Of course, you can decorate this in any pattern you’d like! You can add more or less of your favorite fruit.
Tips and Tricks
Chill the Dough for Just 30 Minutes – The simple cookie dough will be soft and possibly a bit sticky, so chilling it in the refrigerator for 30 minutes before pressing onto your pan will ensure everything comes out perfect. Chilling will keep the dough from spreading too much when baking and this also helps you press the dough in your pan.
Can I use another Crust? – Absolutely! Try our Oreo Skillet Cookie recipe. This adds chocolate and a fun twist.
Alternative Pan Sizes – We think a pizza pan works best, but feel free to use a 9×13 pan or even shape the cookie dough in any pan.
How to Store Fruit Pizza
If you wrap this tightly and keep it stored in the fridge, this can last up to about 3 days. Keep in mind, the cookie crust will begin to soften so this certainly tastes best the day it is made.
Ingredients
Crust Ingredients
▢¼ cup unsalted butter softened
▢½ cup granulated sugar
▢1 large egg
▢½ teaspoon vanilla extract
▢1 ¼ cups all-purpose flour
▢¼ teaspoon baking powder
▢¼ teaspoon baking soda
▢¼ teaspoon salt
Topping Ingredients
▢8 oz cream cheese softened
▢¼ cup unsalted butter softened
▢2 cups powdered sugar
▢1-2 tbsp cream or milk
▢1 teaspoon pure vanilla extract
Assorted Fruit
▢Kiwi
▢Strawberries
▢Blueberries
▢Raspberries.
Instructions
Directions
In a medium bowl using an electric mixer, beat the butter and sugar together until fluffy. Add in the egg and vanilla and combine.
In a separate bowl, whisk together the dry ingredients; add to the creamed butter mixture and beat until combined.
Cover tightly and chill dough for at least 30 minutes.
Preheat the oven to 350 degrees.
Spray a 12-inch pizza pan with nonstick cooking spray; press the chilled dough onto the pan and flatten with hand covering to the edges.
Bake for 12-14 minutes or until light golden brown. Remove from the oven and cool completely before adding the toppings.
Frosting Directions
In a medium bowl using an electric mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
Add the powdered sugar and 1 Tbsp cream (or whole milk). Beat for 2 minutes.
Add the vanilla and 1 more Tbsp cream (if needed). Beat for 1 minute.
Spread over the cooled sugar cookie crust. Decorate with fruit.
Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
