This easy fruit pizza recipe is bright and cheery with a cookie crust, whipped mascarpone topping, and colorful fresh fruit and berries.
If you’re looking for a fresh fruity dessert that’s kid-approved but sophisticated enough for all ages, then you’re going to love this fruit pizza recipe. Made with any of your favorite fresh fruits and berries, you can serve fruit pizza all year long with whatever is in season.
With a sugar cookie crust, a mascarpone filling, fresh fruit, and a simple glaze, this is an easy but impressive dessert that always delights.
How to Make Fruit Pizza
This fruit pizza recipe has three components: a sugar cookie crust, a mascarpone filling, and the fresh fruit on top.
Traditionally fruit pizza is made on a pizza pan, but I like to use a 9-inch removable bottom tart pan for the pretty scalloped edges. You can also use a 9-inch cake pan if you don’t have a pizza pan or a tart pan.
Whichever pan you use, be sure to grease and flour it thoroughly. Lay a piece of parchment on the bottom. If using a cake pan, in addition to the parchment on the bottom, place two strips of parchment crossways in the pan to come up the sides for easy removal.
Once you place the prepared dough into your chosen pan, place a piece of plastic wrap, wax paper, or parchment over it. This will stop the dough from sticking to your hand and/or rolling pin when pressing it out.
When rolling the dough into the pan make sure to spread the dough evenly all the way to the edges. Using a small rolling pin or a shot glass will help evenly spread the dough from the center, but if not your hand will work just fine. In fact, rolling pin or not, you’ll need to use your hand to push the dough up the sides of the pan. When using your hand do so in a pressing and rolling motion from palm to fingertip.
Prick the dough with a fork just to release any air that may want to escape during baking.
Whipped Mascarpone Topping
Mascarpone is a light creamy cheese typically used in Italian desserts like tiramisu. You can find it in the dairy aisle usually near the cream cheese. If not, try the specialty cheese section if there is one.
You can also substitute the mascarpone with whipped cream cheese.
This mascarpone fruit pizza topping is light, airy, and comes together in minutes with an electric mixer. it will not hold a shape and is not heavy like buttercream.
What Fruit to Use for Fruit Pizza
Your fruit toppings are totally up to you! Just be sure to use fresh fruit, as frozen is far too watery. I love the colorful combination of strawberries, raspberries, mandarin oranges, star fruit, kiwi, and blackberries. It’s a colorful rainbow of fruit.
Other fruit options you might like include blueberries, pineapple, grapes, pitted cherries, or mango. Cut the fruit small enough so it doesn’t weigh down the pizza crust.
The glaze is completely optional, but it’s so simple and will make your fruit glisten. The glaze also keeps your pizza looking fresh. To make the glaze, you just need apricot preserves and hot water.
I would start with 1 tablespoon of each, and mix well until you reach a brushable consistency. A little goes a long way.
Assembling Fruit Pizza
Once the pizza cookie crust is cool, start by spreading the mascarpone whip evenly over the crust.
Next, arrange your fruit from the outside working your way in. I usually make a rainbow of fruit, from red to blue/purple.
As you go around with your fruit, slightly overlap the layers so there are very few open gaps.
Finally, when all the fruit is arranged, brush on the glaze. Refrigerate your masterpiece until ready to serve.
More Colorful Desserts to Try
If you love a pop of color in your sweet treats, try these recipes next:
- Birthday Cake Cheesecake in a Jar with rainbow sprinkles brings fun to a portable no-bake dessert.
- Strawberry Cheesecake Entremet is a stunning layered dessert with fresh strawberries and homemade mousse.
- Red, White, and Blue Instant Pot Cheesecake is a festive dessert that you’ll want all year long.
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- 1 egg at room temperature
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ¾ cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 4 ounces mascarpone cheese
- Zest of one small lemon
- 1 tablespoon very hot water
- 1 tablespoon apricot preserves
- 1 package strawberries
- 1 package raspberries
- 1 large can of mandarin oranges drained and blotted with a paper towel
- 2 star fruit sliced
- 2 kiwis peeled and sliced
- 1 package blackberries
- Grease and flour a 9-inch removable bottom tart pan, a 9-inch pizza pan or a cake pan, and line the bottom with parchment. (If using a cake pan, in addition to the parchment on the bottom, place two strips of parchment crossways in the pan and up the sides.)
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In a large mixing bowl, whip the butter until light and fluffy. Add the sugar and mix until blended. Add in the egg, almond extract, and vanilla extract. Mix until blended.
- Gradually add the flour mixture to the butter mixture and stir until cookie dough forms.
- Transfer the dough to the prepared baking dish. Cover with plastic wrap to make it easier to press into the pan. Using your hand or small rolling pin, roll the dough out evenly to the edges.
- Poke the dough all over with a fork. This will allow any air to release during baking.
- Bake for 20-25 minutes, until the edges turn golden brown and the center is set.
- Cool completely before topping.
- Put the heavy whipping cream and powdered sugar into a chilled mixing bowl. Tip: you can run your mixing bowl under really cold water and dry it completely to chill the bowl quickly and save time.)
- Whip until soft peaks form. Add Mascarpone, vanilla, and lemon zest. Mix until well blended and creamy.
- Whisk together the hot water and preserves until well blended and smooth.
- Place the cooled crust onto a serving plate. Spread evenly with Mascarpone topping.
- Starting at the outside, arrange your strawberries around the outer edge of your fruit pizza. Fill in empty areas around the outer edge with raspberries.
- Next arrange your mandarin oranges around the pizza, slightly overlapping the bottom of the strawberries.
- Repeat with the remaining fruit.
- If using the glaze, brush on top of the fruit.
- Refrigerate until ready to serve.