Best Fruit Pizza with Marshmallow Fluff

Here is my favorite fruit pizza recipe, with a soft sugar cookie crust, a sweet marshmallow cream cheese topping, and loads of colorful fresh fruit like strawberries, kiwi, pineapple, and berries.

This fruit pizza is always a hit at summer barbecues and potlucks. I love how you can use whatever fruit looks good at the store, and the marshmallow fluff makes the topping extra sweet and fluffy. Plus, it’s fun to let the kids help arrange all the fruit on top!

What Kind of Fruit Should I Use?

The beauty of fruit pizza is that you can really use whatever fresh fruit you have on hand or whatever looks good at the store. The recipe calls for strawberries, kiwi, pineapple, blueberries, blackberries, and grapes, but feel free to swap in raspberries, mango, or even peaches if that’s what you prefer. Just aim for a mix of colors and textures to make your pizza look appealing – some berries, some sliced fruit, and maybe something with a pop of color like kiwi or mandarin oranges. If fresh fruit isn’t available, you can use thawed frozen fruit, just make sure to pat it dry with paper towels first so it doesn’t make your pizza soggy.

Options for Substitutions

This fruit pizza is pretty forgiving when it comes to swaps, so feel free to get creative:

• Fruit toppings: Use whatever fresh fruit you have on hand or what’s in season. Raspberries, peaches, mangoes, or even sliced bananas work great. Just make sure to pat any juicy fruits dry before arranging them on top.
• Marshmallow fluff: If you can’t find marshmallow fluff, you can make a simple cream cheese frosting instead by beating the cream cheese with 1/2 cup powdered sugar and vanilla. It won’t have that fluffy texture, but it’ll still taste good.
• Apricot jelly: Peach preserves or even apple jelly work just as well for the glaze. Warm it up and strain out any chunks before brushing it over the fruit.
• Unsalted butter: You can use salted butter if that’s what you have – just skip the 1/4 teaspoon of salt in the dough recipe.
• Cornstarch: If you’re out of cornstarch, you can replace it with an equal amount of all-purpose flour. The cookie base will be slightly less tender but will still work fine.
• All-purpose flour: Don’t substitute this one – all-purpose flour is what gives the cookie crust its structure and texture. Other flours will change the outcome too much.

Watch Out for These Mistakes While Baking

The biggest mistake people make with fruit pizza is skipping the chilling step for the dough, which leads to a cookie crust that spreads too much and loses its shape – those 30 minutes in the fridge are essential for keeping your pizza base perfectly round and firm.

Another common error is spreading the marshmallow fluff mixture on a warm crust, which will cause it to melt and slide right off, so make sure your cookie base is completely cooled before adding the frosting layer.

When arranging your fruit, pat each piece dry with a paper towel first to prevent excess moisture from making the crust soggy, and don’t skip the apricot jelly glaze since it acts as a protective barrier that keeps everything fresh and prevents the fruit from browning.

Finally, give the assembled pizza at least an hour in the fridge before serving – this helps the layers set properly and makes slicing much cleaner.

What to Serve With Fruit Pizza?

Fruit pizza is pretty much a complete dessert on its own, but it’s perfect for serving at brunch alongside some mimosas or fresh-squeezed orange juice. If you’re putting together a dessert spread, consider pairing it with some vanilla ice cream or whipped cream on the side for anyone who wants an extra creamy element. This dessert also works great at potlucks and picnics since it’s easy to slice and serve, and you can round out the table with some simple cookies or brownies for variety. For a breakfast or brunch setting, serve it with coffee, fresh fruit salad, or even some yogurt parfaits to keep the fresh and fruity theme going.

Storage Instructions

Store: Fruit pizza is best enjoyed the same day you make it, but you can keep leftovers covered in the fridge for up to 2 days. The fruit will start to release moisture over time, so the crust might get a bit soft. If you’re planning ahead, you can bake the cookie crust and make the frosting separately, then assemble everything a few hours before serving.

Make Ahead: The cookie base can be baked up to 2 days in advance and stored in an airtight container at room temperature. You can also whip up the marshmallow cream cheese frosting a day ahead and keep it in the fridge. Just spread the frosting and add the fresh fruit right before you’re ready to serve for the prettiest presentation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4300
• Protein: 38-45 g
• Fat: 145-155 g
• Carbohydrates: 650-690 g

Ingredients

For the crust:

• 2 1/2 cups flour
• 1/2 cup cornstarch
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter
• 1 cup sugar
• 1 egg
• 1 1/2 tbsp milk
• 1 1/2 tsp vanilla

For the frosting:

• 8 oz marshmallow creme
• 8 oz cream cheese
• 1 1/2 tsp vanilla
• 1/2 tsp lemon zest

For the fruit topping and glaze:

• 12 strawberries, hulled and sliced
• 5 kiwi, peeled and sliced
• 1 cup fresh pineapple chunks
• 1 cup blueberries
• 1 cup blackberries
• 1 cup halved grapes
• 1 cup mandarin orange segments
• 2-3 fresh mint sprigs for garnish
• 2/3 cup apricot preserves
• 1 tsp lemon juice

Step 1: Prepare the Cookie Crust Dough

• 2 1/2 cups flour
• 1/2 cup cornstarch
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter
• 1 cup sugar
• 1 egg
• 1 1/2 tbsp milk
• 1 1/2 tsp vanilla

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt to combine the dry ingredients evenly.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crust.

Beat in the egg, milk, and vanilla extract until fully incorporated.

Gently fold the dry ingredient mixture into the wet ingredients until just combined; don’t overmix.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll and to develop flavor.

Step 2: Bake the Pizza Crust

• dough from Step 1

Preheat your oven to 350°F.

Line a 12-inch round pizza pan or 13×9 inch baking sheet with parchment paper.

Remove the chilled dough from the refrigerator and roll it out to about 1/4 inch thickness directly on the prepared pan, pressing it evenly to the edges.

Bake for 20-25 minutes until the crust is light golden brown and set but not too dark.

Remove from the oven and let cool completely on the pan—this prevents the marshmallow layer from melting.

Step 3: Prepare the Marshmallow-Cream Cheese Topping

• 8 oz marshmallow creme
• 8 oz cream cheese
• 1 1/2 tsp vanilla
• 1/2 tsp lemon zest

While the crust cools, combine the marshmallow creme, softened cream cheese, vanilla extract, and lemon zest in a large bowl.

Beat together until smooth and spreadable, about 1-2 minutes.

I find that slightly softening the cream cheese at room temperature for 10 minutes makes this layer much easier to spread evenly without tearing the delicate crust beneath.

Step 4: Assemble the Pizza Base

• cooled crust from Step 2
• marshmallow-cream cheese topping from Step 3

Once the crust is completely cooled, spread the marshmallow-cream cheese mixture evenly across the entire surface, leaving about 1/2 inch from the edges.

Place the assembled pizza in the refrigerator for 15-20 minutes to set the topping and make it easier to add the fresh fruit without shifting.

Step 5: Prepare the Fruit and Glaze

• 12 strawberries, hulled and sliced
• 5 kiwi, peeled and sliced
• 1 cup fresh pineapple chunks
• 1 cup blueberries
• 1 cup blackberries
• 1 cup halved grapes
• 1 cup mandarin orange segments
• 2/3 cup apricot preserves
• 1 tsp lemon juice

While the topping sets, prepare all your fresh fruit: hull and slice the strawberries, peel and slice the kiwi, cut the pineapple into bite-sized chunks, and halve the grapes.

In a small saucepan, gently warm the apricot preserves with the lemon juice over low heat, stirring until smooth, then strain through a fine mesh sieve to remove any lumps.

I like to use a pastry brush to apply this glaze because it gives you the most control and creates an even, professional-looking shine.

Step 6: Top with Fruit and Apply Glaze

• prepared fruit from Step 5
• apricot glaze from Step 5
• 2-3 fresh mint sprigs for garnish

Remove the pizza from the refrigerator and arrange all the prepared fruit in an attractive pattern across the topping—I recommend starting with larger pieces like strawberry and kiwi slices around the perimeter, then filling in with smaller berries and fruit pieces in the center.

Brush or lightly drizzle the warm apricot glaze evenly over all the fruit to seal it and add shine.

Garnish with fresh mint sprigs if desired.

Refrigerate for at least 30 minutes before serving to allow everything to set together.

Best Fruit Pizza with Marshmallow Fluff

Delicious Best Fruit Pizza with Marshmallow Fluff recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 12 slices

Calories: 4200

Ingredients Method

Ingredients

  

For the crust

• 2 1/2 cups flour
• 1/2 cup cornstarch
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter
• 1 cup sugar
• 1 egg
• 1 1/2 tbsp milk
• 1 1/2 tsp vanilla

For the frosting

• 8 oz marshmallow creme
• 8 oz cream cheese
• 1 1/2 tsp vanilla
• 1/2 tsp lemon zest

For the fruit topping and glaze

• 12 strawberries, hulled and sliced
• 5 kiwi, peeled and sliced
• 1 cup fresh pineapple chunks
• 1 cup blueberries
• 1 cup blackberries
• 1 cup halved grapes
• 1 cup mandarin orange segments
• 2-3 fresh mint sprigs for garnish
• 2/3 cup apricot preserves
• 1 tsp lemon juice

Method

 

1. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt to combine the dry ingredients evenly. In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crust. Beat in the egg, milk, and vanilla extract until fully incorporated. Gently fold the dry ingredient mixture into the wet ingredients until just combined; don't overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll and to develop flavor.
2. Preheat your oven to 350°F. Line a 12-inch round pizza pan or 13x9 inch baking sheet with parchment paper. Remove the chilled dough from the refrigerator and roll it out to about 1/4 inch thickness directly on the prepared pan, pressing it evenly to the edges. Bake for 20-25 minutes until the crust is light golden brown and set but not too dark. Remove from the oven and let cool completely on the pan—this prevents the marshmallow layer from melting.
3. While the crust cools, combine the marshmallow creme, softened cream cheese, vanilla extract, and lemon zest in a large bowl. Beat together until smooth and spreadable, about 1-2 minutes. I find that slightly softening the cream cheese at room temperature for 10 minutes makes this layer much easier to spread evenly without tearing the delicate crust beneath.
4. Once the crust is completely cooled, spread the marshmallow-cream cheese mixture evenly across the entire surface, leaving about 1/2 inch from the edges. Place the assembled pizza in the refrigerator for 15-20 minutes to set the topping and make it easier to add the fresh fruit without shifting.
5. While the topping sets, prepare all your fresh fruit: hull and slice the strawberries, peel and slice the kiwi, cut the pineapple into bite-sized chunks, and halve the grapes. In a small saucepan, gently warm the apricot preserves with the lemon juice over low heat, stirring until smooth, then strain through a fine mesh sieve to remove any lumps. I like to use a pastry brush to apply this glaze because it gives you the most control and creates an even, professional-looking shine.
6. Remove the pizza from the refrigerator and arrange all the prepared fruit in an attractive pattern across the topping—I recommend starting with larger pieces like strawberry and kiwi slices around the perimeter, then filling in with smaller berries and fruit pieces in the center. Brush or lightly drizzle the warm apricot glaze evenly over all the fruit to seal it and add shine. Garnish with fresh mint sprigs if desired. Refrigerate for at least 30 minutes before serving to allow everything to set together.