Fruit Pizza

Heather, Sprinkle Bakes

Fruit Pizza is a beautiful, fresh addition to your summer dessert itinerary. Brown sugar cookie crust gives it a sturdy foundation on which to pile loads of whipped cream and your choice of the summer’s best produce. Be sure to use real whipped cream for the ‘pizza sauce’ because it tastes best and it won’t seep moisture into the cookie crust.
25 min Prep Time
15 min Cook Time
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Servings: 8 servings

Servings: 8 servings


  • For the Crust:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • For the Toppings:

  • 2 1/2 cups whipped cream
  • 1 cup fresh blackberries
  • 3 kiwi fruit, peeled and sliced into rounds
  • 1 cup seedless green grapes, halved
  • 2 cups strawberries, halved
  • Fresh mint


For the Crust

Step 1

Preheat oven to 350°F.

Step 2

Combine butter and sugar in bowl of an electric mixer. Beat until well combined. Add egg and vanilla extract and mix again until well incorporated. Add flour and salt to mixture and beat until just combined. The dough should be thick and not sticky. If dough is sticky add 2-4 teaspoons additional flour until mixture is easily handled without sticking to your fingers.

Step 3

Press dough into 12-inch nonstick pizza pan. Bake 12-15 minutes, or until edges of dough are lightly golden. Let cool completely before adding toppings.

To Assemble Pizza

Step 4

Spread whipped cream evenly over surface of crust within 1/2 inch of edges. Use a large knife to lightly score four lines into the whipped cream: vertically, horizontally and twice more between the two lines, creating 8 indications of pie slices. Fill in each slice guideline with alternating fruit. Top with fresh mint leaves, if desired. Serve immediately.

Step 5

Leftover fruit pizza should be kept in the refrigerator loosely covered with plastic wrap.