Fruit Pizza


Sugar Cookie Crust 113g unsalted butter

100g granulated sugar

1 tsp Vanilla extract

1 large egg

1 tsp baking powder

1½ cup all-purpose flour

Cream Cheese Spread

8 oz cream cheese, room temperature

8 oz whipped topping

1/4 cup confectioner’s sugar

1 teaspoon Vanilla extract Fruits

2 cup strawberries, rinsed

3-4 clementine’s

3-4 kiwis 1 cup blueberries, rinsed

1 cup blackberries, rinsed


Sugar Cookie: Preheat oven to 350° F. In the bowl of your stand mixer (or hand-held mixer) cream butter and sugar until smooth, about 3 minutes. With the mixer on low, slowly add in the egg and Vanilla extract. Turn the mixer off and add in the baking powder and flour. Mix on medium-low until the ingredients are incorporated. The dough will be very firm. Turn out the dough onto a pizza pan (or round cookie sheet) that has been lined with parchment paper. Add another piece of parchment over the dough and roll to about ½ inch thickness using a rolling pin. Try to maintain a circle shape with the dough. Bake at 350 for 8-12 minutes. (Baking times may vary; just make sure the edges do not burn.) Let cool completely before frosting.

Cream Cheese Spread:

In a medium bowl, mix the cream cheese, confectioners’ sugar, and Vanilla extract. When the cream cheese mixture is smooth, fold in the whipped topping by hand. Smooth over the cooled sugar cookie as evenly as possible. (A small offset spatula works great for this.)


Cut the fruit based on the Fruit Pizza style you choose. Simply put, any fruit that you love or that are in season! After finishing topping with fruits, refrigerate for a couple of hours if you like to have it cold, else it can be eaten warm also.

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