Summer Party Fruit Pizza (Print Version)

Chewy sugar cookie crust topped with creamy frosting and a fresh, colorful medley of seasonal fruits.

# What You’ll Need:

→ 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 ounces 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, sliced as needed
13 - 2 tablespoons apricot jam, optional
14 - 1 tablespoon water

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-inch pizza pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat softened butter and sugar until light and fluffy using an electric mixer.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Press cookie dough evenly onto prepared pan, forming a circle approximately 1/3 inch thick. Bake for 13 to 15 minutes until edges are lightly golden. Cool completely on a wire rack.
07 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy and spreadable.
08 - Spread frosting evenly over the cooled cookie crust.
09 - Arrange fresh fruit in decorative patterns over the frosting layer.
10 - Microwave apricot jam with water for 20 seconds, stir, and brush lightly over fruit for a glossy finish.
11 - Refrigerate for at least 1 hour before slicing and serving.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when you really only need 40 minutes of hands-on time.
  • The cookie crust is sturdy enough to hold up but stays chewy, which is that sweet spot between texture and substance.
  • You can swap fruits based on what's at the farmer's market, so it never feels repetitive.
02 -
  • Avoid juicy fruits like raspberries or watermelon directly on the frosting; they'll weep and soften everything within a couple of hours.
  • Room temperature is non-negotiable for the cream cheese and butter, or you'll end up with a lumpy, grainy frosting that's impossible to spread smoothly.
03 -
  • If your kitchen is very warm, chill the frosting for 10 minutes before spreading; it'll hold its shape better and cover more evenly.
  • Chop or slice larger fruits into consistent sizes so every bite has a balanced mix of crust, frosting, and fruit.
Go Back