Easter Egg Fruit Pizza

This Easter Egg Fruit Pizza takes the fun of decorating eggs and turns it into something you can actually eat. It’s basically a giant sugar cookie topped with cream cheese frosting and fresh fruit arranged to look like Easter eggs.

The combo of buttery cookie, tangy frosting and sweet fruit just works. Kids love helping arrange the fruit patterns, and it’s way less messy than dyeing real eggs. Make it for Easter brunch or any spring gathering – it travels well and you can prep most of it ahead. Just add the fruit right before serving so it stays fresh.
Servings:
• One 12×8 inch egg-shaped pizza

Time Taken:
Prep: 30 mins (including fruit washing/cutting)
Chill time: 1 hour minimum
Cook: 15 mins
Total hands-on: 45 mins
Total time with cooling: 2.5 hours

What you need for Easter Egg Fruit Pizza

How to make Easter Egg Fruit Pizza

Hey there! Let me walk you through making this showstopping Easter dessert. I’ve made this countless times, and I’ll share all the little details that make it turn out perfectly.

1. Start by letting cookie dough sit at room temperature for about 15 minutes – this makes it much easier to work with and spread evenly. Meanwhile, preheat your oven to 350°F and grab a large baking sheet.

2. Line a baking sheet with parchment paper (trust me, this makes cleanup so much easier). Shape the cookie dough into an egg shape about 1/4 inch thick – I find it helps to first form a rough oval, then pinch one end slightly to create that classic egg shape. The dough should be about 12 inches long and 8 inches at its widest point.

3. Bake for 13-15 minutes, or until the edges are light golden brown and the center looks set but still slightly soft – it’ll continue cooking a bit as it cools. You want it slightly underbaked rather than overbaked, as it’ll firm up perfectly while cooling. Let it cool completely on the baking sheet (about 30 minutes).

4. While the cookie base cools, take your cream cheese out of the fridge to soften – you want it really soft so your frosting will be smooth. Once it’s ready, beat the cream cheese, sugar, and vanilla with an electric mixer until it’s completely smooth and slightly fluffy, about 2-3 minutes. Scrape down the sides of the bowl a couple times during mixing.

5. Once the cookie is completely cool (seriously, don’t rush this or your frosting will melt), spread the cream cheese mixture evenly over the top, leaving about a 1/2-inch border around the edge. The layer should be about 1/4 inch thick.

6. Now for the fun part! Arrange your fruit in whatever pattern you like – I find it looks best to work in rows or sections, starting from the outside and working your way in. Press the fruit gently into the cream cheese layer so it stays put.

7. For the finishing touch, warm the apple jelly in the microwave in 15-second intervals until it’s liquid but not hot (usually takes about 30 seconds total). Using a pastry brush, gently dab the melted jelly over all the fruit – this gives it that gorgeous shine and helps keep the fruit fresh longer. Work carefully so you don’t disturb your fruit arrangement.

8. Refrigerate for at least 1 hour before serving to let everything set up nicely. This tastes best when served the same day, but if you need to make it ahead, you can prepare the cookie base a day in advance – just wrap it well and add the toppings the day you’re serving.

The finished pizza should be stored in the refrigerator and will keep well for about 2 days, though the fruit looks prettiest on day one. I like to take it out about 10 minutes before serving so the cookie base softens just slightly – it makes it easier to cut and tastes even better!