Fruit Pizza

5 from 1 vote

This easy fruit pizza is made with a soft sugar cookie crust and topped with a creamy, lightly sweetened cream cheese frosting. Finished with fresh, colorful fruit, it’s a simple, crowd-pleasing dessert that’s perfect for parties, holidays or a fun summer treat.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

1 12 oz package pre-cut sugar cookie dough I used Sweet Loren’s
3-4 cups fresh fruit of choice I used strawberries, blueberries, raspberries, blackberries, mandarin oranges and kiwi

Cream Cheese Frosting

4 oz full fat cream cheese softened to room temperature
¼ cup plan full-fat Greek yogurt
2 Tablespoons maple syrup
¾ teaspoons vanilla

Instructions

Preheat oven to 325°F and line a baking sheet or round pizza pan with parchment paper. Let the sugar cookie dough sit at room temperature for a few minutes so it softens.
Once cookie dough is soft, combine all of the cookie dough pieces and roll them into one large ball. Place the dough onto the prepared baking sheet and press it down into a large circle, about ¼-inch thick, forming a pizza-shaped crust.
1 12 oz package pre-cut sugar cookie dough
Bake for 12-16 minutes, or until the cookie is set and lightly golden brown around the edges. Don’t worry if it seems soft, it’ll continue to set as it cools.
Let the crust cool completely before adding the frosting.
While cookie crust is cooling make frosting. In a medium mixing bowl, add the softened cream cheese, Greek yogurt, maple syrup and vanilla.
4 oz full fat cream cheese, ¼ cup plan full-fat Greek yogurt, 2 Tablespoons maple syrup, ¾ teaspoons vanilla
Using a hand mixer on medium speed, whip all the ingredients together until smooth and fluffy (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. Alternatively, you can use a stand mixer.
Spread the frosting evenly over the cooled cookie crust, leaving a small border around the edges.
Top with fresh fruit, arranging in any pattern you like.
3-4 cups fresh fruit of choice
Refrigerate the fruit pizza for at least 30 minutes before slicing. This helps the frosting set and makes it easier to cut clean slices. Slice and serve chilled.

Notes

Watch the bake time: Bake time can vary depending on the brand of cookie dough. Bake until edges are lightly golden and center is set. It may seem soft but will firm up as it cools.
Use room temp cream cheese: Softened cream cheese blends smooth and creamy. Cold cream cheese can turn the frosting lumpy.
Serve chilled: Best served cold. It can sit out 1–2 hours, but frosting will soften.
Storage: Store in an airtight container in the fridge for up to 3–4 days. Best within the first couple days.
Make ahead: Bake crust in advance, then add frosting and fruit before serving.
Overbaked crust fix: If the crust turns out a little overbaked, don’t worry. Once frosted and stored in the fridge, it should soften up nicely.

Nutrition