These mini fruit pizzas feature soft sugar cookies topped with a cream cheese frosting and fresh blueberries and strawberries for a fun 4th of July dessert!
Nothing says 4th of July like a festive fruit pizza! Bonus points if they’re hand-held and mini which is exactly what we’re doing here today.
While classic fruit pizza certainly has its time and place, I’m here to tell you that these mini versions have everything you love about their bigger cousin, plus they’re much easier to serve for a crew.
Might as well also state the fact that you can get away with eating more which is an automatic win.
We’re keeping things pretty simple in the flavor department today and relying on a simple sugar cookie dough, cream cheese frosting, and the classic pairing of blueberries/strawberries for topping.
Simple, yet gorgeous and TOTALLY screams that 4th of July spirit!
These Fruit Pizzas feature…
- A soft sugar cookie pizza base
- Creamy and rich cream cheese frosting
- Fresh chopped strawberries and blueberries for a patriotic flair
- The perfect dessert choice for parties and lots of make-ahead options
Making the Fruit Pizzas
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Cream cheese
- Powdered sugar
Can I Make a Full-Size Pizza?
This recipe can be adapted to a full-size dessert pizza, however, we have not tested this method ourselves and the final result may not come out quite the same as individual pizzas.
Dough prep will remain the same, only instead of cutting the dough out into circles, you will roll the chilled dough out into a 12-inch circle and bake on a parchment paper-lined pizza pan 15-20 minutes or until crust is a light golden brown. Proceed with cooling, frosting, and topping pizza as recipe directs.
Tips for Perfect Fruit Pizzas
- Use sugar cookie dough as pizza base – we find that a homemade soft vanilla sugar cookie dough makes the perfect “pizza” base.
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Chill cookie dough – chilling the dough for about 1 hour before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Allow cookies to cool completely – once the cookies are a bit more set, transfer them to a cooling rack to cool completely before frosting and topping with fruit.
Try these ideas for a different spin on these pizzas.
- Change up the fruit – you can use any fruit you desire here! We especially love peaches, raspberries, blackberries, pineapple, kiwi, or orange.
- Flavor the frosting – try adding 2 teaspoons grated lime or lemon zest to the cream cheese frosting for a citrusy kick.
- Make it chocolate – feel free to drizzle finished pizzas with melted semisweet or milk chocolate.
Make Ahead Instructions
Follow these instructions for make ahead prep tips.
- Make the cookie dough – mix up the cookie dough and store in refrigerator up to 3 days before baking.
- Bake the cookies – bake the cookies and store them in an airtight container at room temperature up to 3 days.
- Make the cream cheese frosting – make the frosting and store in refrigerator up to 1 week.
Once the cookies are assembled, we recommend storing them in the refrigerator no longer than 3 days.
These fruit pizzas are just simple and classic the way a good fruit pizza should be! Feel free to use whatever fruit you have on hand and don’t be afraid to use a mix of different fruits between them.
Trust me, you’re not getting away without eating at least 3 of these little cuties in one sitting. Thank goodness this recipe makes a big batch!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More summery desserts starring fruit!
Red White and Blue Mini Fruit Pizzas
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Frosting and Toppings
- 6 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1-1/2 cups powdered sugar
- 1/2-1 tablespoon 2% or skim milk
- 1 teaspoon vanilla extract
- 1-1/2 cups fresh blueberries
- 1-1/2 cups fresh strawberries, diced into 1/4-in cubes
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, baking soda, baking powder, and salt. Fold into butter mixture until dough is just combined.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough at least 1 hour or up to 3 days.
- Preheat oven to 350F. Line two large sheet pans with parchment paper and set aside.
- Turn cookie dough onto a floured surface and roll out to 1/4-inch thickness. Use a 3-inch round cookie cutter to cut out cookies. Place cookies 2 inches apart on prepared sheet pans.
- Bake cookies at 350F 10-12 minutes until edges are golden-brown. Cool cookies 10 minutes on pan, then transfer to a cooling rack to cool completely.
Frosting and Toppings
- Place softened cream cheese and butter in a medium bowl, and beat on medium speed using an electric mixer until smooth. Add sugar, milk, and vanilla, beating an additional few minutes until frosting is completely smooth and creamy.
- Frost cooled cookies with cream cheese frosting and top with blueberries and strawberries. Store mini pizzas in refrigerator until ready to serve. Enjoy!
This post was updated with new recipe tips and photos on 6/16/23.