Fruit Pizza is an irresistible summer dessert that comes together quickly and easily. A giant soft and chewy sugar cookie is topped with a sweet buttercream frosting and decorated with fresh berries and colorful pre-made macarons. Fruit pizza is the tastiest way to enjoy fresh and juicy summer berries.
Perfect for potlucks, barbecues and summer gatherings, this fruit pizza will be your new go-to dessert. This recipe starts with our favorite homemade sugar cookie dough. You can save time and use store-bought dough, but this homemade version is a cinch to make and tastes utterly delicious.
Fruit Pizza Perfect
The dough comes together in one bowl and bakes up on a Sweet Creations by GoodCook 16-inch Pizza Pan. Bake until the edges begin to turn golden and the center is still slightly soft. Cool the cookie completely while making the frosting.
This frosting has a smooth and creamy consistency which makes it easily spreadable. Whip softened butter with electric beaters or in a stand-up mixer, adding vanilla in at the end. Start adding in powdered sugar one cup at a time. Adjust the sweetness to your liking, adding more powdered sugar by the cup if it’s not sweet enough. For a silky smooth texture, add milk, one teaspoon at a time until desired consistency is reached.
Use a GoodCook Touch Spatula Spreader to frost the cookie.
We used a combination of fresh, vibrant berries and colorful store-bought macarons for toppings. There’s an endless possibility of combinations when it comes to decorating your cookie.
Wash the blueberries and strawberries in a GoodCook Colander and pat dry with a paper towel or clean dish cloth. Leave some of the strawberries whole and slice some in half. This gives your fruit pizza a fun and dynamic look that your guests will love. We use a GoodCook Touch Ceramic Paring Knife for fruit prep. Sprinkle blueberries and place strawberries on top of your frosted cookie. Leave some space for bright and cheery store-bought macaron cookies. You can leave some of them whole or cut in half and place around the top of the fruit pizza. A dusting of powdered sugar and a garnish of mint leaves gives this dessert a stunning finish.
The sugar cookie base and buttercream frosting can be made several days ahead of time if needed. Wrap the baked cookie crust tightly in several layers of plastic wrap. For the frosting, refrigerate in a container with a lid that seals tightly. We recommend slicing the fruit the day you plan to eat it.
Get the Tools
With the GoodCook line of kitchen accessories, it’s easy to make this beautiful extra-large cookie. It’s soft, chewy texture and rich vanilla flavor have won us over! You’ll need a Sweet Creations by GoodCook 16-inch Pizza Pan to bake up the cookie, and we love the GoodCook Touch Spatula Spreader for frosting. Are you ready to get decorate this stunning treat?
Make & Share
Happy Fruit Pizza Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
- 1 egg
- 1 cup (2 sticks) salted butter, softened but not melted
- 1 cup sugar
- 3 cups flour
- 1 tablespoon vanilla
For the frosting
- 2 sticks salted butter
- 1 tbsp vanilla extract
- 2 cups powdered sugar
- 1/4-1/3 cup of milk
- Halved macarons
Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together egg, butter, and sugar until very well combined. Add flour and vanilla, mix until a thick dough forms. Turn ¼ of the dough out between two pieces of parchment paper. Place dough on top of GoodCook pizza pan, and cut edges. Place in freezer for 5 minutes, and then immediately Bake 10-14 minutes or until edges are just barely browned. Allow to cool.
For the frosting, place butter in a medium bowl with an electric mixer and beat until creamy. Beat in vanilla. Sprinkle in powdered sugar, one half cup at a time, beating well and scraping sides of bowl often. Add milk, 1 tsp at a time until desired consistency is reached.
Spread frosting over cookie pizza and generously top with strawberries, blueberries, and halved macarons.