Sugar Cookie Fruit Pizza

5 from 1 vote

This sugar fruit pizza has the perfect sugar cookie crust with just the right amount of sweetness in the cream cheese frosting to not overpower the delicious fresh fruit toppings. It's the only fruit pizza recipe you'll ever need!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 342kcal

Author: Britni Vigil

Equipment

12" pizza pan

Ingredients

Sugar Cookie Crust

1/2 cup butter softened
¾ cup sugar
1 egg
1 ¼ cups flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt

Cream Cheese Frosting

8 oz cream cheese softened
8 oz Cool Whip thawed
½ cup powdered sugar
2 tsp vanilla

Fruits

variety of fruits strawberries, kiwis, raspberries, mangos, ect. sliced if bigger than a blueberry

Instructions

Sugar Cookie Crust

Preheat oven to 350 degrees.
Line 12 or 16-inch pizza pan with parchment paper.
In a bowl of a stand mixer or using a hand mixer, cream butter, and sugar together until smooth and light in color.
1/2 cup butter, 3/4 cup sugar
Add in egg and mix well.
1 egg
Add flour, cream of tartar, baking soda, and salt to butter mixture and mix until a soft dough forms.
1 1/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt
Place dough onto the center of the parchment paper and gently flatten into disk with hands.
Either spread the dough by hand to make a 12-inch circle that is roughly ¼ inch thick or dust the top of the disk with powdered sugar and use a rolling pin to form the shape.
Bake in the preheated oven for 8-10 minutes or until the dough is slightly golden on the edges.
Remove from the oven and allow to cool completely.

Cream Cheese Frosting

While the cookie is cooling, use a hand mixer to combine softened creamed cheese with Cool Whip in a medium-sized bowl until smooth.
8 oz cream cheese, 8 oz Cool Whip
Add in vanilla and powdered sugar and mix until there are no lumps.
1/2 cup powdered sugar, 2 tsp vanilla

Fruit Pizza

Spread the cream cheese topping evenly on top of the cooled sugar cookie, leaving roughly half an inch around the edges to act as the crust.
Arrange fruit as desired on top of the pizza. Keep in the fridge until ready to serve.
variety of fruits strawberries, kiwis, raspberries, mangos, ect.
Slice as you would a pizza and serve.

Notes

This can be made ahead of time and assembled right before ready to serve. Simply make each part and store them individually wrapped in the fridge then remove from the fridge an hour before you assemble to serve.

If you have a pan with rounded edges, slide the dough on the parchment paper to a clean surface to roll and shape before placing it on the pizza pan.

If using a hand mixer, the dough may need help coming together. When you see grape-sized clumps of dough stop mixing and finish the dough by combining it by hand.

Make sure your ingredients (the butter and cream cheese) are softened before using them, otherwise you won’t get the same results.

Avoid topping pizza with fruit until ready to serve to keep pizza from becoming soggy.

Remove fruit from the pizza before storing then top with new fresh fruit to make it taste fresh again. Or if you want to keep the fruit, that’s totally fine as well. It’ll still taste okay, just a little less fresh.

Store the entire pizza in the fridge in an airtight container or loosely wrapped with plastic wrap. This will keep for up to two days in the fridge, after that it starts getting soggy because of the cream cheese frosting.

Removing the fruit as recommended will make it keep longer!

Nutrition