Summer Party Fruit Pizza (Printable)

Chewy sugar cookie base topped with creamy frosting and fresh, colorful summer fruits for a vibrant treat.

# What You 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 such as strawberries, blueberries, kiwi, pineapple, grapes, and mandarin oranges, sliced as needed
13 - 2 tablespoons apricot jam, optional for glaze
14 - 1 tablespoon water, if using jam

# How-To Steps:

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.
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 and mix just until combined, avoiding overmixing.
06 - Press cookie dough evenly onto prepared pan, shaping into a uniform circle approximately 1/3 inch thick.
07 - Bake for 13-15 minutes, or until edges are lightly golden. Cool completely on a wire rack.
08 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy and spreadable.
09 - Spread frosting evenly over the cooled cookie crust, creating an even base for fruit arrangement.
10 - Arrange fresh fruit in decorative patterns over the frosting layer, choosing firm varieties to maintain crust integrity.
11 - For a glossy finish, microwave apricot jam with water for 20 seconds, stir until smooth, and brush lightly over fruit.
12 - Refrigerate for at least 1 hour before slicing and serving to allow frosting to set.

# Expert Advice:

01 -
  • It feeds a crowd without keeping you trapped in the kitchen while everyone's outside enjoying the weather.
  • The contrast between chewy cookie, smooth frosting, and juicy fruit is honestly addictive in ways I didn't expect when I first made it.
  • You can prep everything ahead and just do the fruit arrangement an hour before guests arrive, which feels like cheating in the best way.
02 -
  • Temperature matters for the dough: If your butter isn't actually softened, your sugar won't cream properly and you'll end up with a dense crust instead of that gorgeous chewy one.
  • Don't overwork the dough after adding flour: I learned this the hard way when I got overzealous with mixing and ended up with a crust that felt more like shortbread than a sugar cookie.
  • Fruit timing is everything: Add the fruit as close to serving as possible, because even the firmest fruit starts weeping moisture after a couple of hours and can make the frosting runny.
03 -
  • Room temperature ingredients are non-negotiable: Take your cream cheese, butter, and egg out of the fridge at least 30 minutes before you start mixing anything, and your dough will come together like silk instead of fighting you the whole time.
  • Press the crust into the pan with damp fingers: This prevents sticking and gives you way more control over the thickness than trying to work with dry hands.
  • Make friends with your oven thermometer: Oven temperatures vary wildly, so if your edges are burning before the center cooks, you know your oven runs hot and can adjust accordingly next time.
Go Back