Easy Fruit Pizza Recipe

This simple fruit pizza recipe is easy to make and absolutely gorgeous! A buttery crescent dough crust is topped with a cream cheese frosting and then piled high with fresh seasonal fruit. A perfect light, summery dessert but one that can also be served up for holidays or any get-together!

Fruit pizza topped with fresh berries.

For as long as I can remember, I have been absolutely obsessed with the veggie pizza appetizer that my mom used to make. It was one of the only things that could convince me to eat raw broccoli; most likely because it sat on a bed of ranch dressing and buttery crescent rolls. That appetizer was especially popular on New Year’s Eve and during the winter months. I fell equally in love with its sweet counterpart as soon as summer rolled around. Those same buttery crescent rolls were baked up and topped with a sweet cream cheese mixture and tons of fresh fruit.

Decades later, I am still in love with both versions of this “pizza” recipe. Now that we’re officially in the throes of summer, I just can’t get enough of fresh fruit, which makes this a perfect summertime dessert. Many versions of this recipe use a sugar cookie base, and I’m sure that’s fabulous as well, but I just can’t budge from old memories when it comes to some things, this being one of them.

Ingredients for fruit pizza prepped on the counter.

How to make fruit pizza from scratch

If you want to go the totally homemade route for your fruit pizza, you can use any of these recipes as a base for your “crust”:

  • Sugar cookie bars – Super soft and buttery like the best sugar cookies should be!
  • Shortbread – For an even butterier but more crumbly texture, use this recipe.
  • Oatmeal crumb crust – Use the “oatmeal crumb” from this pumpkin pie bar recipe to give a heartier, chewier texture to your crust.

Now, onto the “sauce” for your fruit pizza! The traditional topping is a simple, sweetened cream cheese mixture that is easily spreadable (which is included in the recipe below). Here are some other ideas:

Baked crescent roll crust topped with cream cheese frosting.

All about the fruit!

One of the best parts about this fruit pizza is that you can use just about any fruit that you would like to top it! Use your favorites, what’s in season, or a special color combination for a sports celebration, graduation, or the holidays. Some of my favorites to use over the years:

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Pineapple
  • Kiwi
  • Mango
  • Grapes
  • Orange (or clementine/mandarin) segments
  • Peaches
  • Nectarines

Cutting and Preparing the Fruit

I highly recommend washing and slicing whatever fruit needs to be sliced and then letting them dry completely on paper towels before adding them to the top of your pizza. This will keep extra moisture from running out of the fruit and allow the fruit pizza to stay fresher, longer.

If you are using fruit that will brown when left out (I usually skip these fruits, but you may really want to use them!), such as apples, pears, or bananas, I recommend tossing them in pineapple juice until evenly coated, and then allowing them to dry as mentioned above. The pineapple juice will help to keep them from browning.

Fruit pizza cut with a large piece removed in the pan.

Recipe tips

  • Mini Versions: You can cut rounds out of the crescent dough to make little individual pizzas (kids would love to help make their own!).
  • Optional Glaze: To create extra shine on the fruit, you can brush it with apricot jam or honey that has been thinned a little with water.
  • Make-Ahead: You can prepare the crust and top it with the cream cheese frosting the day before serving, but don’t add the fruit until the day you plan to serve it, within a few hours is best. The fruit will begin to break down and will make the filling runny and the crust soggy.
  • Transporting: If you make this to take to a picnic or BBQ, wait until the last possible moment to add the fruit to the top, cover tightly with plastic wrap and keep it as cool as possible for the trip.
  • Storage: Cover leftovers with plastic wrap and keep in the refrigerator for up to 2 days. Expect that it will begin to get a bit soggy after the first day.

More fresh fruit recipes:

A slice of fruit pizza on a plate with two bites taken out.

If you make this fruit pizza and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Easy Fruit Pizza Recipe

Servings 12 to 16 servings
Prep 10 minutes
Cook 13 minutes
Total 25 minutes
Course: Dessert
Cuisine: American
Author: Michelle

This simple fruit pizza recipe is easy to make and absolutely gorgeous! A buttery crescent dough crust is topped with a cream cheese frosting and then piled high with fresh seasonal fruit.

Ingredients:

  • 2
    tubes
    refrigerated crescent rolls
  • 12
    ounces
    cream cheese
    (at room temperature)
  • cup
    granulated sugar
  • ¾
    teaspoon
    vanilla extract
  • Assorted fruit
    (for topping)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Unroll the crescent rolls and press into a 10x15-inch pan (or place on a parchment paper-lined cookie sheet), making sure to seal any seams. Bake until puffed and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.

  3. Using an electric mixer, beat the cream cheese at medium speed until soft and smooth, about 2 minutes. Gradually add the sugar and beat until completely combined, then mix in the vanilla extract. Using an offset spatula, spread the cream cheese mixture over the cooled crust.

  4. Top with assorted fruit of your choice. Serve immediately, or cover and refrigerate for up to 2 days.

Recipe Notes:

  • "Crust" Options: Sugar cookie bars / Shortbread / Oatmeal crumb crust / Store-bought sugar cookie dough
  • "Sauce" Options: Cream cheese frosting / Vanilla buttercream / Chocolate ganache
  • Recommended Fruit: Strawberries, blueberries, raspberries, blackberries, pineapple, kiwi, mango, orange segments, grapes, peaches, nectarines
  • Mini Versions: You can cut rounds out of the crescent dough to make little individual pizzas (kids would love to help make their own!).
  • Shape: If you have a round pizza pan, you can press your "crust" into that for a more traditional pizza shape!
  • Optional Glaze: To create extra shine on the fruit, you can brush it with apricot jam or honey that has been thinned a little with water.
  • Make-Ahead: You can prepare the crust and top it with the cream cheese frosting the day before serving, but don't add the fruit until the day you plan to serve it, within a few hours is best. The fruit will begin to break down and will make the filling runny and the crust soggy.
  • Transporting: If you make this to take to a picnic or BBQ, wait until the last possible moment to add the fruit to the top, cover tightly with plastic wrap, and keep it as cool as possible for the trip.
  • Storage: Cover leftovers with plastic wrap and keep in the refrigerator for up to 2 days. Expect that it will begin to get a bit soggy after the first day.
Nutritional values are based on one serving

Nutrition:

Calories: 226kcal
Fat: 15g
Saturated fat: 8g
Cholesterol: 31mg
Sodium: 320mg
Potassium: 46mg
Carbohydrates: 19g
Sugar: 10g
Protein: 2g
Vitamin A: 405%
Vitamin C: 0.2%
Calcium: 28%
Iron: 0.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

[Photography by Ari of Well Seasoned]