends to squish the frosting and fruit instead of cutting cleanly through the cookie.
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