This easily customizable fruit pizza is made with a baked sugar cookie crust, sweet cream cheese frosting, a variety of sliced fruits, and a fruit juice glaze.
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Table of Contents
- About Glazed Fruit Pizza
- What type of fruit should you use?
- What type of fruit juice should you use for the glaze?
- What type of pan should you use?
- Can you use a store-bought sugar cookie dough?
- How long does fruit pizza last?
- More recipes with fruit
- Other tasty dessert recipes
- How to make glazed fruit pizza
- Recipe Details
About Glazed Fruit Pizza
Food with a retro style is always fun to make, and this glazed fruit pizza is no exception. The original recipe is based on one from a yellowing recipe card found deep within a cabinet – but don’t let the age of it fool you. The fact that it’s been around so long is only a testament to how delicious it is.
Plus, this recipe has another hidden secret: it can taste different every time you make it (if you want it to, that is). And not just by choosing different fruits to decorate the top with.
The key is the fruit juice glaze, which you can customize with a variety of different flavors.
Mix and match different fresh fruits and glazes to make this treat forever entertaining!
What type of fruit should you use?
There’s nothing better than food that allows you to be creative in an easy way (no expertise required, amirite?) and this fruit pizza does exactly that. Use your favorite, colorful fruits to make this dessert perfectly yours, such as:
- Pineapple, fresh or canned
- Peaches, fresh or canned
Overall, soft fruits that hold their shape are best for this dish, so avoid fruits like apples (too crunchy) or oranges (too messy).
What type of fruit juice should you use for the glaze?
Another way to customize this fruit pizza is by picking different flavors for the fruit juice glaze.
You can use any fruit juice you like, so long as it has no pulp and is clear. So for example, you could use apple juice but not orange juice. You can use darker juices like grape or cranberry, but keep in mind this will impact the color of the glaze significantly.
And if you’re using canned fruit, save the liquid from the can – this can also be used for the glaze.
What type of pan should you use?
This fruit pizza is designed to stay in the baking dish until served, so it’s best to pick a “pretty” dish. I typically use pie pans or large tart pans, since they’re made for desserts where the pan will be visible, so they’re aesthetically pleasing.
If you’re fresh out of pie and tart pans, you can also use a cake pan. It will cook the crust of this fruit pizza just as well as the other types; it just won’t have the same elegant presentation.
Can you use a store-bought sugar cookie dough?
Yes, you totally can!
To substitute for store-bought cookie dough:
- Use one package of refrigerated sugar cookie dough (typically 16.5 oz).
- Spray a round baking dish with cooking spray, then crumble the cookie dough directly into the round baking dish. Use your hands to flatten the cookie dough along the bottom of the dish, leaving a 3/4 inch lip along the edge.
- Cook the sugar cookie crust as the same temperature in the recipe (350 degrees F) but shorten the cook time to 12-14 minutes.
How long does fruit pizza last?
More recipes with fruit
Other tasty dessert recipes
How to make glazed fruit pizza
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, toss in the flour, butter, and powdered sugar. You can use a spatula or hand mixer to break up the butter, but once it’s crumbled, reach your hands in and knead the dough until all dry ingredients are incorporated with the butter, form a firm dough ball.
Step 2 – Spray a round baking dish (typically 9 to 12 inches wide, and it should be decorative, like a pie pan or large tart dish) with cooking spray, then place the dough ball inside. Press the dough into an even layer while also creating a small lip along the sides (3/4 inch in height is good).
Step 3 – Bake!
Step 4 – Using a stand mixer (or hand mixer + large bowl), whip together the frosting by mixing the cream cheese, sugar, and vanilla extra until smooth. Set the frosting aside for now.
Step 5 – In a small saucepan, add the fruit juice, sugar, cornstarch, and lemon juice, cooking and stirring until a thick glaze forms. Remove the saucepan from heat and allow the glaze to cool while you assemble the fruit pizza.
Step 6 – Put the fruit pizza together by frosting the top of the sugar cookie crust. Place the fruit on top of the frosting, creating decorative patterns. Finish up by pouring the glaze on top, smoothing it out to cover all of the fruit.
Step 7 – Refrigerate for one hour.
Step 8 – Serve and enjoy!
Glazed Fruit Pizza
Fruit Pizza Crust & Toppings
Cream Cheese Frosting
For the Sugar Cookie Crust
- Transfer dough to prepared baking dish. Flatten dough into an even layer, leaving a lip of dough about 3/4 inch high around the edges of the dish.
- Bake sugar cookie crust for 20 minutes or until edges turn golden.
- Transfer dish to a wire cooling rack to cool completely while completing other steps.
For the Cream Cheese Frosting
- Cover and set frosting aside while crust cools.
For the Fruit Juice Glaze
- In a small saucepan over medium heat, add cornstarch, fruit juice, sugar, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to back of a spoon), about 5 to 7 minutes.
- Remove saucepan from heat and allow glaze to cool while assembling fruit pizza.
Putting It All Together
- Frost the fruit pizza with the cream cheese frosting, being sure to coat to the edges.
- Arrange fruit as desired on top of frosting.
- Pour fruit juice glaze on top of the fruit pizza, making sure to cover all of the fruit.
- Refrigerate glazed fruit pizza for at least 1 hour before serving.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.