Large-Batch Sheet Pan Fruit Pizza Recipe (Serves 48–72)
Ingredients (for TWO half-sheet pans, ~13×18 inches each)
Sugar Cookie Crust (makes enough for two large pans):
• 4 cups (8 sticks / 900g) unsalted butter, softened to room temperature
• 4 cups (800g) granulated sugar
• 4 large eggs, room temperature
• 4 teaspoons vanilla extract (or 2 tsp vanilla + 2 tsp almond extract for extra flavor)
• 8 cups (1000g) all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt (reduce to 1 tsp if using salted butter)
• Optional: 2 tsp lemon or orange zest for brightness
Cream Cheese Frosting (double batch for generous coverage):
• 4 blocks (32 oz / 900g total) full-fat cream cheese, softened
• 2 cups (4 sticks / 450g) unsalted butter, softened
• 8–10 cups (1000–1250g) powdered sugar (adjust for sweetness/thickness; start with 8 cups)
• 4 teaspoons vanilla extract
• 2–4 tablespoons heavy cream or milk (as needed to reach spreadable consistency)
• Optional: 1–2 tsp lemon juice or zest for tang
Fresh Fruit Topping (mix and match for color/variety; about 10–15 lbs total fruit for two pans):
• 4–5 pints fresh strawberries, hulled and sliced (or halved for larger pieces)
• 4–6 pints fresh blueberries
• 2–3 fresh pineapples, peeled, cored, and cut into bite-sized chunks (or 4–6 cans mandarin oranges, drained well)
• 4–5 cans (15 oz each) mandarin orange segments, drained thoroughly
• 4–5 kiwis, peeled and sliced (for green contrast, optional)
• 2–3 pints raspberries or blackberries (for extra pops of color)
• Optional extras: grapes (halved), banana slices (tossed in lemon juice to prevent browning), mango chunks, or cherries
• For glaze (optional, to make fruit shine and prevent drying): 1 cup apricot preserves or orange marmalade + 2 tbsp water, warmed and strained
Equipment Needed:
• Two 13×18-inch half-sheet pans (rimmed aluminum foil pans work great for easy cleanup/transport)
• Parchment paper (optional but recommended to prevent sticking)
• Electric mixer (stand or hand-held)
• Large offset spatula for spreading
• Sharp knife or pizza cutter for slicing
Step-by-Step Instructions
1. Preheat and Prep Pans (10 minutes)
Preheat oven to 350°F (175°C). Line each half-sheet pan with parchment paper (leaving overhang for easy removal) or lightly grease with cooking spray/non-stick foil. This prevents the crust from sticking and makes cleanup simple.
2. Make the Sugar Cookie Crust Dough (15–20 minutes)
In a very large mixing bowl or stand mixer (you may need to do this in two batches if your mixer is smaller), cream together the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla (and zest if using).
In a separate large bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture on low speed until just combined — do not overmix (dough will be soft and slightly sticky).
Divide dough evenly between the two pans (about half in each). Press dough evenly across the bottom of each pan to form a uniform layer (about ¼–½ inch thick). Use your hands or a rolling pin over plastic wrap to smooth it out.
Poke the dough all over with a fork to prevent bubbling.
Bake one pan at a time (or both if your oven fits) for 12–18 minutes, until edges are lightly golden and center looks set (it will firm as it cools — avoid overbaking for a soft texture).
Cool completely in pans on wire racks (at least 1 hour; can cool overnight).
3. Prepare the Cream Cheese Frosting (10 minutes)
Beat softened cream cheese and butter until smooth and lump-free (2–3 minutes).
Add vanilla, then gradually mix in powdered sugar 2 cups at a time until creamy.
Add heavy cream 1 tablespoon at a time if too thick. Beat on medium-high for 2 minutes until fluffy and spreadable.
Taste and adjust sweetness/tang. Divide frosting evenly between the two cooled crusts.
4. Assemble and Decorate (20–30 minutes)
Spread frosting generously and evenly over each cooled crust using an offset spatula (leave a small border if desired).
Arrange fruit in patterns: Start with blueberries in one section (for “stars” or fields), strawberries and raspberries in rows, pineapple and oranges for bright accents. Mimic the photo’s scattered, abundant style or create stripes/flags for holidays.
Press fruit gently into frosting to adhere.
Optional glaze: Warm preserves with water, strain out chunks, brush lightly over fruit for shine and to seal in moisture.
5. Chill and Serve
Refrigerate assembled pizzas for at least 1–2 hours (or up to overnight) to set frosting and meld flavors.
Cut into squares or bars (use a sharp knife dipped in hot water for clean cuts). Serve chilled or at cool room temp.
Each pan yields 24–36 pieces depending on size — perfect for 40–60+ people with seconds.
Total Time
• Prep: 45–60 minutes
• Bake + Cool: 1–2 hours
• Assemble: 30 minutes
• Chill: 1–2 hours
• Total: ~4–5 hours (mostly hands-off)
Tips for Success and Crowd-Feeding
• Make-Ahead: Bake crusts up to 2 days ahead (store covered at room temp). Frost and fruit the day of serving (fruit stays freshest).
• Fruit Freshness: Use firm, ripe fruit. Drain canned fruit well to avoid sogginess. Add bananas last or toss in citrus juice.
• Variations:
• Patriotic/4th of July: Blueberries for stars, strawberries/raspberries for stripes on white frosting.
• Tropical: More pineapple, mango, kiwi.
• Berry-Only: Strawberries, blueberries, raspberries for red/white/blue.
• Gluten-Free: Use 1:1 GF flour blend.
• Lower Sugar: Reduce sugar in crust/frosting by 20–25%; use Greek yogurt in frosting.
• Storage: Refrigerate leftovers up to 3 days (fruit may weep slightly after day 2). Freeze unfrosted crusts up to 1 month.
• Transport: Keep in pans, cover with foil/plastic, chill until serving.
• Scaling Smaller: Halve for one pan (24–36 servings).
• Common Mistakes to Avoid: Overbaking crust (becomes hard), under-beating frosting (lumpy), not draining fruit (soggy), assembling too early (fruit bleeds).
Why This Dessert is Perfect for WordPress/Blogging
Fruit pizza is highly photogenic — your image shows why! Post variations, seasonal twists (e.g., fall with apples/pears, winter citrus), nutritional info (high in vitamin C from fruit, indulgence balanced), and party ideas. Add affiliate links for pans/ingredients.
This dessert has roots in mid-20th century American potluck culture, evolving from simple cookie bars to elaborate fruit-topped treats in the 1980s–90s with refrigerated cookie dough popularity. It’s nostalgic, customizable, and always a hit.