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Flavorful Fruit Pizza Recipe on Giant Sugar Cookie Base Easy and Delicious

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A playful and colorful dessert featuring a giant sugar cookie base topped with a creamy cream cheese and yogurt spread and a fresh fruit medley. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 ml) Greek yogurt or sour cream
  • ¾ cup (90 g) powdered sugar
  • 1 tablespoon honey (optional)
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) sliced strawberries
  • ½ cup (75 g) blueberries
  • 1 medium kiwi, peeled and sliced
  • 1 cup (150 g) mango, peeled and diced
  • ½ cup mandarin orange segments (optional)
  • Fresh mint leaves (optional for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your pizza pan or baking sheet with parchment paper for easy cleanup and cookie removal.
  2. In a large bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
  3. In your mixer, cream the softened butter (1 cup/227 g) and granulated sugar (1 cup/200 g) on medium speed until light and fluffy—about 3 to 4 minutes.
  4. Add 1 large egg and 2 teaspoons vanilla extract, mixing until combined.
  5. Gradually add the dry ingredients to the wet butter mixture, mixing on low just until it comes together. The dough will be soft but not sticky. If it feels too crumbly, add a teaspoon of milk at a time until it holds.
  6. Press the dough evenly onto your prepared pan, creating a smooth, round “pizza” base about ½ inch (1.3 cm) thick. Use your fingers or the bottom of a glass to smooth it out. Be sure to press it firmly into the edges without stretching.
  7. Bake for 18 to 22 minutes, or until the edges are golden brown and the center is set but still soft. It will firm up as it cools. Remove from the oven and let it cool completely on a wire rack.
  8. In a medium bowl, beat together 8 oz (225 g) softened cream cheese, ½ cup (120 ml) Greek yogurt or sour cream, ¾ cup (90 g) powdered sugar, 1 tablespoon honey (if using), and 1 teaspoon vanilla extract until smooth and spreadable.
  9. Spread the cream cheese mixture evenly over the cooled cookie base, smoothing it all the way to the edges.
  10. Arrange your fruit on top in whatever pattern you like—rows, circles, or a colorful mosaic.
  11. Garnish with fresh mint leaves if desired. Chill the fruit pizza for at least 30 minutes before slicing to let flavors meld and topping set slightly.
  12. Slice into wedges with a sharp knife and serve chilled or at room temperature.

Notes

Do not add the cream cheese topping until the cookie base is completely cooled to prevent melting. Pat fruit dry before arranging to avoid soggy cookie edges. The fruit pizza is best eaten within 24 hours and should be refrigerated if stored. Avoid freezing as the texture deteriorates. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: fruit pizza, sugar cookie base, cream cheese topping, easy dessert, fresh fruit dessert, colorful dessert, crowd-pleaser

Find it online: https://atomicbite.com/flavorful-fruit-pizza-recipe-on-giant-sugar-cookie-base-easy-and-delicious/