Description
A colorful and refreshing fruit pizza made with a soft sugar cookie crust, creamy sweetened cream cheese topping, and an assortment of fresh fruit. Perfect for parties, holidays, and family gatherings.
Ingredients
- 1 roll (16.5 ounces / 468 g) refrigerated sugar cookie dough
- 8 ounces (226 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 kiwi, peeled and sliced
- 1/2 cup mandarin orange segments
- 1/2 cup raspberries
- 1/2 cup green grapes, halved
- 1/4 cup apricot preserves (optional)
- 1 tablespoon water (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Press the sugar cookie dough evenly into a 12-inch pizza pan or round baking pan.
- Bake for 12 to 15 minutes, or until lightly golden around the edges.
- Allow the crust to cool completely.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- Arrange the strawberries, blueberries, kiwi, mandarin oranges, raspberries, and grapes decoratively over the topping.
- For an optional glaze, heat the apricot preserves and water until smooth, then lightly brush over the fruit.
- Refrigerate for at least 30 minutes before slicing and serving.
Notes
- Use seasonal fruits for variety and freshness.
- Homemade sugar cookie dough may be substituted for refrigerated dough.
- Vanilla Greek yogurt can replace the cream cheese mixture for a lighter version.
- Add shredded coconut, chopped nuts, or white chocolate drizzle for extra flavor and texture.
- Store covered in the refrigerator for up to 3 days.
- For best appearance, add fruit shortly before serving.
- Do not freeze the assembled dessert as the fruit and topping may become watery.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
