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Overhead view of a finished fruit pizza with strawberry slices, kiwi, blueberries, and raspberries arranged in bright bands

Easy Fruit Pizza With a Soft Sugar Cookie Crust

A giant soft sugar cookie topped with tangy cream cheese frosting and four fresh fruits. Chill before cutting into wedges.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 257
Ingredients Equipment Method Notes

Ingredients
  

Sugar Cookie Crust
  • 1 1/2 cups 180 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup 113 g unsalted butter, softened
  • 1/2 cup 100 g granulated sugar
  • 1 large egg
  • 1 teaspoon alcohol-free vanilla extract
Cream Cheese Frosting
  • 8 ounces 226 g plain, full-fat cream cheese, softened
  • 1/3 cup 40 g powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon alcohol-free vanilla extract
Fresh Fruit Topping
  • 1 cup 150 g sliced fresh strawberries
  • 3/4 cup 110 g fresh blueberries
  • 2 medium kiwis 140 g peeled weight, thinly sliced
  • 1/2 cup 60 g fresh raspberries

Equipment

  • 12-inch solid pizza pan
  • Parchment paper
  • electric hand mixer
  • Wire cooling rack
  • Offset spatula
  • sharp chef knife

Method
 

  1. Beat butter and sugar on medium for 2 minutes, scraping once, until light and fluffy.
  2. Beat in egg and 1 teaspoon alcohol-free vanilla for 30 seconds until creamy.
  3. Add dry ingredients and mix on low for 20 to 30 seconds until no dry flour remains and dough is soft.
  4. Press dough evenly into an 11-inch circle on the lined 12-inch solid pan, keeping a border and level surface.
  5. Bake at 350°F on the middle rack for 20 minutes, until rim is pale gold and center is matte and set.
  6. Cool in the pan on a wire rack for 40 minutes, until the center feels cool.
  7. Beat cream cheese and powdered sugar for 1 minute; add lemon juice and remaining 1 teaspoon alcohol-free vanilla, then beat 30 seconds until frosting holds soft ridges.
  8. Spread frosting over cooled cookie with a narrow bare rim; place strawberries, kiwis, blueberries, and raspberries in one distinct layer.
  9. Refrigerate 30 minutes, until topping firms slightly; cut into 12 intact wedges with a clean knife.

Notes

Dry prepared fruit thoroughly to limit color bleeding.
For make-ahead use, assemble on serving day after keeping crust and frosting separate.
Storage: assembled pizza refrigerated up to 2 days; baked plain crust tightly wrapped and frozen up to 1 month.