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Fruit Pizza with Sugar Cookie Crust Recipe

4.9 from 120 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sugar Cookie Fruit Pizza features a soft, buttery sugar cookie base topped with a luscious cream cheese frosting and an array of fresh, vibrant fruits glazed with apricot jam for a sweet, tangy finish. Perfect for parties or a refreshing dessert, this recipe combines the satisfying richness of a sugar cookie with the light, fresh flavors of seasonal fruit.

Ingredients

Scale

For the Sugar Cookie Base

  • 3/4 cup salted butter, softened (1 and 1/2 sticks)
  • 4 ounces cream cheese, softened (half package)
  • 1 and 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 3/4 teaspoons almond extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon cornstarch

For the Cream Cheese Frosting

  • 12 ounces cream cheese, softened (1 and 1/2 packages)
  • 1/4 cup butter, softened (half stick)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice (optional)
  • 1 and 1/2 cups powdered sugar, sifted if clumpy
  • 1/4 teaspoon kosher salt

For the Fruit Topping

  • 1 (11 ounce) can mandarin oranges, drained
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 cup raspberries
  • 4 kiwis, peeled and sliced

For the Glaze

  • 2 tablespoons apricot jam or preserves

Instructions

  1. Make the Sugar Cookie Dough: In a large bowl or stand mixer, beat 3/4 cup softened butter on medium speed until light and fluffy, about 1-2 minutes. Add 4 ounces softened cream cheese and beat until well incorporated, about 1 minute, scraping down the bowl sides as needed. Add 1 and 1/2 cups granulated sugar and beat until fluffy, about 1-2 minutes. Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoons almond extract, beating well and scraping sides and bottom.
  2. Combine Dry Ingredients: Spoon 3 cups all-purpose flour into a measuring cup and level it off. In a separate bowl, combine the flour with 1 teaspoon kosher salt and 1 teaspoon cornstarch. Stir together, then add the mixture to the wet ingredients. Mix with beaters until just barely combined, scraping sides and bottom carefully to avoid overmixing. The dough will be sticky.
  3. Shape the Dough on Pan: Line a 12-inch pizza pan (no holes or lined with foil if holes present) with parchment paper. Scoop dough onto pan and use damp hands to press evenly to edges to about 3/8 inch thickness.
  4. Chill the Dough: Refrigerate the dough on the pan for 30-45 minutes until completely chilled; alternatively chill in freezer for about 20 minutes.
  5. Preheat Oven: While chilling, preheat oven to 350°F (177°C) and allow 15 minutes to fully heat.
  6. Bake the Crust: Once chilled, bake dough for 20-23 minutes. Watch closely near end; crust should be lightly golden but not shiny with slightly browned edges. Avoid overbaking.
  7. Cool the Crust: Let the crust cool completely in the pan. Refrigerate if in a hurry.
  8. Make the Cream Cheese Frosting: In a clean bowl or mixer, beat 12 ounces cream cheese and 1/4 cup softened butter for 1-2 minutes until smooth and creamy, scraping bowl. Add 1 and 1/2 teaspoons vanilla extract and 1 teaspoon lemon juice, beating well. Gradually add 1 and 1/2 cups powdered sugar (sifted if needed) and 1/4 teaspoon kosher salt, beating until smooth and lump-free.
  9. Frost the Cookie Base: Spread the frosting evenly over cooled cookie crust using an offset spatula, covering edges well. Chill in refrigerator to set and allow frosting to seep into crust.
  10. Prepare the Fruit: Drain mandarin oranges, slice strawberries, and peel and slice kiwis. Leave blueberries and raspberries whole and rinse if needed.
  11. Decorate with Fruit: Arrange fruit on frosted cookie base however desired—concentric circles, grouped sections, or assorted—taking about two hours if carefully arranging, or toss haphazardly for a casual look.
  12. Make and Apply Glaze: Heat 2 tablespoons apricot jam in microwave for 30 seconds until thin and drippy. Strain preserves if needed. Lightly brush glaze over fruit using a pastry brush.
  13. Refrigerate and Serve: Refrigerate the fruit pizza until ready to serve. Optionally place toothpicks upright across the top and tent with plastic wrap if storing for several hours. Slice into pizza-shaped wedges or squares for easier serving. Store covered in refrigerator up to 3 days; fruit may be replaced after a couple of days for freshness.

Notes

  • Cream Cheese Amounts: Use 2 full blocks total: 4 ounces in the cookie dough and 12 ounces in the frosting.
  • Pizza Pan: Ensure pan has no holes or line with foil to prevent a crispy bottom; parchment paper is also used for easy removal.
  • Pan Size Alternatives: 12-inch pizza pan, 15×10-inch jelly roll pan, or half baking sheet (rolling dough to 15×9 inches at 3/8 inch thickness).
  • Fruit Variations: Other good options include grapes, blackberries, bananas (brush with glaze to prevent browning), pineapple, ripe peaches, cherries, mango, or dragonfruit.

Nutrition

  • Serving Size: 1 slice (1/20th of pizza)
  • Calories: 235
  • Sugar: 20g
  • Sodium: 130mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.3g
  • Carbohydrates: 28g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://cookesrecipes.com/fruit-pizza-with-sugar-cookie-crust-recipe/