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Fresh Giant Fruit Pizza on Sugar Cookie Crust

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A quick and easy summer dessert featuring a buttery sugar cookie crust topped with creamy frosting and fresh, colorful fruit. Perfect for gatherings and casual get-togethers.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or whole milk
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1 cup kiwi, peeled and sliced
  • 1 cup peaches or nectarines, sliced
  • Optional: 1 tablespoon apricot jam (for glazing)

Instructions

  1. Prep the Dough (10 minutes): In a medium bowl, whisk together 2 ½ cups flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar using a mixer on medium speed until light and fluffy (3 to 4 minutes). Beat in the egg and vanilla extract until combined.
  2. Combine Dry and Wet Ingredients (2 minutes): Gradually add the flour mixture to the butter mixture in three additions, mixing on low speed until just combined. Avoid overmixing.
  3. Form the Crust (5 minutes): Spread the dough evenly onto a greased 9 to 12-inch round pizza pan or cookie sheet. Use slightly wet hands or a spatula to press the dough into a round shape about ¼ to ½ inch thick, keeping edges slightly thicker.
  4. Bake the Crust (15-18 minutes): Bake in a preheated oven at 350°F (175°C) until golden-brown edges and firm center. Remove and cool completely on a cooling rack (20-30 minutes).
  5. Prepare the Cream Cheese Frosting (5 minutes): Beat softened cream cheese, powdered sugar, vanilla, and heavy cream until smooth and spreadable. Adjust cream quantity for desired consistency.
  6. Assemble the Fruit Pizza (10 minutes): Spread the cream cheese frosting evenly over the cooled cookie crust. Arrange sliced fruit in any pattern. For a shiny finish, warm apricot jam and brush lightly over the fruit.
  7. Serve or Chill: Serve immediately or refrigerate up to 2 hours to let flavors meld. The crust stays crisp if served fresh but may soften slightly after chilling.

Notes

Use room temperature ingredients for best dough texture. Cool crust completely before frosting to prevent melting. Pat juicy fruits dry to avoid sogginess. Tent crust with foil if browning too fast. Store leftovers in airtight container up to 3 days; add fresh fruit before serving.

Nutrition

Keywords: fruit pizza, sugar cookie crust, summer dessert, fresh fruit, cream cheese frosting, easy dessert, crowd-pleaser

Find it online: https://dahliadishes.com/fresh-giant-fruit-pizza-on-sugar-cookie-crust-easy-recipe-for-perfect-summer-dessert/