Easy Fruit Pizza

Prep Time: 20 min
Total Time: 2 hr 10 min
Servings: 12

If there's a more impressive dessert that requires so little effort, we don't know what it is! The time-saving secret behind this beautiful fruit pizza is a crust made from refrigerated Pillsbury™ Sugar Cookie Dough, and the wow factor comes from the rainbow of fresh fruit.


  • 1 roll (468 g) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 package (250 g) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 2 kiwifruit, peeled, halved lengthwise and sliced
  • 1 cup halved or quartered fresh strawberries
  • 1 cup fresh or frozen blueberries
  • 1/2 cup apple jelly


  1. Heat oven to 350°F (180°C). Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
  3. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Expert Tips

  • Like other refrigerated doughs, cookie dough is easier to work with when cold. This cookie crust is an easy do-ahead; bake it up, cool completely and store covered at room temperature for up to 1 day. Continue as directed in recipe.
  • Stir 1 teaspoon grated fresh lemon zest into the cream cheese filling; the tart citrusy edge contrasts with its richness and plays well with the fruit.
  • For easier cleanup and removal, we recommend lining the pan with cooking parchment paper. Cut 14-inch round from cooking parchment paper. Line 12-inch pizza pan with cooking parchment paper round, leaving some to hang over edge of pan. Hold the cooking parchment paper in place by adding a dab of shortening or softened butter on pan before placing the parchment. Do not spray or grease cooking parchment paper. Press dough 1/2 inch from edge of lined pan. Bake as directed on recipe.