Easy Fruit Pizza

Name: Easy Fruit Pizza
Prep time: 20 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1 package (8 oz) cream cheese, softened; 1/3 cup sugar; 1/2 teaspoon vanilla; 2 kiwifruit, peeled, halved lengthwise and sliced; 1 cup halved or quartered fresh strawberries (6 to 8 medium); 1 cup fresh or frozen blueberries; 1/2 cup apple jelly

Prep time:20 min
Total time:2 hr 10 min
Ingredients:8
Servings:12
Calories per serving:320

By Edited by MandyUpdated 06/12/2025

Easy Fruit Pizza

Prep time:20 min
Total time:2 hr 10 min
Ingredients:8
Servings:12
Calories per serving:320

This dazzling fruit pizza is a summer showstopper—and surprisingly easy to make! Born from the 2000 Pillsbury Complete Cookbook, this recipe has been a favorite for over 25 years (and featured in countless publications!). The original called for a sugar cookie crust topped with peaches, strawberries, and blueberries, glazed with orange marmalade. But the real magic is its adaptability: swap in kiwifruit or any fruit you love! Pro tip: a shimmering coat of apple jelly or marmalade keeps the fruit fresh and adds a beautiful shine. Perfect for any summer gathering, this impressive dessert is sure to wow your guests. Where will you share your fruit pizza masterpiece?

Recipe Ingredients

Here’s what you’ll need to make an easy and beautiful fruit dessert pizza.

Sugar Cookie Dough: The subtle flavor of the sugar cookie dough crust lets the fruit take the spotlight. The crisp on the outside, tender on the inside character of the cookie crust provides a sweet way to hold and enjoy the fruit toppings.

Fruit: We love the combination of kiwi, strawberries and blueberries for their varying sizes, colors and appearances, to create a dessert that’s as pretty to look at as it is yummy to eat.

Jelly: Used as a glaze for the fruit, it protects it from drying out or turning brown as well as giving it a healthy shine. We chose apple jelly because it’s as close to clear as possible, so the focus is on the fruit.

Other Ingredients You’ll Need: Cream cheese, granulated sugar and vanilla. These three create a creamy layer that holds the fruit and crust together.

Cookware You’ll Need

Pizza Pan: A 12-inch regular metal pizza pan without holes is what you need to bake the cookie crust evenly. You can use a larger diameter pizza pan, however, still press the dough into a 12-inch circle.

Basting Brush: Our experts agree it’s THE tool to brush the apple jelly in a thin, even layer on the fruit. During testing, we found we prefer to use a silicone brush vs. one with hair-like bristles, which can come out onto the food while brushing. However, either one will work well for spreading the jelly.

Other Cookware You’ll Need: Bowls, electric mixer, rubber spatula, cooling rack, knife or pizza cutter.

How to Make Fruit Pizza

1. Bake the Crust

We’ve found in the test kitchen, that patting out the crust is easier to do if you crumble the cookie dough first. Using your hands, crumble the cold dough right onto the pan then press evenly into a 12-inch circle. Bake and cool the crust completely before spreading the cream cheese mixture on top.

2. Make the Cream Cheese Layer

Based on decades of testing recipes, using softened cream cheese is the key to getting a smooth, creamy texture. Unwrap and set the brick of cream cheese on the counter for about 30 minutes or place in a microwave-safe bowl and microwave on medium (50%) 1 to 1 1/2 minutes until you your fingertip leaves an imprint when lightly pressed into the cream cheese. Beat the cream cheese, sugar and vanilla until smooth and fluffy; spread on the cooled crust.

3. Arrange the Fruit

The best fruit for fruit pizza should be soft enough to cut and bite through, aren’t too watery and don’t brown easily. Choose fruits that vary in color and shape for the most attractive presentation. Arrange the fruit on the cream cheese, pressing it lightly into the cream cheese mixture to adhere. See the variation and design section below for inspiration.

4. Brush Fruit with Jelly

To get a thin, even glaze on the fruit, you need to stir the jelly until it’s smooth. Use a pastry brush, for professional-looking results. Alternately, you can use a spoon; it is a bit harder to get even coverage but will still taste yummy. If your jelly can’t be stirred smooth, microwave it in a small microwavable bowl uncovered on High about 20 seconds or until it can be stirred smooth.

5. Refrigerate and Serve

Chill the fruit pizza for 1 to 2 hours to set the cream cheese layer and help the fruit stay in place when the pizza is cut. Use a pizza cutter or a sharp knife, to cut into 12 thin wedges or squares.

Variations and Designs

Change up your fruit pizza with these easy variations to suit any occasion.

Change the Fruit: Try both red and green seedless grape halves or a combination of blueberries, raspberries, and strawberries. For additional ideas, see our FAQ below for great options.

Change the Design: Arrange the fruit in a random pattern, concentric circles, or create stripes of red and blue berries to look like a flag for patriotic holidays. Or, try arranging red and green fruit in a circle like a wreath, and sprinkle with a little powdered sugar. To make a strawberry heart pizza, cut out stems from fresh strawberries with a paring knife. Slice them vertically, and they will look like hearts to place on the pizza.

Change the Glaze: Apricot or peach jelly make great options for glazing the fruit. Reviewer Minicoopcruiser uses “orange marmalade instead of the apple jelly. The citrus of the orange really compliments the flavor.”

More Recipes: Try a crescent dough crust in this Apple and Cream Cheese Pizza topped with apples, cinnamon and cream cheese and in this Caramelized Banana Nutella Pizza with bananas, caramel, hazelnut spread, and almonds.

Storing Fruit Pizza

For the best texture and presentation, fruit pizza is best made the same day it’s served. Since it contains cream cheese, any leftover fruit pizza should be refrigerated within 2 hours of serving.

Refrigerator

Wrap remaining fruit pizza with plastic wrap and refrigerate up to 2 days. Moisture from the cream cheese topping and fruit can make the cookie crust softer. Juice from the fruit can leach out onto the cream cheese layer, affecting the appearance so the sooner it is eaten the better.

Freezer

Not recommended as the crust will soften and the fruit will be watery, creating a soggy pizza.

Why Pillsbury Users Love This Recipe

Our fans tell us this recipe is a hit. WaltzingMatilda says, “I love the recipe! It’s easy, delicious and looks fancy… I've been asked twice for the recipe already. Definitely thumbs up!”

With the brightly-colored fruit, others comment that this dessert has a beautiful presentation, making it look like it came from a fancy bakery. Its impressive appearance elevates it to the top of the recipe box for gatherings.

Families tell us they have fun making this recipe together. It is a great baking and decorating activity to do with kids, and they can customize it to their liking or for special events.

Frequently Asked Questions

Fruit pizza is best served the day you make it. However, if you want to get a jump on the prep, you can make the crust in advance.

Bake and Cool the Crust: Make it as directed through Step 3.

Wrap and Store the Crust: Wrap the crust and store it at room temperature for 1 day or freeze up to 1 month. If frozen, remove it from the freezer and loosen the wrap. Let it stand at room temperature for 1 to 2 hours or until thawed.

Finish the Pizza: Top the crust with the cream cheese topping, fruit, and jelly glaze. Refrigerate and enjoy.

Best Fruit for Fruit Pizza

• Berries (halved or sliced, if large)

• Mango (cut into bite-size pieces or thinly slice)

• Peaches, nectarines (peel for easier eating)

• Seedless grapes (cut in half)

• Drained, canned pineapple (chunks or tidbits), apricot halves, sliced peaches or fruit cocktail

Avoid These Fruits for Fruit Pizza

These fruits may work in other recipes, but for this fruit pizza recipe, we don’t recommend:

• Bananas (brown quickly)

• Apples or pears (not enough color and brown quickly)

• Lemons or limes (too tart)

Pro Tip: It’s always best to let the fruit drain on paper towels before topping the pizza to reduce the chance of juices leaking onto the cream cheese layer.

Use the Right Pan: A shiny metal pizza pan without holes will allow the cookie dough to bake up with the best color and texture. Bake until the edge is golden brown.

Press the Dough Evenly: Press the dough evenly into a 12-inch circle. This is the perfect size to ensure the correct thickness—similar to a thin-crust pizza—so the pizza can bake up beautifully and hold the toppings.

Make and Serve on the Same Day: Fruit pizza, ideally served within few hours of prepping, will ensure the best texture and appearance.

Easy Fruit Pizza

Prep time:20 min
Total time:2 hr 10 min
Ingredients:8
Servings:12
Calories per serving:320

Ingredient

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 kiwifruit, peeled, halved lengthwise and sliced
1 cup halved or quartered fresh strawberries (6 to 8 medium)
1 cup fresh or frozen blueberries
1/2 cup apple jelly

Instructions

Step 1
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.

Step 2
Break up cookie dough into pan; press dough evenly around the pan, leaving 1/2 inch around the edge.

Step 3
Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.

Step 4
In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed, about 30 seconds or until fluffy. Spread mixture over cooled crust.

Step 5
Arrange fruit over cream cheese. Stir jelly with a spoon or rubber spatula until smooth; brush or spoon over fruit.

Step 6
Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or into 4 rows by 3 rows for squares. Cover and refrigerate any remaining pizza.

Recipe Tips

For easy cleanup and removal, line pan with cooking parchment paper cut 2-inches larger than the pan. Place a dab of shortening or softened butter on the pan to help hold the parchment paper in place while pressing out the cookie dough. Do not spray or grease cooking parchment paper.
To give your fruit pizza an added touch of flavor, stir 1 teaspoon grated fresh lemon zest into the cream cheese filling. The tart, citrusy edge contrasts with the richness of the filling and plays well with the fruit.
If you don’t have a pizza pan, you can press the dough out into a 12-inch circle on a large cookie sheet.
For professional looking results, drain your fruit pieces on paper towels to help prevent the juices from bleeding out or watering out and creating wet spots on the cream cheese mixture.
Cookie dough is easier to press into the pan if it’s cold straight from the fridge. The fat in the dough isn’t as sticky when cold, so it’s easier to press into the pan without sticking to your fingers.

Nutrition Facts

Calories
320
Total Fat
15g
Protein
3g
Total Carbohydrate
43g
Sugars
28g

Servings: 12

Serving Size: 1 Serving

Amount Per Serving Calories : 320

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	15g	23%
Saturated Fat	6g	31%
Trans Fat	2g	% Value Not Available
Monounsaturated Fat	2g	% Value Not Available
Polyunsaturated Fat	0g	% Value Not Available
Omega-3	0g	% Value Not Available
Cholesterol	35mg	11%
Sodium	170mg	7%
Total Carbohydrate	43g	14%
Dietary Fiber	1g	4%
Soluble Fiber	0g	% Value Not Available
Insoluble Fiber	0g	% Value Not Available
Sugars	28g	% Value Not Available
Protein	3g	% Value Not Available
Vitamin D	Value Not Available	0%
Calcium	Value Not Available	2%
Iron	Value Not Available	6%
Potassium	100mg	3%
Vitamin A	Value Not Available	6%
Vitamin C	Value Not Available	35%
Vitamin E	Value Not Available	0%
Thiamin	Value Not Available	0%
Riboflavin	Value Not Available	4%
Niacin	Value Not Available	0%
Vitamin B6	Value Not Available	0%
Folic Acid	Value Not Available	2%
Vitamin B12	Value Not Available	0%
Pantothenic Acid	Value Not Available	0%
Phosphorus	Value Not Available	4%
Magnesium	Value Not Available	0%
Zinc	Value Not Available	0%
Manganese	Value Not Available	6%
Selenium	Value Not Available	0%
Copper	Value Not Available	2%
Beta-Carotene	Value Not Available	% Value Not Available
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 1,
Fruit 0,
Other Carbohydrate 2,
Skim Milk 0,
Low-Fat Milk 0,
Milk 0,
Vegetable 0,
Very Lean Meat 0,
Lean Meat 0,
Medium-Fat Meat 0,
High-Fat Meat 0,
Fat 3,
Fruits ¼c,
Vegetables 0c,
Grains 0oz-eq,
Meat & Beans 0oz-eq,
Dairy ½c,
Fats & Oils 0tsp

Carbohydrate Choice

Carbohydrate Choice3

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Recipe Ingredients

Here’s what you’ll need to make an easy and beautiful fruit dessert pizza.

Fruit: We love the combination of kiwi, strawberries and blueberries for their varying sizes, colors and appearances, to create a dessert that’s as pretty to look at as it is yummy to eat.

Other Ingredients You’ll Need: Cream cheese, granulated sugar and vanilla. These three create a creamy layer that holds the fruit and crust together.

Cookware You’ll Need

Other Cookware You’ll Need: Bowls, electric mixer, rubber spatula, cooling rack, knife or pizza cutter.

How to Make Fruit Pizza