Fruit Pizza II

Fruit Pizza II

Kay Craft 0

"A fruit covered cookie crust that is shaped like a pizza. Try using star fruit, peaches, bananas, kiwi, orange slices, blueberries, and pineapples."

Ingredients 30 m {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
  2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
  3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
  4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
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Reviews 307

  1. 433 Ratings


Excellent recipe. I only made one change based on other reviews. I used 8oz cream cheese and 7 oz of marshmallow fluff for the was amazing. I baked the cookie on a pizza stone until it was golden brown all over (about 20 minutes). I topped it with the icing and cooled in the fridge until 2 hours before the party. I then topped with fruit and the orange drizzle and cooled for an additional 2 hours. Next time, I would make this the night before and cool it in the fridge, as it was much better the next day. The cookie got very moist and the flavors blended well. I would also use more strawberries and other "firm" fruit such as grapes, blue berries etc.. and stay away from things such as bananas and canned oranges. Great recipe.....thanks!


This is the best fruit pizza! I had a friend in college who made fruit pizza with a glaze on top and could never find a recipe similar until now. I made this for a pot luck breakfast and followed all directions. It turned out great. I even made it the night ahead and refrigerated all night. No soggy crust! Don't skip the glaze, though. It makes this pizza stand out from all others. I may double it next time, because I didn't have enought to cover the entire pizza. The taste makes the long preparation time definately worth it! Update: I made this a 2nd time in a 9x13 baking dish. It turned out just the same and was very easy to store in the fridge.


Wonderful recipe! I made it much easier for myself by a couple of changes. I let the cookie dough soften while I prepared the fruit. I didn't bother slicing the cookie dough, I simply pressed it down evenly in a pizza pan. After the cookie crust was baked and cooled, I added the cream cheese mixture and then arranged my fresh fruit on top. I didn't bother with making the glaze although I'm sure it's delicious. I simply melted some apple jelly in the microwave and after cooling it a bit, I brushed in on the fruit. It makes all the fruit shinny and pretty. I packed it in a pizza box and took it to the BBQ and it was (as always) a hit. Thanks Kay for the great recipe!