Ingredients
Scale
- 1 (16 oz) tube refrigerated sugar cookie dough – The base of the fruit pizza. You can also use homemade sugar cookie dough if you prefer.
- 1 (8 oz) package cream cheese, softened – Gives the frosting its rich and creamy texture.
- 2 tablespoons butter, softened – Adds smoothness and enhances the flavor of the frosting.
- 1/2 teaspoon vanilla extract – Provides classic sweetness and warmth.
- 1/2 teaspoon almond extract – Adds a subtle nutty flavor. You can substitute this with more vanilla or a fruit extract.
- 2 cups powdered sugar – Sweetens and thickens the frosting.
- 1–1 1/2 cups sliced strawberries – Fresh and juicy, they add a bright color and natural sweetness.
- 1 kiwi, skinned and sliced in halves – A tart and vibrant contrast to the sweet flavors.
- 1/2 cup blueberries – Small but packed with flavor, they add a burst of freshness.
- Any other fruit you enjoy – Feel free to mix and match with fruits like raspberries, blackberries, grapes, mango, or pineapple.
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) to ensure even baking.
2. Prepare the Cookie Crust
- On a pizza pan or a cookie sheet, press the sugar cookie dough into a 12-inch circle.
- Make sure the dough is evenly spread so it bakes uniformly.
- If using homemade dough, roll it out to the same size and thickness.
3. Bake the Crust
- Place the cookie crust in the oven and bake for 10-15 minutes, or until the edges turn slightly golden.
- Avoid overbaking—if it looks slightly underdone in the center, that’s okay. It will continue cooking as it cools, resulting in a soft and chewy texture.
- Let the crust cool completely before adding the frosting. For faster cooling, place it in the refrigerator.
4. Make the Frosting
- In a mixing bowl, combine cream cheese, butter, vanilla extract, almond extract, and powdered sugar.
- Use a hand mixer or whisk to beat until smooth and fluffy.
- If you prefer a thinner frosting, add a teaspoon of milk to loosen it up.
5. Assemble the Fruit Pizza
- Once the crust is fully cooled, spread the frosting evenly over the cookie base.
- Arrange the fruit in any pattern you like—go for a colorful spiral, a rainbow effect, or a simple scattered look.
- Press the fruit gently into the frosting so it stays in place.
6. Chill and Serve
- For the best texture, chill the fruit pizza in the refrigerator for at least 30 minutes before slicing.
- Cut into 10 slices and serve immediately.
Notes
How to Avoid Common Mistakes:
- Crust is too hard? The key to a soft and chewy crust is slightly underbaking. If your crust turns out too crispy, reduce baking time by a couple of minutes next time.
- Frosting is too runny? If the frosting is too thin, add a bit more powdered sugar to thicken it. If it’s too thick, a small splash of milk will loosen it up.
- Fruit releases too much juice? If using fruits that tend to be extra juicy (like mango or pineapple), pat them dry with a paper towel before placing them on the pizza.
Kitchen Tips for Efficiency:
- Speed up cooling – Place the baked crust in the fridge to cool faster.
- Make-ahead option – The cookie crust and frosting can be made a day in advance and stored separately until ready to assemble.
- Use a sharp knife – A serrated knife works best for cutting clean slices without dragging the fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes