Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.

Fruit Pizza with Strawberry Compote and Cream Cheese Frosting

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A Different Take on Fruit Pizza

Traditionally a fruit pizza is made with a sugar cookie crust and topped with cream cheese frosting and fresh fruit. It’s delicious and makes a fun and beautiful summer dessert! Rather than stick to the original fruit pizza formula, I decided to change things up. I made a soft dough rather than a cookie crust. I also added a layer of “sauce” before the cream cheese frosting and fruit. I hope that you love my reimagined version!

Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.

As seen on instagram here.

The Dough

I made a sweet dough for the pizza crust and added some orange zest for flavor. This holds up really well as the pizza crust and doesn’t crumble when you cut it like a cookie sometimes can. I was hoping that this would end up being firm enough to eat without a fork and it totally was! The crust doesn’t crumble and it doesn’t flop. It is the perfect consistency and weight to hold the toppings and you can eat it just like you would a slice of pizza.

The Sauce

I’ve never seen a fruit pizza made with any type of “sauce.” A compote seemed like it would be a great option because it has a similar consistency to pizza sauce. I really wanted something thicker than a pre-made jam and the compote was definitely the right choice! It ended up looking similar to pizza sauce, in my opinion, so I was really happy about that!

Be sure to let the strawberries simmer down and continue to mash them with the back of your spoon to get a smooth consistency. I thought at one point that I would need to use an immersion blender, but I wasn’t using the right pot for that. I would only use an immersion blender in a stainless steel pot. I put my trust into the process and continued to let them simmer until the strawberries broke down. The strawberry compote has a really nice tartness to it that makes this dessert very fresh and not overly sweet!

Keep in mind that if you don’t like strawberries, you can switch up the fruit for the compote. Blueberries would be a great option. Another option would be peaches, as long as you remove the skin. Frozen berries work as well. You may want to strain the compote with a mesh sieve if you’re using blackberries or raspberries to get the seeds out.

The Cheese

Cream cheese frosting is a traditional topping for fruit pizza and I love it, so I decided to keep with that tradition. I used Whipzi vanilla flavored powdered sugar to make a vanilla frosting. If you want to support this small, women-owned business, you can use SARAH15 to save 15% on their site! I piped on the frosting so that it wouldn’t mix in with the strawberry compote and the frosting doesn’t take over the entire dessert.

The Fruit

Since I’m making this now (April in MA), we aren’t into seasonal fruit season yet. I picked out what looked good at the grocery store and used strawberries, blueberries and kiwi. This will be a great way to use seasonal fruit as we head into the summer months. I remember when we went strawberry picking last year and came home with so many fresh strawberries. I wasn’t sure what to do with all of them and this would have been perfect! You can definitely switch up the fruit and use what you love or use what’s currently in season wherever you live.

A Few Other Things

This recipe makes enough for two fruit pizzas. See the notes below the recipe for tips if you don’t want to make two at once. One request that I get a lot is for things that can be easily made ahead and this is perfect for that. I have notes about making this ahead in that same section, so be sure to check those out!

If you like this one, you may also like these recipes: Strawberry Lemon Pull-Apart Wreath, Lemon Drop Daisies, and Blueberry Danish.

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Fruit Pizza with Strawberry Compote and Cream Cheese Frosting

Recipe by Sarah
0.0 from 0 votes
Course: Dessert, BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




First rise


Second rise


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A fresh and delicious summer dessert that everyone will love! You can customize this with your favorite fruit and even change up the compote if you’d like. This recipe makes two fruit pizzas which can both be made at once, or you can make the second one later!

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  • Dough:
  • 3/4 c warm milk (110 degrees F)

  • 2 1/4 tsp instant yeast

  • 1/4 c granulated sugar

  • 1 egg + 1 egg yolk (room temp)

  • 1/4 c melted butter (I use salted for the dough)

  • 3 c bread flour

  • 3/4 tsp fine pink Himalayan sea salt (or any fine salt)

  • 2 tsp orange zest

  • Strawberry sauce:
  • 2 c hulled strawberries, roughly chopped (see notes)

  • 1 tbsp granulated sugar

  • 1/2 oz lemon juice

  • Cream cheese frosting:
  • 4 oz cream cheese (softened)

  • 3 tbsp unsalted butter (softened)

  • 3/4 c vanilla powdered sugar

  • 1 pinch fine pink Himalayan sea salt (or any fine salt)

  • Toppings:
  • 1 c sliced strawberries, kiwis and blueberries

  • 1 c whipped cream

  • Other:
  • 2 tbsp unsalted butter (melted and divided)

  • 1/2 tsp cinnamon sugar

  • 1/2 tsp powdered sugar for dusting


  • This recipe makes enough for two fruit pizzas. See notes below for tips if you don’t want to make two pizzas at once. Start by making the dough for the pizza crust. In the bowl of a stand mixer, add warm milk and yeast. Stir to combine.
  • Add in sugar, eggs, egg yolk and melted butter. Mix until well combined.
  • Next, stir in flour and salt until a dough begins to form.
  • Add the orange zest and then mix with a dough hook on low for 8 mins. Fruit pizza dough in a silver stand mixer bowl.
  • Push dough to the side, add in a little olive oil, roll the dough in the oil, cover and let it rise for 1-2 hours, until it’s doubled in size. I find that adding any citrus zest to a dough will result in a dough that doesn’t rise as much as it would without the zest, so this is to be expected. I usually give this dough a good 2 hour first rise. It should look something like this:Fruit pizza dough after the first rise, in a large mixing bowl.
  • While the dough is rising, make the strawberry compote. Hull and roughly chop your strawberries. You want a rounded 2 cups because it really reduces on the stove. I used a 2 cup liquid measuring cup and it was as full as possible, so technically over 2 cups. I used 12 large strawberries.two cups of strawberries in a Pyrex measuring cup.
  • Add the strawberries, sugar, and lemon juice to a heavy-bottomed saucepan and place over medium heat. Stir frequently until the mixture starts to bubble. As the strawberries soften, use the back of a spoon to mash them down. Turn the heat to medium low and allow the mixture to continue to simmer and thicken, as you stir and mash the strawberries. You could use an immersion blender (in a stainless steel pot), but I didn’t find that I needed to. After 20-30 mins, you should have a thick strawberry sauce that’s fairly consistent, but may have a few lumps here and there. When it’s done, set it aside to cool. Strawberry compote mixture in a pot.
  • Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. Fruit pizza dough on a lightly floured surface.
  • Cut the dough into two equal pieces. This recipe makes enough for two pizza crusts. Fruit pizza dough cut in half.
  • Roll out one of the dough sections into a circle of about 16 inches in diameter. You can wrap the other dough section and refrigerate or freeze it to use later, or keep it covered and make the second pizza simultaneously. Just be sure to bake the pizza crusts one at a time. Fruit pizza dough rolled out into a 16 inch diameter circle.
  • Cover the dough and let it rise a second time for 30 mins. It won’t puff up too much, but I do like to give it a second rise.
  • Preheat your oven to 350 degrees F, set a rack in the upper 1/3 of your oven, and line a full rimmed baking sheet with parchment paper.
  • After the second rise, brush the dough with 1 tbsp of melted butter.Fruit pizza dough on a rimmed baking sheet, brushed with melted butter.
  • Using a fork, press lightly into the dough, but avoid the outer edge. You want to leave about an inch of crust with no fork holes.Fruit pizza dough with fork holes pressed into it.
  • Lightly dust the dough with cinnamon sugar.Fruit pizza dough with fork holes pressed into it and cinnamon sugar sprinkled over it.
  • Place into the preheated oven and bake for 20 minutes. I like to turn the pan once at around 15 minutes. The pizza crust will slightly brown while baking, especially at the edges.Fruit pizza dough, fresh from the oven.
  • While the pizza crust is baking, make the cream cheese frosting. Add the softened butter and cream cheese to the bowl of a stand mixer and mix at medium high with the paddle attachment until it’s completely smooth and combined. Add the powdered sugar and pinch of salt and start to mix slowly. Once the powdered sugar is incorporated, increase the speed and mix on medium high until the frosting is smooth. Transfer to a piping bag fitted with a round piping tip. The frosting will go on after the strawberry sauce.
  • After the dough has cooled a bit, add half of the strawberry compote and spread it evenly around, leaving the crust without sauce. Reserve the rest of the compote for the second pizza.Fruit pizza dough with strawberry compote sauce.
  • Next, pipe on the frosting. You can do this however you like, I kept it simple. You want to use half of the frosting here.Fruit pizza with strawberry compote and cream cheese frosting piped onto it.
  • Dust lightly with powdered sugar. I add 1/4 tsp of vanilla powdered sugar to a mesh sieve and use that to dust it evenly over the pizza. I like to add the powdered sugar before I add the fruit. It will mostly just show on the crust and will be absorbed into the sauce and frosting, so concentrate on the crust area.
  • Add your favorite fruit toppings. You can make a pattern, or place the fruit on at random. I used sliced strawberries, sliced kiwis, and blueberries. April in MA is early for seasonal fruit, so as we progress into the summer months, I will be making this with local seasonal fruit whenever possible!Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.
  • Add a little bit of whipped cream to the center of the pizza and serve extra whipped cream on the side. I made a fresh whipped cream for this. See notes below for the recipe.Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.
  • If you’re making both pizzas at once, I recommend rolling out both sections of dough and allowing them to do the second rise at the same time. The second dough can continue its second rise while the first one bakes. Just before taking the first pizza crust from the oven, you can brush the second dough with the other tablespoon of melted butter, following steps 13-16. Once both fruit pizza crusts have baked, you can then top them at the same time.
  • Cut the pizza into equal pieces for serving. I cut mine into 10 pieces. Serve with extra fruit and whipped cream on the side and enjoy!Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.


Recipe Video


  • For the strawberry sauce, you want a rounded 2 cups. I used 12 large strawberries and filled my 2 cup liquid measuring cup over the brim. The strawberries reduce down a lot while they simmer.
  • If you don’t like strawberries, you can use this same method with most fruit and achieve a nice, thick sauce. Peaches would be a great option, but you’d want to remove the skin. Blueberries work as well. You can even use a frozen berry mix, but keep in mind that raspberries and blackberries will add seeds to your compote. You can always strain them out if you want to.
  • I used Whipzi vanilla flavored powdered sugar for this frosting. If you want to try it, you can use SARAH15 to save 15% on their website. You can also use plain powdered sugar and 1/4 tsp of vanilla extract if you don’t have the flavored powdered sugar.
  • You can use ready whipped cream, or fresh whipped cream for this. I used fresh whipped cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar and a pinch of salt, whipped with a hand mixer. I always make whipped cream in a cold metal mixing bowl. I put the bowl into the freezer for about 10 minutes before using it.
  • If you don’t want to make two fruit pizzas, you can refrigerate of freeze the other half of the dough and use it later. You can easily reduce the frosting and strawberry compote recipes, or you can make the full amounts and refrigerate or freeze those as well. Another idea would be to use the ingredients the next day to make strawberry rolls. Bring the dough to room temperature, roll it out into a rectangle about 1/4 inch thick, spread the strawberry sauce evenly all over, roll it up like you do for cinnamon rolls, slice your rolls, place them in a baking dish so that they are all touching, allow them to rise for an hour and then bake at 350 for 20-25 mins. Once they have baked, you can frost them and enjoy!
  • This is a great make-ahead option because I prefer this one room temp or chilled. To make it a day ahead, go ahead and make the pizza crusts, allow them to cool and then wrap them or place them into an airtight container. They can be refrigerated or they can be left on the counter overnight. The strawberry compote and frosting can also be made ahead and refrigerated. I prefer to make the whipped cream just before serving, but it does keep in the fridge overnight as well. You can easily assemble this pretty quickly and serve the next day!

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