Go Back
–+ servings
Print

Fruit Pizza with Cream Cheese

The perfect sugar cookie dough pizza with cream cheese sauce topped with fresh fruit.

YIELD 1 11-inch round pizza

Ingredients

Sugar Cookie Pizza Crust

  • 1 ½ cups (210g) all-purpose flour*
  • ½ cup (1 sticks/114g) salted butter, at room temperature
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoons vanilla extract

Cream Cheese Sauce

  • 4 oz (113g) cream cheese slightly softened to room temperature
  • 2 tablespoon butter, unsalted, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice, approx. a quarter of a lemon

Fruit Toppings

  • 2-3 cups (300-400g) various fresh fruit, washed and sliced

Instructions

Make the sugar cookie pizza crust

  1. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium-low speed for 1 minute (for cookies that hold their shape the best). Beat in egg and vanilla extract just until combined. Reduce speed to low. Add flour and beat just until combined. Do not overmix.

  2. Form dough into a ball, then flatten slightly to form a disc. Wrap with plastic wrap and refrigerate for 30 minutes, until firm enough to roll.

  3. If you don’t want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.

  4. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a ¼-inch thickness approximately 11-12 inches wide. Place the dough on an air pan cookie baking sheet for best results. At this point, if your circle isn't looking perfect enough for you, you can place a large 11inch bowl or circular pan upside down onto the dough and use it as a large "cookie cutter" to create the perfect circle. Just peel away the edges on the outside.

  5. Preheat oven to 350F/180C. Bake cookies for 13-15 minutes, or until center of the dough appears fully cooked or golden brown at the edges. Baking time will vary and may take longer depending on the size of the cookies. Allow pizza to cool on the pan for 15 minutes, then gently transfer to a wire rack to cool completely. In the meantime, assemble your cream cheese sauce.

Make the cream cheese sauce

  1. In a food processor, mixer, or by hand, cream together the cream cheese and butter until smooth and well combined. Add in the sugar and mix until well incorporated, about 1 minute. Stir in the vanilla extract and lemon juice until well combined.

  2. Spread the sauce over your pizza, leaving about 1-2cm unfrosted on the edges of the sugar cookie crust.

Fruit Topping

  1. Arrange the fresh fruit on a pizza according to size and color for best visual results. I like to start from the center and create concentric rows out from that, much like a target. Feel free to design a monochrome pizza, patriotic pizza, rainbow pizza, or make your own fun design!

  2. Cut into triangle slices and serve the same day for best results.

Recipe Notes

*If you're looking for a gluten free version, substitute the all-purpose flour for 1:1 Gluten Free Flour.

The fruit pizza is best eaten the same day it is assembled. To make a day ahead, bake the crust and make the cream cheese sauce and store the sauce an airtight container in the fridge. Assemble the pizza before serving guests. Guests can even add their own toppings!

Store fruit pizza in an airtight container in the refrigerator for up to 3 days if you have any left over.