📋 Fruit Pizza recipe (with glaze)

fruit pizza with a slice being lifted out

5 from 2 votes

📋 Fruit Pizza recipe (with glaze)

This Fruit Pizza has a creamy topping, shortbread crust, and is loaded with fresh fruit then drizzled with an orange glaze. It's a nice healthy and light dessert that's perfect for a summer cookout, potluck or BBQ.

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword dessert pizza, fruit, glaze, pizza

Special Diet Vegetarian

Prep Time 15

Cook Time 13

decorating/assembly 20

Total Time 48

Servings servings

Calories 429kcal

Author Terri Gilson

Equipment

Ingredients

Crust

2 cups all-purpose flour
½ cup brown sugar
¼ cup powdered sugar *also known as icing sugar or confectioners sugar
1 cup unsalted butter

Topping

8 oz cream cheese * I use light
½ cup white sugar
1 lb strawberries
1 pint raspberries
1 pint blueberries
3 peaches
4-6 kiwis

Glaze

3 tablespoon white sugar
½ teaspoon cornstarch
4 tablespoon orange juice
4 tbsp water

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep: Spray a 14-inch pizza pan with non-stick cooking spray and preheat oven to 350 degrees F (176 degrees C).

Crust:

Combine butter, brown sugar, brown sugar and powdered sugar together in a food processer.
Process on high until it clings together.
Roll out shortbread dough onto a pizza pan.
Bake on 350 degrees F until lightly browned (10-13 minutes). Cool 10 minutes

Topping:

Beat cream cheese and white sugar together until smooth.
Spread cream cheese mixture onto cooled crust.
Slice fruit .
Decorate it: Top with sliced fruit. I like to start with the outside first, then the middle, then fill in the remainder.
You can use a variety of fruit and make any pattern you like. You can also leave some white space or fill the whole thing up.

Glaze:

Whisk glaze ingredients together.
Heat on the stovetop on medium-low, whisking regularly, until thickened
Drizzle glaze over top of pizza.

Garnish (optional):

You can sprinkle coconut flakes (sweetened or unsweetened) or grated white chocolate over the top of the pizza, if you desire.

Notes

Tip: Here is the best and easier way to peel kiwi: How to peel a kiwi with a spoon

Expert Recipe Tips:

Chill the Dough – If you find the shortbread dough is too soft or sticky to roll out, refrigerate it for 10–15 minutes before rolling. This helps with handling and keeps the crust tender.

Even Thickness – Roll the crust evenly to avoid undercooked or overcooked spots. A small rolling pin works great for a uniform surface.

Prevent Overbaking – The crust should be lightly golden, not deep brown. Overbaking makes it too crisp, causing it to crumble when cut.

Avoid a Crumbly Crust - For the best results, use a solid, non-perforated pizza pan for this recipe. A perforated pan can cause the crust to become overly crispy, making it difficult to cut and remove pieces without breaking.

Smooth and Fluffy Cream Cheese Layer – Let the cream cheese come to room temperature before beating to avoid lumps. For extra fluffiness, fold in a little whipped cream or Greek yogurt.

Dry Fruit Before Placing – Pat fruit dry with a paper towel before adding to prevent excess moisture from making the crust soggy.

Use a Variety of Colors & Textures – A mix of berries, kiwi, mango, and peaches adds contrast and visual appeal.

Avoid Browning Fruits – If using apples or bananas, brush them lightly with lemon juice to slow oxidation. For apples, use Cosmic Crisp as they take an exceptionally long time to brown.

Proper Consistency for glaze– The glaze should be thick but pourable. If too thick, add a teaspoon of water at a time. If too thin, simmer a little longer.

Apply Strategically – Drizzle the glaze evenly using a spoon or pastry brush for a light coating that enhances shine and flavor without making the fruit mushy.

Assemble Just Before Serving – For best results, store the crust and toppings separately and assemble shortly before serving to keep everything fresh.

Pre-Cut for Convenience – If serving at a party, pre-cut slices before adding fruit and glaze for easy serving.

Storage:

Store leftover fruit pizza in an airtight container in the fridge for up to a day. If you are storing in layers, use sheets of parchment paper between the layers. You could still eat it after 2 days, but the pizza will start to get soggy.

If you want to make it a day in advance, wait until just prior to serving to put the fruit and glaze on. The fruit can be chopped in advance and the glaze can be made ahead of time and refrigerated for a couple of days.

If you are storing it overnight to serve the next day and you don't have time to assemble it prior to serving, cover it with plastic wrap ( I use Glad Press n' seal).

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