Fruit pizza is a classic, and this really is the best fruit pizza recipe. It’s simple, straightforward, but so delicious (and so pretty!). No specialty pizza pan needed!

I love fruit pizza. It’s refreshing, gorgeous, and crazy delicious.

I mean, who can resist a sugar cookie crust, ultra luscious cream cheese frosting, and juicy fresh fruit? Not me. Talk about irresistible.

Rows of kiwi, red grapes, blueberries, strawberries, mandarin oranges and pineapple on fruit pizza.

Fruit Pizza: New and Improved

I have a long standing fruit pizza recipe that’s been on my site for ten years now. So why the new recipe?

  • For one, the original recipe uses a tart pan, which isn’t very common; I wanted to make fruit pizza accessible to everyone regardless of tart pan (or circle pizza pan) ownership
  • Secondly, I felt like the sugar cookie crust needed a few tweaks to take it from pretty darn good to downright amazing
  • And finally, the frosting gets an update for perfect consistency and flavor.
Square of the best fruit pizza with bite taken out on white plate.

This fruit pizza relies on a perfect sugar cookie base. The dough is a simple one-bowl recipe that results in a lightly sweet, super tender sugar cookie crust that holds it’s shape well enough that you don’t need to chill the dough before using it. YES.

Hi, I’m Mel, and I’m lazy and detest chilling cookie dough unless absolutely necessary.

Keep in mind, also, that after the sugar cookie crust bakes, it’s slathered with frosting and topped with fruit. So any inconsistencies in perfect shape are forgotten.

Dry ingredients added to sugar cookie dough and mixed until smooth.

The Right Pan

I use a basic half sheet pan for this recipe. And for a slightly thicker crust, you can use a 9X13-inch pan or a circle pizza pan.

Line a half sheet pan with parchment paper, lightly grease it, and then press the cookie dough into a rectangle about 10X14-inches, give or take. It definitely does not need to be exact.

Try to keep the thickness relatively the same throughout so it bakes evenly. As it bakes it will spread a little; that’s normal.

Sugar cookie dough crumbled on parchment lined sheet pan and then pressed into rectangle shape.

Perfect Cream Cheese Frosting

The cream cheese frosting for this fruit pizza is very simple and very basic, but a few small surprises make it absolutely amazing.

Along with cream cheese and powdered sugar (both very necessary for perfect cream cheese frosting), there is also a smidge of butter and a dab of sour cream.

The sour cream adds the perfect amount of bright freshness to the frosting without messing with the consistency (like lemon juice can do). And since it’s already a fantastic combo for the frosting on this best-ever carrot cake, I knew it would work here, too.

Powdered sugar added to glass bowl of cream cheese frosting and then mixed until creamy.

Assembling the Fruit Pizza

Once the sugar cookie crust has baked and cooled, spread the frosting into an even layer across the top.

And then! The moment we’ve all been waiting for…it’s time for the fruit.

Spreading cream cheese frosting on sugar cookie crust for fruit pizza.

Best Fruit for Fruit Pizza (and How Not to be a Perfectionist)

Listen, I know Pinterest is going to make you feel like you have to create a picturesque fruit pizza fit for edible art galleries across the globe. But when it really comes down to it, my advice on how to decorate the fruit pizza is: DON’T STRESS!

The combination of sugar cookie + frosting + fruit is so amazing, it can hold its own no matter what it looks like.

My tips for choosing the right fruit:

  • avoid fruits that are really watery and juicy (like watermelon) – it can make everything drippy and soggy, ew
  • choose fruits that are ripe but hold their shape well
  • if using canned fruits, like pineapple and mandarin oranges, drain the fruit really well and then pat dry with paper towels
  • cut the fruit in small bite-size pieces for easier serving (alternate title: don’t be like me; the strawberries in these pictures are pretty, but too large – I would have done better to cut them in quarters so that it’s easier to slice the fruit pizza into squares for serving)
Assembling rows of fresh fruit on fruit pizza crust.

Time to Decorate!

My only tip? Have fun! When my kids help, we get a lot of very, er, interesting designs. Spirals. Emoji faces. Initials.

When left to my own devices, I prefer pretty, colorful rows. And I find fruit pizza decorating actually quite therapeutic. Time well spent, if you ask me. (Especially if I can also listen to an audiobook or podcast whilst placing each piece of fruit in its designated spot.)

FRUIT PIZZA IS SO PRETTY. I love it so much.

Sheet pan of fruit pizza with a serving taken out with metal spatula.

This truly is the best fruit pizza recipe. It’s simple. Straightforward. Showstopping.

And this recipe is perfect to feed a crowd*. It is a great dessert to take for potlucks and neighborhood BBQs and friendly get togethers.

(*not feeding a crowd? This recipe can easily be halved for a smaller pan and smaller crowd!)

I can’t wait to see what fruit combinations you come up with and what initials you program into the top of your fruit pizza. 🙂

Square of fruit pizza with mandarin oranges, strawberries, blueberries, red grapes and kiwi above sheet pan fruit pizza.

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square of the best fruit pizza with bite taken out on white plate

Perfect Fruit Pizza

5 stars (62 ratings)


Sugar Cookie Crust:

  • ¾ cup (170 g) salted butter, softened to room temperature
  • 1 cup (212 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest, optional (but delicious)
  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Cream Cheese Frosting:

  • ¼ cup (57 g) salted butter, softened to room temperature
  • 8 ounces (227 g) cream cheese, softened to room temperature
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract
  • 1 ¾ cups (200 g) powdered sugar
  • Pinch salt


  • Fresh strawberries, cut in half or quarters
  • Fresh blueberries
  • Red grapes, cut in half
  • Kiwi fruit, peeled and cut into triangles
  • Canned mandarin oranges, drained and patted dry
  • Canned pineapple tidbits or chunks, drained and patted dry


  • Preheat the oven to 350 degrees F. Line a half sheet pan (a rimmed baking sheet about 11X17-inches) with parchment paper and lightly spray parchment with cooking spray. See note for alternate pan sizes.
  • For the sugar cookie crust: in large bowl, cream together the butter and granulated sugar with an electric handheld or stand mixer until smooth, 1-2 minutes.
  • Mix in the egg, egg yolk, vanilla, and lemon zest. Add the flour, baking powder, baking soda and salt, and mix until no dry streaks remain (don't overmix).
  • Press the dough into a rectangle shape in the center of the pan, about 10X14-inches. It doesn't have to be exact, just make sure it is fairly evenly thick throughout so it bakes evenly.
  • Bake the crust for 10-12 minutes until just baked. It should be soft and not overly brown around the edges. Don't over bake. Let the crust cool completely.
  • For the frosting: in a medium bowl, add the butter and cream cheese and beat with an electric mixer (handheld or stand mixer) until smooth, 30-60 seconds. Add the sour cream and vanilla and mix until smooth. Add the powdered sugar and pinch of salt, and mix until well-combined and light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Spread the frosting evenly on the cooled sugar cookie crust, leaving a thin border. Arrange fruit on top of the pizza. Chill in the refrigerator until serving. The fruit colors can bleed into the frosting, so it's best to serve within 1-2 hours of making the fruit pizza.


Pan Size: a 9X13-inch pan can be used in place of the half sheet pan (the crust will be slightly thicker and take a bit longer to bake) or a circle pizza pan can be used. I would not suggest using a baking stone.
Cream Cheese: full fat cream cheese works best in the frosting recipe; light cream cheese can be used but will make the consistency of the frosting runnier. 
Fruit: the fruit given in the recipe is just a suggestion! The sky is the limit with other fruit options. Use ripe, fresh fruit that isn’t overly juicy and will hold its shape. For canned fruit, make sure to drain well and pat very dry with paper towels.
Serving: 1 serving, Calories: 234kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 192mg, Fiber: 1g, Sugar: 22g

Recipe Source: from Mel’s Kitchen Cafe