Fruit Pizza with a Twist


Fruit pizza is a crowd-pleaser any way you slice it.  It is fresh, light, and beautiful, and the twist in my recipe is lemon.  I add just a little lemon to the frosting, which brightens the flavors of the fruit. The fresh, tart addition of lemon extract and zest is a pleasant surprise.  I served this the other night at a pool party and I had many people tell me how they loved the addition of lemon. It wakes up your taste buds and contrasts the sweetness of the fruit. This pizza has it all: soft, chewy, sugar crust, rich sweet frosting with a touch of bright tartness, and the juicy, sweet flavors of the fruit.  Who doesn’t love sugar cookies, cream cheese frosting and juicy, summer-ripe fruit? There are endless ways to decorate these pizzas and they can be an exciting, hands-on activity to let the kids get their creativity flowing.  Looking for a super fun way to spend a hot, summer afternoon? Make these into mini pizzas, let the kids play with their food and design their own mosaic masterpieces. I made the pizza, pictured above, on a jelly roll pan for a large family gathering.


I pushed the easy button and used Pillsbury sugar cookie dough, which I found in the refrigerated section of the grocery store.  If you have the time, energy and desire, go ahead and use your homemade sugar cookie dough.


Spread the dough out onto your pan. You can make the pizza into a large rectangle like I did, a large round pizza or smaller, individual pizzas. I used a silicone liner underneath to prevent any sticking.  I use them almost everyday for rolls, cookies, cakes, cinnamon rolls, chicken, fish, and especially sticky caramel apples. Seriously, nothing sticks to them, they wash so easily in soapy water and I love their durability! These are my favorite silicone baking mats.  Bake the dough and allow to cool.


While your cookie crust cools, beat softened cream cheese and sugar together until fluffy. TIP: I always add the sugar first and then the butter, cream cheese or wet ingredients to the mixer.  The sugar in the bottom creates a barrier which lessens the need to scrape the bowl as much.  Add vanilla extract, lemon extract and lemon zest to the cream cheese frosting and beat well.  If you are not a fan of lemon, just increase the vanilla extract and omit the lemon extract and zest.


Frost the cooled cookie crust with the cream cheese frosting, slice the fresh fruit and drain any canned fruit very well. I used raspberries, strawberries, blueberries, kiwifruit, and mandarin oranges.  The key is to choose fruit in many different colors.


Mr. Incredible is super creative so I left the decorating to him.  He enlisted the help of some of our girls.  TIP: To make your design symmetrical, start laying down fruit in the middle and work your way out or whatever you do to one side, do immediately to the other side.  My daughter is ready to share the pizza she helped her daddy design at the pool party.


Fruit Pizza with a Twist


2 (15.5 oz.) rolls sugar cookie dough, softened

2 (8 oz.) packages cream cheese, softened

1/2 c. sugar

3/4 tsp. vanilla extract

1/4 tsp. lemon extract

1 tsp lemon zest

kiwifruit, peeled and sliced

strawberries, hulled and sliced



mandarin oranges, drained well


Preheat oven to 350 degrees

Roll out cookie dough on to a jelly roll pan, lined with a silicone baking mat Bake for 15-18 minutes.  Remove from oven and let cool.

Wash and prepare fruit. Set aside.

Beat sugar and cream cheese together until light and fluffy.  Add extracts and zest and mix well to incorporate.  Spread cream cheese mixture onto the cooled cookie crust.

Lay fruit onto pizza, in desired design.  Cover and keep refrigerated or serve immediately. Refrigerate leftovers, if any.  Enjoy!