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Spice up your fruit pizza game with sweet and spicy watermelon jicama salsa spread over top of a sugar cookie crust and cream cheese filling then top it off with berries, grapes, and fresh mint for an out of this world appetizer or dessert.
Fruit pizza is one of those appetizers or desserts that you find all summer long. If I’m going to a potluck or cook out I know someone is making fruit pizza.
Don’t get me wrong, I have no problem with this. Fruit pizza is a summer time favorite because of the sweet fresh fruit paired with cream cheese and sugar cookie. It’s hard to go wrong!
The issue is that every fruit pizza is the same. Sure you can have different fruit on it but at the end of the day they all end up tasting identical to every other fruit pizza you’ve ever had.
That is not the case with this Fresh Fruit Pizza with Watermelon Salsa. I know what you are thinking, salsa on fruit pizza? It might sound a little odd but it is so delicious!
- baking powder
- cream cheese
- powdered sugar
- watermelon jicama salsa
To make the fruit pizza start by making the sugar cookie crust. Preheat the oven to 350 degrees.
In a bowl combine the flour, sugar, baking powder, and salt. Add in the butter and vanilla and mix until a soft dough forms.
Press the dough into a round pan. Bake for 15-20 minutes or until the edges just start browning. Remove from oven and cool completely.
Meanwhile, beat the cream cheese, powdered sugar, and vanilla together until smooth.
Spread the cream cheese mixture over top of the sugar cookie crust. Spoon small spoonfuls of the salsa over top of the cream cheese mixture and spread it out over the pizza.
Top the fruit pizza with fresh fruit. Cut into slices and enjoy.
One thing to note about this fruit pizza is that it is best enjoyed the day it is made. If you aren’t eating it the day it’s made refrigerate it for up to 2 days but note that the sugar cookie crust will begin to get soggy.
You can make the cookie ahead of time then just decorate it all the day you are serving it. Try to keep this dish out of the sun if possible.
Can I make this ahead of time?
You can but I wouldn’t. The best thing to do is bake the cookie up to 3 days prior to serving. You can make the cream cheese mixture and slice the fruit a day or two ahead of time as well. Put it all together the day you are serving it.
Can I use different fruits?
Of course! Use your favorites. I prefer berries on mine but it’s also delicious with cherries, peaches, plums, kiwi, and mango.
Can I use a sugar cookie mix?
Yes you can! Follow the directions on the sugar cookie bag and bake it in the pan according to package direction. Then finish with the cream cheese, salsa, and fruit.
Is this really spicy?
No! The watermelon jicama salsa just adds an underlying bit of heat that is there then gone which makes for a really interesting pizza.
Can I buy the salsa?
Yes! The one I used was Sam’s Fresh Salsa Watermelon Jicama Salsa. It tastes super fresh and has a touch of sweetness with a little bit of heat.
The first bite into this fruit pizza I had to think about. The sugar cookie crust was sweet and chewy, the cream cheese layer was sweet, the watermelon salsa was fresh and a bit spicy, then the fresh fruit on top really sold it.
It took me two or three bites to decide I really liked it! I then kept eating until my entire piece was gone. The little bit of savory and heat from the salsa really work nicely with sweetness of the rest of the fruit pizza.
More Recipes with Fruit:
- Dragon Fruit Pomegranate Mojito
- Beach Ball Fruit Pizza
- 4 Ingredient Fruit Dip
- Fruit Salsa with Cinnamon Chips
If you’ve tried my Fresh Fruit Pizza with Watermelon Salsa or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the sugar cookie crust:
- 1 3/4 c. flour
- 1/2 c. sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. (2 sticks) butter
- 1 teaspoon vanilla
For the cream cheese frosting:
- 8 oz. cream cheese
- 4 Tablespoons butter
- 2 c. powdered sugar
- 1 teaspoon vanilla
For the toppings:
- 3/4 c. Sam's Fresh Salsa Watermelon Jicama Salsa
- 1 c. strawberries, sliced
- 1/2 c. blueberries
- 1/2 c. blackberries, cut in half
- 1/2 c. green or red grapes, cut in half
- 2 Tablespoons fresh mint leaves
- Preheat the oven to 350 degrees.
- In a medium bowl combine the flour, sugar, baking powder, and salt.
- Add in the butter and vanilla and mix until well combined.
- Press the cookie dough into a 14 inch round pizza pan.
- Bake for 15-20 minutes or until the cookie begins to brown.
- Meanwhile, add the cream cheese and butter to a large bowl. Beat with a mixer on medium high speed until smooth.
- Add in the powdered sugar and vanilla and beat on medium speed until smooth and creamy.
- Once the cookie has cooled spread the cream cheese mixture over top of it leaving a half inch around the edges.
- Take spoonfuls of the salsa and dot it on top of the cream cheese mixture. Carefully spread it across the cream cheese mixture.
- Top the pizza with the fruit. You can make it decorative or just sprinkle the fruit on top.
- Arrange the mint leaves on top of the fruit.
- Cut into slices and enjoy!
- Store remaining pizza in the refrigerator for up to 48 hours.
A Hezzi-D Original Recipe