Prep Time: 60 min.

Make this easy Fruit Pizza for a festive and summery dessert. It's a beautiful and memorable treat for any occasion, perfect for BBQs, 4th of July parties, and other warm-weather gatherings.

This colorful fruit pizza recipe has a soft cookie base, fluffy, whipped mascarpone cream (instead of the usual cream cheese frosting), and delicious fresh fruits. It's an impressive centerpiece and you can decorate it any way with the fruits you have to hand.

Fruit pizzas also make a fabulous birthday cake, as you can write the years in various colored fruits. Or, if you like your fruit with chocolate, try topping yours with my Chocolate Covered Grapes or Chocolate Blueberry Treats.

Ingredients You'll Need

Please be sure to scroll down to the recipe card below for the complete details!

• Fresh Fruit - I used strawberries, mango, blueberries, kiwi, and green grapes. You can also use blackberries, kiwi berries, clementines, peaches, passionfruit, pear, apples, and physalis.

• Cane sugar, flour, softened butter, egg, baking powder, and sea salt is everything you need for the sugar cookie batter.

• Mascarpone, whipped cream, vanilla paste, and maple syrup make the fluffiest cream that pairs well with the fruit.

How to Make Fruit Pizza

1. Mix sugar, egg, and butter (either by hand or with a hand mixer).

2. Add in flour, baking powder, and flaky sea salt and mix again.

3. Chill the dough for 20-30 minutes.

4. Whip the cream and the maple syrup until soft peaks form.

5. Dollop a few spoonfuls of whipped cream to the mascarpone and vanilla paste, then transfer the mascarpone to the bowl with whipped cream and fold in until incorporated.

6. Remove the cookie dough from the refrigerator and press it into a baking tin.

7. Bake for 20 minutes until golden. Allow to cool.

8. Top the sugar cookie with whipped mascarpone cream and fresh fruit. Enjoy!

Tips for Success

• It's best to use fresh fruits for this recipe. Canned fruits can work if you wash the syrup off first and then dry it on a paper towel.

• Wet your hands to spread the cookie dough in the baking pan (with out it sticking).

• You want the sugar cookie slightly underbaked so it's still soft and doesn't crumble.

• Be sure not to overwhip the cream. You only want it to form soft peaks. Note that the mascarpone you add will thicken the cream, too.

• Dry off the sliced fruit on a paper towel before decorating. This stops any fruit juices from seeping into the cream.

• Slice the strawberries and mango thinly, so it's light and doesn't weigh down on the cream.

• Don't overfill the sugar cookie with too much mascarpone cream or fruit, as the cream can spread beyond the cookie base edge.

FAQs

Can I use store-bought sugar cookie dough, or do you have other suggestions?

You can use store-bought or any cookie dough you prefer. Even puff pastry would be delicious - simply shape a round disc and bake it according to the package instructions. Dust with powdered sugar, and top with the mascarpone cream and fresh fruit.

Can I make the Fruit Pizza in advance?

The mascarpone cream and the sugar cookie can be made 4-5 hours ahead (store the cream in the fridge and keep the cookie airtight once it's cool, so it stays fresh and soft). Wait to slice the fruit and assemble the pizza 1-2 hours before serving.

Are there other ways to decorate the fruit pizza?

Absolutely! It helps to pinpoint the center of the pizza with a berry of some sort. Place the fruit you want on the outer edge, and then arrange your assorted fruits symmetrically back towards the center. Or, you can randomly place the fruit for an entirely different look. There is no wrong way to do it, and the decorating part is a great way for the kids to help. You could even make it into a birthday cake and write the years in fruit!

The recipe yields much more cream than I can top onto the pizza. What do I do with the rest?

Stick it in a bowl and serve it with the pizza. Everyone will love to dollop extra cream onto their dessert. It would also be delicious to serve it with a fruit platter.

More Summer Desserts

• Strawberry Snickers Treat

• Watermelon Popsicles with Chocolate

• Grape Chocolate Roses

Ingredients

Instructions

Serves 6-8.

1. Turn on the oven to 170°C (340°F).

2. To make the sugar cookie crust, mix the sugar, egg, and softened butter (either by hand or with an electric mixer) in a medium-sized bowl until combined.

3. Top with flour, baking powder, and salt and mix well. The dough will be sticky.

4. Place the bowl in the fridge to firm up for 20-25 minutes.

5. In the meantime, make the mascarpone cream. Whip the cream and maple syrup with a hand mixer until just whipped and soft peaks form (be sure not to overwhip).

6. Add a few large spoonfuls of the whipped cream to the mascarpone and vanilla paste.

7. Once incorporated, add the mascarpone to the whipped cream.

8. Fold the cream until it is uniform.

9. Remove the dough from the fridge and spoon it into a lined round baking tin.

10. Wet your hands and spread the dough evenly in the base of the tin.

11. Bake for about 20 minutes, until light golden.

12. Allow the base to cool.

13. Spoon the mascarpone cream onto the cookie base. You want it about 1-2 cm thick (0.5 inch) with a 1-2 cm (1 inch) border.

14. Now it's time to arrange the fruit. Once you slice the fruit, dry it on a paper towel so the juices won't seep into the cream.

15. Start with the blueberry in the center, followed by the six halved grapes in a flower pattern. Next, the halved kiwi slices between each grape.

16. Place the thinly cut strawberry slices around the outer edge of the cookie base.

17. Arrange the finely cut mango slices in a rose pattern between the strawberries and the kiwis, ensuring each row of petals overlaps each other slightly and each row is staggered compared to the previous row.

18. Add the blueberries and top with basil leaves to garnish.

19. Serve.

Did you make and enjoy this recipe? Don't forget to tag @foodbites in your recreations on Instagram!