Sugar Cookie Fruit Pizza has got to be one of the BEST summer desserts. It’s fresh, light, and sunny! A perfectly soft and tender sugar cookie “crust” (that has the same secret ingredient as my Soft Sugar Cookies), topped with decadent cream cheese frosting, and then decorated with peak summer fruit. I LOVE the combination of these flavors! If you have never made this recipe, now is the time! Fruit pizza is an easy win for Easter, Mother’s Day, bridal showers, potlucks in spring or summer, or really anytime you want fruity sunshine in your life! Originally posted May 19, 2016.

whole fruit pizza beautifully topped with oranges, kiwi, strawberries, blueberries, and more.
Table of Contents
  1. Super soft sugar cookie Fruit pizza
  2. The secret ingredient
  3. The best fruit to use
  4. What NOT to put on your fruit pizza
  5. Important rules for fruit pizza:
  6. Fruit pizza recipe ingredients
  7. How to make sugar cookie fruit pizza
  8. How to make fruit pizza frosting
  9. Storing leftover fruit pizza
  10. Can you make easy fruit pizza the night before?
  11. Sugar cookie fruit pizza FAQ
  12. More light and refreshing desserts you’ll love
  13. I posted this recipe back in 2016
  14. Sugar Cookie Fruit Pizza Recipe

I originally posted this recipe back in 2016! Here’s what was going on back then:

Do you know what kind of vacationer you are? Are you the relax-on-the-beach-with-a-book type? The see-every-site type? I’m a relaxer. But it took me several years (and a couple kids) to figure this out, because I grew up taking family vacations where my dad would boot us out of bed at the crack of dawn and run us ragged until sundown. And we had FUN, dangit. (OR ELSE.)

I’m in Philadelphia with my parents and brother right now, for his graduation from medical school tomorrow (congrats Dr. Nathan!!) It’s just like old times.

Except that yesterday I almost died. We went to Independence Hall. Then we went to Ben Franklin’s grave. We saw the Liberty Bell. Then we went to an art museum. And then my eyes rolled into the back of my head and I started actually passing away from boredom.

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piece of fruit pizza with a bite taken from it showing all the layers.

I mean, don’t get me wrong. I like history and I like art. I’m not a savage. But apparently I only like history and art in 2 hour stretches. After that my brain shuts down.

Today was much better. We went to an Italian market in the morning, where I sampled cheese and salami and drooled over all the unique pastas for sale. Then we went to get famous Philly Cheesesteaks. Then we went to this outdoor market where they have Amish doughnuts and pretzels. I’m noticing a trend here.

Maybe if they sold Amish donuts RIGHT next to the Liberty Bell? Or, “Tour Independence Hall, and as a special prize for all the things you learned, at the end you get a Philly Cheesesteak sampler!” I just feel like history is easier to stomach if there is something in it for my stomach.

serving spatula lifting up a slice of fruit pizza from the whole pizza.

As Jim Gaffigan says, “In the end, that’s what most vacations are. Just you eating in a place you’ve never been. “Why don’t we eat something, then we’ll go get something to eat? Then we should see that thing we’re supposed to see; they probably have a snack bar, so we can get something to eat. But after that, we definitely gotta go out and get something to eat.”

Jim, let’s go on vacation together 😂 You and I understand the assignment.

But honestly who needs to go on vacation to eat when we can make this gorgeous fruit pizza at home?? (I mean, okay, I’d rather be eating it poolside in Mexico, but since that’s not an option today…)

Have you ever made my recipe for The Softest Sugar Cookies of Your Life? The title does not lie folks, go check out the 400+ comments on that recipe! It is the absolute BEST recipe and I will never even try another one, because why mess with a perfect thing.

One mission I do have, though, is adapting that recipe for as many uses as I possibly can. Including this here fruit pizza!

fruit pizza on a circle crust showing the many beautiful layers of fruit.

The secret ingredient

This sugar cookie fruit pizza recipe uses cream cheese as a special secret ingredient, just like my Sugar cookie recipe. Cream cheese makes the crust incredibly soft and tender. No matter what you do, sugar cookies made with all-butter will get dried out and snappy eventually. Not these cookies! They stay soft for days. As a crust for fruit pizza, it holds up perfectly underneath all the frosting and fruit, without being dense. I’m in love!

The best fruit to use

Read: SOFT fruits that are easy to bite through. You don’t want to have to bust out a knife and fork! Be gentle with your guests. You want their bites with the sugar cookie and frosting to be easy and smooth. Here are my favorites:

  • Mandarin oranges (the only canned fruit that’s allowed) or fresh Mandarin oranges
  • Kiwi
  • Strawberry
  • Blueberry
  • blackberries
  • raspberries
  • red, green, black grapes, halved
  • sliced banana (be sure to brush with apricot glaze to prevent browning)
  • fresh pineapple, chopped very small so it’s easy to bite into
  • very ripe peeled peach
  • halved cherries
  • mango
  • dragonfruit
close up of a side view of fruit pizza showing the cookie base, frosting, and layers of fruit.

What NOT to put on your fruit pizza

If you’ve ever made my Fruit Salad recipe, then you know I have some strong (ok, bossy) opinions about fruits that should not be mixed together, or in this case, NOT go on top of a soft cookie crust! Get ready to fight me:

  • NO APPLES (too crunchy)
  • NO POMEGRANATES (seeds, hello) some might disagree with me on this, but I said what I said.
  • NO WATERMELON or any melon for that matter (too watery)
  • NO PEARS unless you are serving it right away, they will get mush-weird.

Important rules for fruit pizza:

  • The most important tip for the crust is the same rule for my sugar cookies: Do NOT roll out the dough too thin! We want a THICK (but tender and soft) pizza crust for our fruit pizza. Roll it to about 3/8 inch thick.
  • You must CHILL your sugar cookie crust dough before you bake it. It’s essential for the texture of this cookie! Cold dough going into a hot oven is one of the most important cookie-making techniques out there.
  • Do NOT over bake your sugar cookie crust! I cannot emphasize this enough! If you go even just a couple minutes too long on the crust, there is no going back. If you want a soft crust, you have to keep an eye on it.
  • Less is more when it comes to types of fruit. (more is more when it comes to the amount—pile it on!) What I’m saying is, this ain’t no fruit salad. Don’t try to cram every fruit known to man on your pizza. You don’t put EVERY topping on your pizza at once, do you? Instead, choose only a few and repeat, repeat, repeat.
  • Arrange the fruit so that you get a variety in every piece.
  • Slicing: I know it’s fun to slice it into triangles so that it looks like pizza, but the portions can get rather large (or unmanageably skinny). If you did a circle pizza, I recommend slicing an “inner circle” in the pizza, then slice the pizza into wedges around the outer ring. Then come back and slice the inner “mini” pizza into slices just like a pizza.
  • If you are making a rectangle shaped pizza, you have a little more room to add extra types of fruit. For this shape pizza, I think it’s fun to make groupings of different kinds of fruit, just like you would for a Charcuterie Board. Here’s how I did my rectangle pizza:
looking straight down at a rectangular fruit pizza that looks like a charcuterie board.

Fruit pizza recipe ingredients

Here’s a quick overview of what you’ll need for fruit pizza. Most items (except the fresh fruit) are pantry basics! Be sure to look at the recipe card for ingredient measurements and full instructions.

ingredients for the cookie dough used to make the crust of fruit pizza.
  • Butter: The start of every good cookie
  • Cream Cheese: this goes in the cookie base! It’s my secret for the SOFTEST sugar cookies.
  • Granulated sugar
  • Egg
  • Almond and Vanilla extract: the combination of these two is another one of my secrets for the BEST sugar cookies
  • All purpose flour: nothing fancy needed here

  • Lemon juice: to brighten up the frosting
  • Powdered sugar: for a smooth cream cheese frosting
  • Kosher salt: to amplify all the other flavors!
  • Cornstarch: to help keep the crust super soft and tender!
  • Fruit: like strawberries, blueberries, mandarins, kiwi, etc!
  • heated Apricot jam makes the best glaze for sugar cookie fruit pizza!

How to make sugar cookie fruit pizza

First up, make the cookie dough for your crust. Make sure your cream cheese and butter are at room temperature! If they are not, I put it in a microwave safe bowl and heat it for 1 minute on the LOWEST power setting, power level 1:

how to make cream cheese frosting, softened butter

When you can press your finger into the butter and cream cheese like this, it’s ready. (Pay no attention to the amounts here. This recipe calls for 3/4 cup butter and 4 ounces of cream cheese in the dough, so don’t let this mess you up. This is a picture from my Cream Cheese Frosting post because I apparently was living in lala land the day I photographed this and am missing several important steps, so we are improvising. 🤣

Beat your cream cheese, butter, and sugar together until it’s nice and smooth. Then scrape down the edges and beat it again! For at least 2 minutes. We want to beat in a bunch of air, this step is called “creaming”.

butter and cream cheese beaten together in a metal mixing bowl with a paddle attachment.

Add in an egg and the almond and vanilla extracts. Beat well, then add in the flour.

flour added to the top of the butter and cream cheese mixture in the metal mixing bowl.

Use a little spoon to stir the salt and cornstarch into the flour to make sure it’s well incorporated before beating it into the butter. The dough is pretty sticky!

If your pizza pan has holes, be sure to line with foil first:

top: circular pizza pan sitting on foil, bottom: pan wrapped well in foil.

Like this. They put holes in pizza pans so that the crust gets nice and crispy, but we don’t want a super crispy sugar cookie crust. Soft! Tender! Light!

Line the pan with parchment paper (or spray the heck out of it) and press the dough into the pan, making sure it’s THICK.

cookie dough pressed into a pizza pan lined with parchment paper; held up to show thickness.

It should be about 3/8 inch thick. This is what makes our crust so soft and tender and not crunchy. Then stick it in the fridge for at least 30 minutes, this step is crucial for getting the right texture!!

a circle of baked cookie dough crust on parchment paper on a place mat.

And here she is all baked up. You want it to be JUST BARELY golden across the top. Not at all overly browned! You don’t want the center of the dough to be shiny though.

Now it’s time to make the frosting!

How to make fruit pizza frosting

Start out with that softened cream cheese and a little bit of butter. Beat it until smooth and creamy.

adding powdered sugar to frosting in a stand mixer

Then add in the powdered sugar.

squeezing lemon juice into a stand mixer full of frosting

Don’t forget to squeeze in a little lemon. That’s my secret for the most perfectly tart cream cheese frosting! Love a little tart twist.

top: frosting dumped on top of baked cookie crust with spatula, bottom frosting all spread on top.

When the crust is cooled, use an offset spatula to spread the frosting all over the top, making sure to cover the edges well. Do this right away, even if your fruit isn’t ready, so that the frosting has time to seep into the crust and start softening the edges!! Essential!!

Slice up your fruit and get layering! You can be as fancy or haphazard as you want.

top: layering mandarin oranges and kiwi on top of frosting sugar cookie, bottom, adding strawberries.

Seriously, do not stress about this step. Instagram and this annoying blog post are making you think this has to be layered in perfectly concentric circles. IT DOESN’T. Your fruit pizza is going to look impressive no matter how you layer the fruit.

overhead shot of fruit pizza with a blank circle section in the middle with nothing there.

Keep going until you cover it all up!

If you did a rectangle pizza, you could try making groupings of fruit, like this:

top: arranging fruit in groupings on a rectangle fruit pizza, bottom: filled cookie to look like a charcuterie board.

A pile of blueberries here, a fan of kiwi there. Just like a charcuterie board! Repeat the ideas over and over. Don’t stress about it too much!

Now it’s glaze time: Add 2 tablespoons apricot jam to a bowl and heat in the microwave for 30 seconds, until it is thin and drippy. If you are using apricot preserves, press the hot preserves through a strainer to get all the lumps out. It should be a smooth glaze.

hand holding pastry brush to brush glaze on the fruit on top of the baked and frosted cookie crust.

Use a pastry brush to lightly brush the fruit with the hot jam. It will cool down quickly, just keep heating it up as necessary.

And guys, that’s IT! So easy right!! Look at this gorgeous masterpiece you just made! Go you!

an whole circle of fruit pizza: cookie crust, frosting, and fruit with glaze.

Storing leftover fruit pizza

Wrap your fruit pizza in plastic wrap really well, or store in an airtight container. DO NOT double stack any pieces, unless you just love soggy messes. It will be good in the fridge for about 2-3 days, but there’s just no way around the fact that over time the fruit will release juice. It will still taste ok, but when you start to see juice around the fruit in the frosting, that’s when you know it’s on it’s way. Eat that cookie stat.

Make ahead, assemble last minute

If you like only the fresh version of fruit pizza you have a few options. First, share with neighbors or friends! They will love you forever! You can also frost and decorate only the portion you think you will use that day and save the rest of the components for another time. If you really want small portions, make my classic Sugar Cookie recipe, cut out 3-4″ round cookies, and make individual portions of fruit pizza.

close up of fruit pizza on a circle crust showing the many layers of fruit.

Freezing

You can freeze both the cookie crust (as sugar cookie dough or already baked) and the frosting if you like! Add dough and frosting into separate ziplock freezer bags. If your cookie base is baked, cool it and then wrap it really well twice in plastic wrap, followed by a layer of foil. Dough and frosting will be good for 2-3 months in the freezer. An already baked cookie base should be used within 4-6 weeks, after that it will start to dry out. To use frozen dough, let it thaw in the refrigerator overnight and then follow instruction in the recipe card for normal baking.

Can you make easy fruit pizza the night before?

Yes, but not all the way assembled! Make all the different parts of the pizza (sugar cookie crust, frosting, cut up fruit) the night before, and keep them separate. Store the cookie layer with a layer of tightly sealed plastic wrap on top, and keep it on the counter. Put the frosting covered in the fridge, and same for the fruit. This will keep everything fresh and you won’t risk messing with texture or soggy bottom crusts. Layer everything together just before serving!

serving spatula removing a slice of sugar cookie fruit pizza from the whole pizza.
What is fruit pizza?

Fruit pizza is basically a giant sugar cookie (yes, please!) topped with the best ever cream cheese frosting, and then loaded with fruit. It’s ah-mazing! Perfect for summer BBQs, baby showers, any potluck situation. People love this stuff.

Where to buy fruit pizza?

You may be able to get a fruit pizza at a local grocery store, especially if it’s a nice one. Call first and talk to the bakery to see if it’s something they do! Local bakeries could likely take your order as well. I looked and in my area the cost is anywhere from $25-50.

This recipe is fast, easy, and definitely more cost effective than purchasing. So unless you’re in a bind, definitely make it at home!!

how to keep fruit pizza from getting soggy?

There are a few things you need to be mindful of to avoid a soggy pizza. First, make sure the crust is fully cooked of course. Choose fruits with lower water content so you don’t have lots of extra juices releasing into the frosting and, of course, make sure you dry all your berries really well for the same reason. Keep all the fruit on top of the frosting and not directly on the cookie crust – the frosting acts as a barrier from all that fruit juice!

what is the difference between fruit pizza and fruit tart?

The two are very similar! The TL;DR version is that fruit pizza is a giant cookie with frosting and fruit on top, and a fruit tart is a pastry tart shell with custard and fruit on top. Read on if you want more details:

A fruit pizza is a huge cookie made to look like savory pizza. It has a large sugar cookie crust instead of bread crust, a cream cheese frosting in place of marinara, and different kinds of fruit are spread over the top to mimic the look of pizza toppings.

A tart, on the other hand, has more in common with a pie. Full size tarts are usually about the same size as a pie, although there are also mini tarts that vary in size. It has a pastry crust like pie, but it is shallower and there is no top crust. The tart is filled with a vanilla custard and topped with fruit.

looking straight down at a rectangular cookie pizza showing fruit groupings instead of concentric circles.

More light and refreshing desserts you’ll love

I’m all about the light, fruity, sunshine-y desserts during spring and summer! And there are so many delicious options to choose from. Here are some of my favorite!

I posted this recipe back in 2016

And here’s the old photo! Pretty right? The recipe needed updating though! The cookie crust wasn’t quite right. Today’s version is sooo much better, perfectly soft with the best chewy tender texture!

Overhead shot of sugar cookie based fruit pizza with strawberries, mandarin oranges, blueberries, kiwi, blackberries, and cream cheese frosting.

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Sugar Cookie Fruit Pizza

5 from 1 vote
Prep: 30 minutes
Cook: 20 minutes
Chill time: 20 minutes
Total: 1 hour 10 minutes
Servings: 20
whole fruit pizza beautifully topped with oranges, kiwi, strawberries, blueberries, and more.
Sugar Cookie Fruit Pizza from The Food Charlatan. This is the BEST summer dessert. A soft and tender sugar cookie "crust" (that has the same secret ingredient as my Soft Sugar Cookies), topped with cream cheese frosting, and decorated with peak summer fruit. I LOVE the combination of these flavors! If you have never made this, now is the time! Fruit pizza is great for Easter, Mother's Day, bridal showers, potlucks in spring or summer, or really anytime you want fruity sunshine in your life!

Equipment

  • 1 pizza pan
  • foil (if your pizza pan has crisping holes)

Ingredients

For the sugar cookie base

  • 3/4 cup salted butter, softened (1 and 1/2 sticks)
  • 4 ounces cream cheese*, softened (half package)
  • 1 and 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 and 3/4 teaspoon almond extract
  • 3 cups all purpose flour, spooned and leveled
  • 1 teaspoon kosher salt, or sea salt
  • 1 teaspoon cornstarch

For the cream cheese frosting

  • 12 ounces cream cheese*, softened (1 and 1/2 packages)
  • 1/4 cup butter, softened (half stick)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 and 1/2 cups powdered sugar
  • 1/4 teaspoon kosher salt

Fruit options:

  • 1 (11 ounce) can mandarin ornages, drained
  • 2 cup strawberries, sliced
  • 2 cups blueberries
  • 1 cup raspberries
  • 4 kiwi, peeled and sliced

For the glaze:

  • 2 tablespoons apricot jam, or preserves

Instructions

  • In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed until it is lighter in color and fluffy, 1-2 minutes.
  • Add 4 ounces (half a package) of softened cream cheese and continue to beat for 1 minute, until well incorporated. Don't forget to scrape down the sides of the bowl and mix it in.
  • Add 1 and 1/2 cups granulated sugar and beat well, 1-2 minutes, until fluffy.
  • Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoon almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula.
  • Use a spoon to add flour to a measuring cup, then level it off. You need 3 cups of flour, spooned and leveled. Add the flour to the bowl with the butter, but don't mix it in yet.
  • Add 1 teaspoon kosher (or sea) salt and 1 teaspoon cornstarch to the flour and use your teaspoon to stir it in. Then use the beaters to mix until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!
  • Line a 12-inch pizza pan** with parchment paper. If your pizza pan has holes, be sure to line with foil first, see note.
  • Scoop the dough onto the parchment paper on the pan, and use your hands to press the dough into the edges. Get your hands a little damp if the dough is too sticky. The dough should be about 3/8 inch thick all the way across.
  • Refrigerate. Place the pan in the refrigerator for about 30-45 minutes, until completely chilled. You can also put it in the freezer if you have room, it should be chilled in about 20 minutes.
  • Partway through the chill time, preheat oven to 350 degrees F. Make sure it preheats for at least 15 minutes.
  • When the dough is completely chilled, place the pan of dough in the oven and bake for about 20-23 minutes. Check the pan every 1-2 minutes when it starts to get close. The crust is done baking when it has a very light golden hue all across the top. It should not be shiny. The edges will be slightly more browned but not much. Do NOT over bake!
  • Let the crust cool in the pan completely. (You can stick it in the fridge if you are in a hurry.)
  • Make the frosting: In a (clean) bowl or stand mixer, add 12 ounces (1 and 1/2 packages) cream cheese and 1/4 cup softened butter. Beat for about 1-2 minutes, taking the time to scrape the bottom and edges of the bowl, to make sure it is all getting smooth. If you have any lumps in your mixture right now, there will be lumps in your frosting. Make sure you beat until the entire mixture is smooth and creamy. 
  • Add 1 and 1/2 teaspoons vanilla and 1 teaspoon lemon juice. Lemon juice is optional but I love the way it brightens up the frosting, which can sometimes taste cloying without it. Beat well.
  • Add 1 and 1/2 cups powdered sugar. Be sure to sift the powdered sugar if it looks clumpy. Add 1/4 teaspoon kosher salt, maybe a pinch more if you are like me. Beat the powdered sugar in, scraping the sides, until it's totally smooth.
  • When the crust is cooled, use an offset spatula to spread the frosting all over the top, making sure to cover the edges well. Do this right away, even if your fruit isn't ready, so that the frosting has time to seep into the crust and start softening the edges (and prevent it from drying out.) Put it in the refrigerator to chill.
  • Prepare the fruit: Drain the mandarin oranges. Slice the strawberries. Peel and slice the kiwi.
  • Decorate with fruit: Take two hours to arrange the fruit in concentric circles, like the psychopath that you are. OR use the sprinkle method and just toss is all on haphazardly (I promise it will still look pretty) Or you could do groupings of fruit like I show in the photos of the rectangular pan. (a pile of blueberries here, fan of kiwi there, etc.) Don't stress about it too much!
  • Glaze: Add 2 tablespoons apricot jam to a bowl and heat in the microwave for 30 seconds, until it is thin and drippy. If you have preserves, press the hot preserves through a strainer to get all the lumps out. It should be a smooth glaze.
  • Use a pastry brush to lightly brush the fruit on the pizza with the hot jam.
  • Refrigerate the fruit pizza until ready to serve. Place toothpicks upright all across the top and tent with plastic wrap, if it will be a few hours.
  • Serve. Slice the pizza using a chef's knife, into pizza shape slices, or you can do it in squares. Squares end up being a much more manageable serving size, but I get it if you really want to serve "pizza"!
  • Store covered in the refrigerator for up to 3 days. The cookie and frosting will last longer than the fruit. If you want, after a couple days, take all the fruit off and add new fruit, if you want it fresh.

Notes

*Cream Cheese: You will need 2 full blocks of cream cheese for this recipe! I don’t list ingredients together that are divided in the recipe, because I can’t TELL you how many times I read a recipe wrong and add the full amount of the ingredient in whatever the first step is that uses it. Don’t be like me! 🤣 4 ounces (half a package) goes in the cookie dough; the remaining 12 ounces (1 and 1/2 packs) go in the frosting. 
**Pizza Pan: Make sure your pizza pan doesn’t have holes in it (or if it does, make sure to line with foil) Many pizza pans are dotted with small holes to help crisp the bottom of a pizza crust, but that’s not what we want here. We want a nice soft cookie base. My pizza pan has holes, so I wrapped the pan tightly in heavy duty aluminum foil, and then still used a piece of parchment paper to put the dough on. It worked great!
Different pan sizes options: You can make this recipe in a few different size pans:
  • 12-inch pizza pan (no holes, or line with foil)
  • 15 x 10 inch jelly roll pan
  • Use a half baking sheet, but roll the crust out to be about 15 x 9 inches. It should be about 3/8 inch thick all across. 
Other fruit ideas: You can top your fruit pizza with whatever fruit your little heart desires. Top contenders:
  • red, green, black grapes
  • blackberries
  • sliced banana (be sure to brush with apricot glaze to prevent browning)
  • pineapple, chopped very small so it’s easy to bite into
  • very ripe peeled peach
  • halved cherries
  • mango
  • dragonfruit

Nutrition

Calories: 416kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Potassium: 341mg | Fiber: 4g | Sugar: 42g | Vitamin A: 2594IU | Vitamin C: 76mg | Calcium: 59mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 416
Keyword: fruit, pizza
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Hi! I'm Karen

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Comments

    1. Did you make this on the day I posted it Connie? Wow I’m so impressed!! Thanks for the review 💕💕

      Reply

  2. I’m so excited to make this — I’m going to do it for Father’s day.

    Do you think it’s OK if you make the cookie base the day before? Or is it too risky it’ll harden/not be as good?

    Thanks so much!!

    Reply

    1. Hey Caroline! Great idea for Father’s day! Dudes love this. (Who am I kidding, everyone loves this.) Day before…hm. Well basically it is a giant sugar cookie. Day old cookies < fresh cookies. But if you wrapped up the whole cookie reeeeeallly well with plastic wrap it might be okay. Store it on the counter, the fridge will dry it out more. Let me know how it goes!

      Reply

  4. I LOVE the Chicago style comment!! It’s true, the crust is kind of beastly. haha I’m so glad you guys liked this recipe! Thank you so much for participating in my book tour and for helping me promote my cookbook. You’re wonderful!

    Reply

    1. Your book is so beautiful Alli! Thank you for letting me participate! It was so tough to decide what to make :)

      Reply

  5. This fruit pizza is GORGEOUS!! And I love that it’s deep dish! I’m a combo of the two – I love a beach vacation where my only worry is what book I’m going to read next and what drink I’m going to try next but I also love seeing the sights and being active too!

    Reply

    1. It’s so hard to choose between being lazy and seeing everything there is to see right Taylor!? Thanks friend!

      Reply

  6. I would LOVE to have some of this fruit pizza! It’s so pretty too!! As for vacationing I would probably be a combo- I like to sight see and I like to relax. I definitely agree that sight seeing is better on a full stomach too ;)

    Reply

  7. I just made 100 mini versions of this. Great minds. Although your cookie is way thicker which sounds amazing.
    I am a plan your vacation around where you want to eat, kind of person. :)

    Reply

  8. I am definitely a relaxer!! I hate when I come back from a vacation and I need a vacation from the vacation! lol This fruit pizza looks fantastic – it is a favorite dessert of mine during the summer!!

    Reply

  9. Haha, I totally agree. History and museums? ONLY with a side of carbs, thank you very much!

    Reply

  11. When I’m on vacations I think I like equal parts sightseeing and relaxing. Look at stuff in the morning, relax in the afternoon.
    I’ve only had a fruit pizza like this once before, but I still dream about it. I want a slice right now! The kiwi is my favorite part.

    Reply

  14. omg, this looks SO good. i need to find an excuse to make this, asap. (i.e. wherein i won’t ‘have’ to eat the whole thing myself.)

    i am definitely a relaxer vacationer! i like to have one thing to go for/do but then the rest of the time just, well, relax. we never went anywhere when i was a kid (my dad was a navy brat and is basically over the whole traveling thing, lol) but i do remember going to gettysburg one year. it was literally 100+ degrees and it was like, wandering around an open field with some cannon replicas in it or something. i could not have been more miserable, or more pumped to visit the indoor portion just for the a/c.

    i love art & art history (i have a BFA & was just a course shy of an art history minor) but ‘regular’ history? i hate it. there, i said it! i don’t even like movies or shows not set in current or future times. i recognize history’s importance, but i can’t be forced to enjoy it, haha. this fruit pizza, however…

    Reply

    1. Okay, you get me Stephanie. I can’t tell you how many fields I have wandered around dreaming of lunch and A/C. We are so spoiled it makes me sick. Haha! Someday I will do this to my kids though, I know it.

      Reply
5 from 1 vote

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