Fruit Pizza

This is the time of year that I love to make fruit pizza.  Fresh fruit is in season and you can get it for fantastic prices.  My local grocer had blackberries, strawberries, and blueberries for a great price.  I also decided to add some canned mandarin oranges and pineapple along with some bananas and kiwi.  Think color when choosing your fruit.  This dessert always looks so fresh and impressive.  It would be perfect for your Memorial Day barbecue.  You could even go with a patriotic theme with your fruit similar to this, this, or even this.

A good friend of mine originally shared this recipe with me.  It has a sugar cookie crust that is soft and tender but not too sweet.  You can also make regular sugar cookies (even Betty Crockers sugar cookie mix will do) and make mini fruit pizzas or even have a mini fruit pizza bar.  You have the cookies spread with the topping and then have assorted fruits that your guests can top their own pizza with.  These really are fun and so delicious.

Also, winners of the Shirley J BBQ Sauce Mix are:

Karen G. Who said: “I would LOVE to try the BBQ Sauce mix and whip up some of those delicious ribs! The Fudge Brownie mix would be great to finish off the meal!”

NuNu who said: “It is a toss up between the White Chedder mix or the Beef Slow Cooker Seasoning Mix. They both sound delish but I guess I would have to pick the slow cooker mix. Just looking at their web site made me hungry!”

Gail who said: “I’d really like to try the Pork Slow Cooker mix. I have NEVER cooked a pork roast because I’ve not really known how! And it would be a great thing to pass along to my brand-new daughter-in-law (first time I have typed that word!)”

Congrats!  I hope you enjoy it!

Fruit Pizza


  • 3/4 cup sugar
  • 1/2 cup shortening
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp baking soda
  • 2 3/4 cup flour
  • 1/2 cup milk

Glaze: (optional)

  • 1/2 cup sugar
  • dash of salt
  • 2 Tbsp. cornstarch
  • 1/2 cup orange juice
  • 1/4 cup water


  • 1 (8 oz.) package cream cheese
  • 1 (8 oz. ) container Cool Whip
  • 1 tsp. vanilla
  • 1/2 cup powdered sugar

Also need assorted fruits to top the pizza.  Be creative – strawberries, grapes, kiwi, mandarin oranges, raspberries, blackberries, pineapple, peaches, apples, blueberries

For the crust: Blend sugar, shortening, and vanilla well. Add egg and beat until smooth.  Add dry ingredients alternately with the milk until dough is formed.  Chill dough for 1 hour.  Spray an 13-14 inch pizza pan with cooking spray.  Press dough into pizza pan.  Use a round glass to help even and flatten out the dough.  Bake at 350 degress for 10-12 minutes or until the edges get light golden in color.  Allow crust to cool.

For the glaze: Prepare this while the crust cools.  Mix ingredients in a sauce pan and cook for about 4 minutes, just until it begins to thicken.  Allow to cool.

For the topping: In a large bowl, blend ingredients with a mixer until nice and smooth.

To assemble the pizza: Spread the topping onto the cooled crust, leaving 1/2-1 inch of the edge of the crust uncovered.  Arrange fruit over pizza in desired pattern.  This is the fun part.  If using the glaze: take a pastry brush and gently brush glaze over fruit.  This helps to preserve the fruit. Make sure none of it gets on the exposed crust or it will make the crust soggy.  Depending on the fruit you use, you can do this the night before.  I do know the bananas and apples don’t work to make it the night before.

Variations: Instead of the glaze, drizzle fruit with melted chocolate.

Instead of fruit topping you can use canned pie filling.

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