Sugar Cookie Fruit Pizza is a colorful dessert with a simple sugar cookie crust, mascarpone frosting, and fresh fruit. The perfect summer dessert.
Everyone comes running when dessert is served, and this pizza will elicit oohs and ahhs from the crowd!
Fruit pizza is the perfect summer dessert. It's fun and colorful. Summer desserts should be fuss-free, like these grilled peaches with goat cheese and honey. To keep things easy, store-bought sugar cookie dough makes a great shortcut crust. Add sweetened mascarpone cheese and lots of fresh fruit and you will have a work of art that is as delicious as it is pretty.
- store-bought sugar cookie dough - to keep things simple and easy for summer!
- mascarpone cheese - this Italian cream cheese is slightly sweeter and less tangy than cream cheese. It's not as dense as cream cheese and is wonderful in desserts. Mascarpone cheese is readily available in the gourmet cheese section of supermarkets.
- powdered sugar - to add a touch of sweetness to the mascarpone.
- fresh lemon juice - adds brightness to the mascarpone frosting
- fresh fruit - use a variety for a colorful pizza
- apricot preserves or orange marmalade - mix a spoonful with a little water and brush on the fruit to give the fruit a pretty sheen.
What types of fruit can I use for fruit pizza?
For this recipe, I used lots of my favorites:
- mandarin oranges
Other great fruit options:
- red and green grapes
How to make
- Bake the cookie crust. Spread the cookie dough out on a pizza pan, a sheet pan, or a tart pan. A 12-inch pizza pan is traditional, but I often use a 9-inch tart pan which results in a thicker, more chewy crust.
- Tip for spreading the dough out in a tart pan: Slice the dough into 22 slices. Arrange 16 of the slices over the bottom of the pan. Cut the remaining 6 slices in half and arrange around the edge of the pan. Press the dough together to seal the seams and form an even, solid crust.
- Make the mascarpone frosting. Blend mascarpone cheese with powdered sugar and fresh lemon juice. Spread on the cooled cookie crust.
- Arrange the fruit. This is the fun part! Get creative. Use fruit in a variety of colors or choose a theme, such as red and blue for the summer holidays.
- Brush the fruit with the preserves for a glossy finish.
Can you make fruit pizza ahead of time?
Yes, the crust and the mascarpone frosting can both be made ahead of time. But, it's best to wait to assemble the fruit pizza until you are ready to serve.
Yes. Bake the crust and cool completely. Then, wrap well and freeze for up to 2 months. Thaw before assembling the pizza.
Storing fruit pizza
This fruit pizza is so yummy that leftovers may be hard to come by. But, if you need to store, do so in the refrigerator. The cookie crust will soften, but the pizza will still be delicious. Store up to 2-3 days.
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Sugar Cookie Fruit Pizza
- 1 16.5 oz package sugar cookie dough
- 8 ounces mascarpone cheese (softened at room temperature)
- ½ cup powdered sugar
- ½ lemon (juiced)
- 4-5 strawberries (sliced)
- 1 kiwi (peeled, sliced and halved)
- ¼ cup mandarin oranges (drained)
- ¼ cup blueberries
- ⅛ cup raspberries
- 1 tablespoon apricot jam ((or orange marmalade))
- ½ teaspoon water
- Preheat the oven to 350 degrees.
- Slice the cookie dough into 22 even slices. Layer 16 of the slices over the bottom of a 9-inch tart pan. Cut the remaining 6 slices in half and arrange around the edge of the pan. Press the dough to seal the seams and form an even, solid crust.
- Bake for 14-17 minutes until lightly golden brown. The center will look slightly underdone. Cool for 30 minutes.
- Meanwhile, in a mixing bowl, combine the mascarpone cheese, powdered sugar, and lemon juice. Stir until well combined.
- When the crust has cooled, spread the mascarpone frosting evenly over the bottom. Arrange the fruit on top.
- To achieve the pictured look: Arrange the strawberries in a circle around the outside. Add blueberries in between the strawberries. Next, arrange a circle of kiwi slices. Add mandarin oranges between the kiwi slices and overlapping slightly. Finish the center with a circle of raspberries and a blueberry in the center.
- In a small bowl, stir the jam and water together. Brush this mixture gently on the top of the fruit to give it a glossy finish. Slice and serve. Refrigerate leftovers for 2-3 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.