Sheet Pan Fruit Pizza

Sheet Pan Fruit Pizza for a Crowd

This Sheet Pan Fruit Pizza is visually impressive, yet simple and easy to make. You will love this slightly chewy sugar cookie crust layered with cream cheese frosting and topped with fresh, juicy fruit. It’s always a crowd-pleasing, favorite dessert. If you don’t need one that big, I’ve got you covered. Make this smaller Fruit Pizza.

With the 250th anniversary of our independence coming up this Fourth of July, it’s the perfect dessert to make it look like our flag. I like how it looks made as the flag, but this time I wanted more than one fruit on a slice. Keeping the colors patriotic, I used strawberries, blueberries, blackberries, and raspberries.

For over a year, I have been wanting to post this recipe. Last year at our family’s Fourth of July celebration, I made Sheet Pan Fruit Pizzas for 40 people. I ended up falling and had to go to the ER. I wasn’t able to take a picture, but the photo below is the one my family took.

Here we are again, and I made it happen this year. Now you can make a really big fruit pizza for your family this Fourth of July.

The Best Crowd-Pleasing Desserts

Step-by-Step Photos for How to Make Sheet Pan Fruit Pizza

Frequently Asked Questions about How to Make Sheet Pan Fruit Pizza

Can I cut the recipe in half?

If you don’t want to make a large fruit pizza, I recommend making this smaller Fruit Pizza. It’s the same recipe, but cut in half.

Can I use fat-free cream cheese?

So my advice with fat-free cream cheese is to NEVER use it in baked goods, but if you want to use it in no-bake recipes like this one, then go ahead. Personally, I usually stick with full-fat cream cheese or the 1/3 less-fat cream cheese. I like the taste and texture better. I have had an occasion or two where the fat-free cream cheese made the frosting more runny. Also, to me, the fat-free cream cheese has a bit more tang as far as flavor goes.

What types of fruit are the best?

I do not recommend fruit that browns quickly, like bananas or apples. Also, avoid very watery fruits like watermelon to prevent the pizza from becoming soggy. If using fruit from the can, make sure to drain the liquid off, and I recommend patting it dry with a paper towel.

My favorite fruits to use are:
- Strawberries
- Blueberries
- Grapes
- Raspberries
- Mango
- Kiwi
- Mandarin oranges (from the can)
- Pineapple (fresh or from the can)

Can I make it ahead of time?

Yes. You can make the crust and frosting in advance, but wait to frost the pizza and arrange the fruit on the day you serve it for the freshest results.

How do I store the fruit pizza?

You need to refrigerate it if you make it more than an hour or so before serving. You also need to refrigerate leftovers….if there is any…most likely there won’t be. 😉

Chef’s Tools for Sheet Pan Fruit Pizza

Sheet Pan Fruit Pizza

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

A visually impressive, yet simple and easy-to-make dessert. You will love this slightly chewy sugar cookie crust layered with cream cheese frosting and topped with fresh, juicy fruit.

Author: Maria, Adapted from The Best Fruit Pizza

Recipe type: Dessert/Sheet Pan/Summer

Serves: 24-28

Ingredients

Sugar Cookie Crust:
1 cup butter, softened
1⅓ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2⅔ cups all-purpose flour
2 tsp cream of tartar (*If you do not have cream of tartar, omit the cream of tartar AND the baking soda in the recipe and replace with 1 tsp of baking powder.)
1 tsp baking soda
½ tsp salt
Cream Cheese Frosting:
2 (8 oz) block of cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract
Fresh Fruit for the Top:
Strawberries, Grapes, Blueberries, Mango, Raspberries, Kiwi, Pineapple, canned mandarin oranges, etc.
Optional Simple Glaze:
1 tbsp water
¼ cup apricot or peach jam

Instructions

Sugar Cookie Crust:
Preheat the oven to 350 degrees. Lightly spray a large sheet pan (18x13) with cooking spray or line it with parchment paper. Set aside.
With a hand mixer, cream together softened butter and granulated sugar. Mix until creamy. Add the eggs and vanilla extract. Mix until well combined.
Next, add the flour, cream of tartar, baking soda, and salt. (*See note above about the substitution if you do not have cream of tartar.) Mix well.
Press the dough into the large sheet pan.
Bake at 350 degrees for 15-20 minutes. The cookie should be just browning. Be careful not to overbake the cookie, or it will dry out.
Let the cookie cool completely before adding the cream cheese frosting and fruit.
Cream Cheese Frosting:
Combine the softened cream cheese, powdered sugar, and vanilla extract in a medium-sized bowl. Use a hand mixer to mix until it is smooth. There shouldn't be any lumps.
Next, spread the cream cheese frosting evenly over the cookie crust, leaving a ½-inch edge of the cookie showing.
Fresh Fruit Layer:
Cut up desired fruits and lay them in a desired pattern on top of the cream cheese layer.
Cover and refrigerate until ready to serve.
Refrigerate leftovers.
Optional Simple Glaze:
Mix the water and jam together. Be sure to strain out any chunks.
Lightly brush the thin glaze over the fruit. The glaze helps the fruit not dry out and makes the dessert a little shiny.
Enjoy!