Mini Fruit Pizzas Recipe

Mini Fruit Pizzas Recipe

Photos of Mini Fruit Pizzas Recipe

How To Make Mini Fruit Pizzas

Your choice of fresh fruits, lemony cream cheese topping, and soft sugary cookies are all you need to create these perfectly bite-sized fruit pizzas.

Preparation: 30 minutes
Cooking: 25 minutes
Chill Time: 3 hours
Total: 3 hours 55 minutes



  • cupall-purpose flour,scoop and level to measure
  • cupcake flour
  • 2tspbaking powder
  • ½tspsalt
  • 1cupunsalted butter,softened
  • cupgranulated sugar
  • 2eggs,large
  • 2tspvanilla extract
  • 3cupsfruits,like berries, pineapples, kiwi, peaches, and mangoes, sliced

For Lemon Cream Cheese Frosting:

  • 8ozcream cheese,softened
  • ½cupunsalted butter,softened
  • 2tsplemon zest
  • 1tbsplemon juice,fresh
  • ½tspvanilla extract
  • ¼tsplemon extract
  • cuppowdered sugar


  1. In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk for 20 seconds, and set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar for 1 to 2 minutes or until creamy and slightly pale and fluffy.

  3. Mix in eggs one at a time, then blend in vanilla.

  4. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

  5. Divide dough into two equal portions. Shape each into a disk and cover with plastic wrap.

  6. Chill for 3 hours or up to overnight.

  7. Preheat oven to 375 degrees F.

  8. Dust a clean working surface with a fair amount of flour. Remove one dough from refrigerator, unwrap and place on floured surface.

  9. Sprinkle top with flour and roll to ⅜ inches thick (right between ½-inch and ¼-inch).

  10. Cut into 2½-inch rounds then transfer to a Silpat or parchment paper-lined baking sheet.

  11. Bake in the preheated oven for 7 to 9 minutes.

  12. Remove from oven and allow to cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

  13. Repeat the process with the remaining dough.

  14. Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.

Lemon Cream Cheese Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.

  2. Mix in lemon juice, vanilla, and lemon extract.

  3. Add powdered sugar and whip mixture for several minutes longer until fluffy.

Recipe Notes


1. Cookies won’t become golden so don’t over-bake. They should be slightly set but they should still make an indentation when touched.



  • Calories: 185.98kcal
  • Fat: 10.17g
  • Saturated Fat: 6.17g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.63g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 22.39g
  • Fiber: 0.46g
  • Sugar: 12.12g
  • Protein: 1.84g
  • Cholesterol: 36.15mg
  • Sodium: 80.93mg
  • Calcium: 31.96mg
  • Potassium: 43.10mg
  • Iron: 0.83mg
  • Vitamin A: 96.07µg
  • Vitamin C: 0.71mg
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