Rainbow Fruit Pizza

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

fruit pizza recipe

What’s Up, Hungry People

It’s nearly sweet, sweet summertime, and that only means one thing: it’s officially cookout season. Whenever I hit up a backyard shindig, you better believe I come armed with enough grub to ensure everyone’s bellies are full to the brim and grinning from ear to ear. This past weekend, I whipped up something a little special for dessert—a super easy fruit pizza that’s not just a hit; it’s a homerun.

Of course, the beauty of fruit pizza is its versatility. It’s a treat that knows no season. For my creation, I opted for the freshest seasonal fruits available, diving headfirst into the bounty that nature offers. But let’s not forget about our trusty canned fruits—heroes in their own right. They’ve saved my skin more times than I care to admit during the off-season. The trick with canned fruit, though, is to drain that syrup like it’s your job and give those slices a gentle pat-down with paper towels until they’re just moist to the touch. Trust me, it makes all the difference.

Now, let’s talk about what takes this fruit pizza from “oh, that’s nice” to “where have you been all my life?”—the cheesecake spread. This isn’t just any old topping; it’s the glue that brings this masterpiece together, melding harmoniously with a salty, cookie base that will have you questioning why you ever settled for less. Imagine biting into a slice: the crispness of the cookie crust, followed by the creamy, tangy embrace of the cheesecake layer, all topped off with the sweet, refreshing zing of juicy fruit. It’s not just a dessert; it’s a balance of flavors so divine, you’ll be hard-pressed to find a more scrumptious dessert pizza out there.

So, when you find yourself tasked with dessert duty for the next outdoor bash, or if you’re simply in the mood to treat yourself because, hey, you deserve it, remember this fruit pizza. It’s easy, it’s flexible, and above all, it’s a guaranteed crowd-pleaser. Just don’t forget to share… or not. We won’t judge.

Here’s What You Need

  • Sugar: Provides sweetness to both the dough and glaze.
  • Brown Sugar: Adds moisture and a deeper, caramel flavor to the dough.
  • Butter: Offers richness and helps create a tender crust.
  • Eggs: Bind ingredients together and add structure to the dough.
  • Sea Salt: Enhances the overall flavor of the dessert.
  • Baking Soda: Leavens the dough, making it light and porous.
  • Cream Cheese: The base for a creamy, tangy spread.
  • Vanilla Extract: Adds a sweet, aromatic flavor to the cream cheese mixture.
  • Lemon Juice: Brightens the cream cheese spread with a fresh zing.
  • Flour: Provides structure to the cookie crust.
  • Water: Essential for creating the sugar glaze.
  • Strawberries, Blueberries, Mandarin Oranges, Pineapple, Mango, Kiwi: Offer a colorful, sweet, and tangy topping variety.
easy fruit pizza recipe

Let’s Cook!

First things first, let’s get our oven preheated to 375°F because nobody likes to wait around. Grab a large mixing bowl and toss in your sugars, butter, and eggs. Beat them together until they’re smooth as silk. Now, sprinkle in that sea salt and baking soda. Then it’s time to get those arms working; mix in one and a half cups of flour with your mixer, before switching to a wooden spoon for the final half cup.

Spread that dough out on a parchment-lined circular baking sheet. Use whatever you’ve got – fingers, spatula, a magic wand – to get it into a nice, even layer. Pop it in the oven for about 18-20 minutes. Let it cool completely because nobody wants a melty cream cheese disaster on their hands.

best fruit pizza recipe

Cream Cheese Magic

While that crust is cooling off and taking a nap, grab another bowl for the cream cheese mixture. Beat together the cream cheese, some of the sugar you saved from earlier, the vanilla, and a good squeeze of lemon juice. Pop it in the fridge to chill until your crust is cool and ready for action.

Fruit Topping Fiesta

Now for the fun part – chopping the fruits. This is where you can get creative and chop them however you like. Just make sure they’re ready for their close-up on top of your pizza.

Spread that chilled cream cheese mixture over your crust, leaving a nice little border around the edges for a crust. Then, artfully arrange your fruit on top. Chill the pizza for about an hour.

Glaze for Days

Last but definitely not least, it’s time to make that glaze. Combine water and the rest of your sugar in a saucepan and bring it to a rolling boil. Let it simmer until it’s as syrupy as molasses at a winter breakfast, about 225°F if you’re into specifics. Cool it down for a bit because patience is a virtue, especially in baking.

Gently brush this glaze over your fruit-topped pizza, giving it that glossy magazine cover look. A little chill in the fridge to set, and you’re ready to slice and impress.

Fruit Pizza Perfection: Tips and Tricks

  • Choosing the Right Fruit: Opt for fresh, seasonal fruits for the best flavor and texture. Canned fruits can be a convenient alternative, just make sure to drain and blot them dry to prevent a soggy crust.
  • Achieving the Perfect Crust: The dough should be soft but not sticky. If it sticks to your fingers, add a little more flour until you achieve the right consistency. This ensures a firm base that’s easy to handle and bake.
  • Cream Cheese Spread Consistency: For a smoother spread, ensure your cream cheese is at room temperature before mixing. This makes it easier to achieve a creamy, spreadable consistency without lumps.
  • Glazing with Care: Apply the glaze gently with a pastry brush to avoid displacing the fruit. This step adds a beautiful shine and slight sweetness that enhances the overall flavor of the fruit pizza.
  • Serving and Storage: Fruit pizza is best enjoyed the day it’s made, as the crust can become soggy from the fruit juices and cream cheese spread over time. If you must store it, keep it refrigerated and consume within 24 hours for best results.

So, there you have it, Hungry People—a fruit pizza recipe that’s sure to become a go-to for any and all occasions that call for a little sweet celebration. Whether you’re looking to impress at the next backyard bash or just want to treat yourself to something special on a quiet night in, this recipe has got you covered. Remember, the key to a great fruit pizza lies in the balance of flavors and textures, from the buttery crust to the creamy cheesecake layer, all the way to the fresh, zesty fruit on top. Don’t be afraid to mix up the fruit toppings based on what’s in season or what you have on hand!

fruitpizza fb

Rainbow Fruit Pizza

The Starving Chef
Create a delightful fruit pizza with a buttery crust, creamy cheesecake spread, and topped with fresh seasonal fruits.
Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine Fruit, Pizza
Servings 10


  • 1 ½ cup sugar divided
  • 2 cups flour
  • 1 cup brown sugar
  • ½ cup butter room temperature
  • 2 eggs
  • 1 tablespoon sea salt
  • 1 teaspoon baking soda
  • 12 oz cream cheese room temperature
  • 2 teaspoons vanilla
  • ½ lemon juiced


  • 1 cup water
  • 1 cup sugar
  • 3-5 fresh strawberries sliced thin
  • 20-30 fresh blueberries washed & dried
  • 1 can mandarin oranges blotted dry
  • 4 pineapple slices blotted dry
  • 1 mango finely chopped & blotted dry
  • 1 kiwi sliced thin & blotted dry


  • Preheat the oven to 375°F. In a large mixing bowl, beat together 1 cup of sugar (reserving the other 1 ½ cups for later use), brown sugar, butter, and eggs until smooth. Stir in the sea salt and baking soda. Use a hand mixer to mix in one and a half cups of the flour, then use a wooden spoon to stir in the remaining half cup of flour. The dough should be soft but not sticky to your fingers.
  • On a circular baking sheet lined with parchment paper, spread the dough in an even, round layer. Use your fingers or a spatula to smooth out the surface and sides into an even shape. Bake in the oven for 18-20 minutes, or until the crust is cooked through and golden brown. Let it cool completely.
  • While the crust cools, in a smaller bowl, beat together the cream cheese, the remaining ½ cup of sugar, vanilla extract, and lemon juice until smooth. Chill until the crust is completely cool to the touch.
  • Chop the fruits as needed for topping the pizza.
  • Spread the cream cheese mixture over the crust in a smooth, even layer, leaving a half-inch border around the edges. Arrange the fruits on top of the pizza in whatever pattern you desire. Chill for about an hour.
  • While the pizza chills, bring the cup of water and the additional cup of sugar to a rolling boil in a heavy-bottomed saucepan. Simmer for about fifteen minutes, until syrupy in consistency, or until it reaches about 225°F on a candy thermometer. Remove from the heat and let it cool for about fifteen more minutes.
  • Use a pastry brush to gently spread the sugar glaze over the top of the fruit pizza, including the crust. Place back in the fridge to chill for at least an hour or until ready to serve, so that the glaze can set.
  • Use a sharp knife to cut the pizza into individual servings. Enjoy!


Keyword cookies, dough, fruit, pizza
Tried this recipe?Let us know how it was!