While normally prefer to cook from scratch, sometimes there are receipts from my childhood that are so good – well, I just make it anyway. Fruit Pizza is one of those things.
It’s great for bringing to picnics and potlucks, and when I do, I rarely have leftovers to bring home. Last weekend we went to my brother-in-law’s birthday party, and this was a great addition to a July party.
Makes a great spring + summer dessert
Fruit pizza makes a great dessert for the spring and summer because you can take advantage of the fruit that’s in season. Many times I use berries, but I’ve also included bananas and kiwi fruit before too. If you plan on using bananas, be sure to spritz them with lemon juice (or use Fruit Fresh) to keep them from browning.
Fruit Pizza tips
- Use a knife to slice the cookie dough into rounds, lay them out, and then you can just press rounds together to fill the pan. This is a lot easier than trying to spread the entire roll of cookie dough at once.
- For easier spreading, also use a knife to slice up the cream cheese into chunks and spread around the pizza before making it into a thin layer.
- For glaze, I use Marie’s Pie Glaze for Strawberries. I have been able to find it in my local grocery store, usually in the produce section, but you can also find it on Amazon.
Make ahead tips
Generally fruit pizza is a dessert you’ll want to make the day of, however you can do some prep work ahead of time if you’ll be short on time the next day.
- Make the cookie part the night before, let it cool completely overnight, and the cookie part will be more likely to stay crisp throughout the next day. (In the past, when I’ve made the whole thing at one time, the cookie part did get mushy after about 6-8 hours. Still good, but something to keep in mind.)
- Wash and/or cut up any fruit that won’t brown or start to to get mushy.
- If you are transporting your fruit pizza, try to keep whatever you are covering it with from touching the surface – otherwise the glaze will stick and make a bit of a mess. If you don’t have a plastic container large enough to fit the tray, you can also use toothpicks placed strategically across the surface to keep plastic wrap up. (Just be sure to remove them before serving!)
Tools you may need
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- 1 package rolled sugar cookie dough
- 1 (8 oz) package cream cheese
- 1 container strawberry glaze
- Fruit of your choice, enough to cover top of fruit pizza (I used strawberries, blueberries, raspberries, and blackberries. I've also added bananas or kiwi fruit in the past.)
- Heat oven to 350 degrees F.
- Slice cookie dough 1/3” thick and cover either a round pizza pan or a square 1/2 jelly roll pan. Press dough slices together at the edges to make sure that there are no holes.
- Bake for 10-14 minutes or until lightly browned. Allow to cool.
- Allow the cream cheese to sit out and soften while the cookie cools. This will make spreading easier. Spread cream cheese across cookie.
- Spread strawberry glaze on top of cream cheese.
- Slice fruit and place on top of strawberry glaze.
- Cut, serve and enjoy!
You can make the cookie the night before and let it cool completely overnight. When I do that, the cookie part stays crisper throughout the day. If you make the whole thing at one time, the cookie part can sometimes get mushy after about 6-8 hours. It still tastes good, but it's something to keep in mind if it won't be eaten right away.