Fruit Pizza

With Easter coming, I think spring. And when I think spring, I think fruit. And when I think fruit, I think of fruit-based treats. For many years, it was my tradition to make a Fruit Pizza for Easter. It’s one of those great, easy recipes that everyone loves. And you don’t have to spend hours preparing it. After all, you need time to hunt for those eggs!

There are many variations on this recipe. Some people add Cool Whip to the mixture of cream cheese, which sounds interesting but also kind of messy. Some use a homemade cookie dough recipe. Some brush the tops of the fruit with different types of jam. For the most part, I stick with the Pillsbury recipe. After all, I do use their cookie dough. It only seems fair 😀 .

Bake the cookie crust

The base of the fruit pizza is made with sugar cookie dough. If you want to get fancy, go ahead and make your own, but I use the pre-made stuff in a tube. Cuts out lots of steps. Take a rimmed pizza pan (12 inch diameter) and line with parchment paper or spray with cooking spray. Spread the dough evenly into the pan. Some recipes say to crumble the dough but I like to slice it and place all the slices in the pan. Then, press all the dough together to evenly fill gaps and create a crust.

Bake the crust until golden brown. This typically takes 16 to 20 minutes. Allow the crust to cool for at least 30 minutes before adding layers.

Make the cream cheese layer

I always ensure the cream cheese is at room temperature before mixing it with anything. This means taking the cream cheese from the refrigerator hours in advance. Realistically, I do this only about . . . two percent of the time. Sigh. For those other times I, of course, use my automatic defroster. That is, the microwave.

Microwave ovens vary, but this is what works for me: 30% power and one-minute bursts. I prefer to check the cheese after each minute to be certain I’m not frying it. If it seems close, I’ll do a 30-second burst. I won’t recommend a defined number of bursts  because it varies greatly. If you’re uncertain, just repeat using 30-second bursts.

Note: Make sure you’re not using full power because you might end up with cooked cream cheese. You don’t want that. Trust me.

With an electric mixer, beat the cream cheese with sugar and a little vanilla. The mixture will be fluffy and spreadable. Spread this on the cooled crust.

Add fruit to the cookie crust

The final layer is fruit. Over the years, I have used many different combinations of fruit. My preferred is a combo of sliced berries, grapes and kiwi.

Have a can of mandarin oranges on hand to fill tight, irregular-shaped spots, or just for an extra pop of color. Canned pineapple works for this also.

Arrange the fruit in whatever pattern you like.

Add glaze to the fruit

A final step, which is optional, is to brush the fruit with a little apple jelly or apricot preserves.

I’m saying this is optional because I can’t count how many times I’ve assembled this on Easter morning only to realize there was no jelly in the house. It has become an option because I found I don’t need it. Take it from me: you won’t miss it. However, for appearance’s sake, jelly makes the fruit look a little glossy/more presentable. It’s possible it helps preserve it a little too. But in my family, there was never a problem with leftovers. Basically, if you make it they’ll take it.

Easy enough, right?

Fruit Pizza is delicious!!

Print Recipe

5 from 17 votes

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Fruit Pizza

The easiest fruit dessert, and loved by all!

Prep Time20 mins

Cook Time20 mins

Course: Appetizer, Dessert

Cuisine: American

Servings: 10

Calories: 179kcal

Author: Sula

Ingredients

• 1 sugar cookie dough 16.5 oz
• 8 oz cream cheese softened
• ⅓ cup sugar
• ½ tsp vanilla
• 2-3 cups sliced fresh fruit or canned
• ½ cup apple jelly or apricot preserves

Instructions

• Heat oven to 350F. Prepare 12-inch pizza pan by lining with parchment paper or spraying with cooking spray.
• Remove cookie dough from wrapper and slice. Place slices in prepared pan. Press dough to evenly cover the bottom of the pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, at least 30 minutes.
• In a small bowl, use an electric mixer to beat cream cheese with sugar and vanilla until fluffy. Spread mixture over cooled crust.
• Arrange fruit over the cream cheese layer.
• Stir jelly until smooth; brush over fruit.
• Refrigerate until chilled, about one hour. Cut into wedges or squares to serve.
• Cover and refrigerate any leftover pizza.

Nutrition

Calories: 179kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 81mg | Potassium: 87mg | Fiber: 1g | Sugar: 21g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

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Like strawberries? Try Strawberry Shortcake Roll or Jelly Donut Cake.