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Sugar Cookie Fruit Pizza Recipe

A delightful sugar cookie crust topped with a creamy frosting and fresh fruit. This colorful dessert is perfect for any occasion!
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Prep Time 1 hour
Cook Time 23 minutes
Total Time 1 hour 23 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cookie Crust
  • 3/4 cup salted butter, softened 1 and 1/2 sticks
  • 4 ounces cream cheese, softened half package
  • 1.5 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.75 teaspoons almond extract
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon kosher salt or sea salt
  • 1 teaspoon cornstarch
Cream Cheese Frosting
  • 12 ounces cream cheese, softened 1 and 1/2 packages
  • 1/4 cup butter, softened half stick
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon lemon juice optional
  • 1.5 cups powdered sugar
  • 1/4 teaspoon kosher salt
Fruit Topping
  • 11 ounce mandarin oranges, drained
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 cup raspberries
  • 4 kiwi, peeled and sliced
  • 2 tablespoons apricot jam or preserves

Method
 

  1. Beat butter and cream cheese until fluffy. Add sugar and beat until fluffy. Mix in egg, vanilla, and almond extract.
  2. Mix flour, salt, and cornstarch. Add to wet ingredients and beat until combined.
  3. Line a pizza pan with parchment paper. Press dough evenly to all edges.
  4. Refrigerate dough for 30-45 minutes.
  5. Preheat oven to 350°F (177°C).
  6. Bake for 20-23 minutes until light golden. Cool completely.
  7. Beat cream cheese and butter until smooth. Add vanilla and lemon juice, beat again. Sift in powdered sugar and salt. Beat until smooth.
  8. Spread frosting evenly over the cooled crust. Chill in refrigerator.
  9. Drain mandarin oranges. Slice strawberries and kiwi. Rinse blueberries and raspberries.
  10. Decorate the frosted cookie base with fruit.
  11. Heat apricot jam in microwave until thin. Strain if using preserves.
  12. Coat the fruit with warm apricot glaze.
  13. Refrigerate until ready to serve. Slice into pizza slices or squares.
  14. Store covered in the refrigerator up to 3 days.

Notes

For a softer crust, avoid overbaking. Chilling the dough is crucial for preventing spreading during baking.