This easy fruit pizza recipe can be made with refrigerated or homemade cookie dough! It’s fun to design and includes a sweet Hood Cottage Cheese spread for a healthier twist!
A big thanks to Hood® for sponsoring this post! All opinions are my own.
I have never seen a group of grown men devour fruit so quickly as when I served up this fruit pizza.
My husband has a small crew of guys helping him prepare for a plant sale that we’re having this weekend. I didn’t think this fruit pizza would necessarily be their “thing”, but I didn’t have a meat-lover’s pizza on hand, so… I figured I’d give it a go.
Guys? It’s gone. It’s all gone. They devoured it! Not only did they devour the fruit, but I’m not quite sure they realize that they devoured a 16-ounce tub of Hood Cottage Cheese, either.
All I have to say is, you’re welcome guys. You are welcome.
What is Fruit Pizza
- Fruit pizza is a sweet snack that typically includes a sugar cookie crust. This crust can be homemade, or prepared from a tube of refrigerated dough or packaged dough mix.
- A layer of cream cheese frosting, whipped topping, or Hood Cottage Cheese for a protein rich topping, is then added. (The latter option gets my vote!)
- Finally, a variety of colorful fruits are placed on top of the “pizza” prior to serving. This makes a perfect summer snack for a party or BBQ!
Why Hood Cottage Cheese?
- NEW Hood Cottage Cheese with Strawberry makes a perfect topping for this recipe because it has a hint of sweetness, but helps balance out the already sweet flavors from the sugar cookie and the fruit.
- Its smooth and creamy texture pairs perfectly with fresh fruit. (And it’s filled with protein.)
- You can also use Hood’s Pineapple variety for this pizza!
- Check out where you can buy Hood Cottage Cheese for this recipe! (And while you’re at it, pick up some Hood Cottage Cheese with Cracked Pepper and make my Grilled Greek Flatbread Pizza!)
Fruit Topping Ideas for Fruit Pizza
- Just about any fruit works well for this recipe, however I recommend that you avoid fruits that brown shortly after being sliced, such as sliced apples and bananas.
- Perfect Fruit Choices Include: strawberries, blueberries, raspberries, mango, nectarines, peaches, mandarin oranges, kiwi, maraschino cherries, pitted cherries, grapes, blackberries.
Making Fruit Pizza Ahead of Time
- Preparing the crust for fruit pizza is easy to do 1-2 days ahead of time. The toppings need to be added just before serving.
- Once the crust has fully cooled, cover it completely with parchment paper.
- Store it at room temperature for a few hours, or up to 2 days.
- Wait on adding the toppings until ready to serve.
How Long is Fruit Pizza Good For?
- Fruit Pizza is definitely best if eaten with 1-2 hours of serving.
- Leftovers can be covered and chilled overnight but won’t taste as fresh.
- If you anticipate leftovers, place any sliced fruit on a paper towel prior to topping to remove as much excess moisture as possible.
Using Homemade Sugar Cookie Crust:
- I’m usually in a hurry and like to use refrigerated cookie crust, but if you have the time to whip up a homemade batch, by all means! Check out the notes section for an easy recipe.
- You can chill the dough for 1-2 days before baking it as well!
Try These Next!
- Oreo Truffles
- No Bake Peanut Butter Pie
- Strawberry Cheesecake Popsicles
- No Bake Oreo Delight
- Butterfinger Bomb Cake
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Rate and Comment!
Did you make this recipe?! Did the information help you? I would love if you would rate the recipe and leave a comment!
This easy fruit pizza recipe can be made with refrigerated or homemade cookie dough! It’s fun to design and includes a sweet Cottage Cheese spread for a healthier twist!
- 16 oz. tube refrigerated cookie dough *see notes
- 16 oz. Hood Cottage Cheese with Strawberry
- 4 cups fresh fruit. I used strawberries, blueberries, mango, raspberries, blackberries, nectarines, and grapes.
- 1 Sprig fresh mint to garnish.
- Preheat the oven to 350 degrees.
- Line a 14-inch pizza pan with parchment paper. (Or grease the pan if you don’t have parchment.)
- Spread the cookie dough over the pan, leaving at least 1 inch of space around the edges. A rolling pin helps makes the top smoother.
- Bake the crust for 16-20 minutes, or until golden brown.
- Let the crust cool completely, at least 30 minutes.
- Carefully lift up each end of the parchment paper and slide the pizza crust onto the surface that it will be served on.
- Spread an even layer of Hood Cottage Cheese over the top of the crust.
- Use a pizza cutter to create the slices now, before you add the fruit. Slide the slices back into place to form a tight circle.
- Create a fun design using the fruit, don’t be afraid to let the fruit overlap from one slice to another.
- Once your design is complete, use a thin knife, (such as a pairing knife), to carefully slice the fruit that is overlapping in between slices to make it easier for slices to be removed without disrupting the design.
- Top with fresh mint and serve!
*You can also use 1 (17.5 oz.) package sugar cookie mix, plus the additional ingredients noted on the back of the package. (Eggs, Butter, Flour). If you do this, leave 2 inches of space around the edges and bake at 375 degrees.
If using frozen fruit, be sure to thaw and drain them before topping the pizza with it.
Other fruit ideas include: Mandarin oranges, kiwi, sliced peaches, maraschino cherries, and pitted cherries.
Storage: Fruit Pizza is definitely best if eaten with an hour or two of serving. Leftovers can be covered and chilled overnight but won’t taste as fresh.
If you anticipate leftovers, place any sliced fruit on a paper towel prior to topping to remove as much excess moisture as possible.
Homemade Sugar Cookie Crust:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
Mix the 1st four wet ingredients together with an electric mixer until well-combined. Add the remaining 3 dry ingredients and mix until combined.
Chill for 30 minutes or more prior to using.
Sugar cookie crust recipe source: Pinch of Yum.