Sugar Cookie Fruit Pizza

This sugar cookie fruit pizza is a colorful summer dessert that is perfect for backyard barbecues. The recipe is quick enough to make the day of a party and easy enough for the kids to help out. We decorated our sugar cookie fruit pizza with a combination of blueberries, blackberries, strawberries, and kiwis, but you can top with your favorite fruit.

Ingredients

USMetric

Sugar Cookie Pizza Crust

12 tablespoons unsalted butter, softened
1 cup, plus 1 tablespoon granulated sugar, divided
1 egg
1½ teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract
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1¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon cinnamon
¾ cup sliced strawberries
1/3 cup blueberries
1/3 cup blackberries
1/3 cup sliced kiwis
Cooking spray
Parchment paper

Cream Cheese Frosting

1 cup whipped cream cheese
1 cup powdered sugar
2 tablespoons butter, softened
A pinch of salt

Directions

In the bowl of a stand mixer, combine softened butter and one cup sugar on medium speed for one minute until light and fluffy. Use a spatula to scrape the sides and add the egg and vanilla. Mix to combine.

In a small bowl, combine the flour, baking powder, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix until combined. Press dough into a one-to-two-inch thick disk. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.

In a small bowl, combine cinnamon and one tablespoon sugar. Set aside.

Preheat oven to 350°F. Remove dough from the refrigerator and place it between two pieces of equally sized parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll out the dough away from your body, rotating the dough every few rolls to ensure even thickness. Continue rolling until dough reaches ¼-inch thickness. Click here to see the best method for rolling cookie dough.

Place rolled dough and parchment paper onto a pizza pan or stone. Cut edges of parchment paper to fit the pan or stone.

Sprinkle the top of the dough with the cinnamon sugar mixture. Place in the oven for 15 minutes or until the edges turn light golden brown. Let the sugar cookie crust cool for 20 minutes.

Cream Cheese Frosting

While the dough is chilling, use a stand mixer to combine the cream cheese, powdered sugar, butter and salt in a medium bowl. Mix until combined and creamy. Place bowl in the refrigerator.

Assembly

Once the sugar cookie crust is completely cooled, spread with cream cheese frosting in an even layer across the top. Top with fruit in a pattern of your choice. Serve and enjoy!

Notes

Shorten cooling time by moving the sugar cookie crust and parchment paper onto a cool pan and place in the refrigerator.

Sugar Cookie Pizza Crust

12 tablespoons unsalted butter, softened
190 grams, plus13 grams granulated sugar, divided
1 egg
1 ½ teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract
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210 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon cinnamon
250 grams sliced strawberries
56 grams blueberries
56 grams blackberries
111 grams sliced kiwis
Cooking spray
Parchment paper

Cream Cheese Frosting

226 grams whipped cream cheese
120 grams powdered sugar
2 tablespoons butter, softened
A pinch of salt

Directions

In the bowl of a stand mixer, combine softened butter and 190 grams sugar on medium speed for one minute until light and fluffy. Use a spatula to scrape the sides and add the egg and vanilla. Mix to combine.

In a small bowl, combine the flour, baking powder, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix until combined. Press dough into a 2.5 to 5 cm thick disk. Wrap tightly with plastic wrap and chill in the refrigerator for 20 minutes or until the dough is cool and firm.

In a small bowl, combine cinnamon and one tablespoon sugar. Set aside.

Preheat oven to 180°C. Remove dough from the refrigerator and place it between two pieces of equally sized parchment paper.

Using a rolling pin, start at the center of the dough and begin to roll out the dough away from your body, rotating the dough every few rolls to ensure even thickness. Continue rolling until dough reaches 6 mm thickness. Click here to see the best method for rolling cookie dough.

Place rolled dough and parchment paper onto a pizza pan or stone. Cut edges of parchment paper to fit the pan or stone.

Sprinkle the top of the dough with the cinnamon sugar mixture. Place in the oven for 15 minutes or until the edges turn light golden brown. Let the sugar cookie crust cool for 20 minutes.

Cream Cheese Frosting

While the dough is chilling, use a stand mixer to combine the cream cheese, powdered sugar, butter and salt in a medium bowl. Mix until combined and creamy. Place bowl in the refrigerator.

Assembly

Once the sugar cookie crust is completely cooled, spread with cream cheese frosting in an even layer across the top. Top with fruit in a pattern of your choice. Serve and enjoy!