Fruit Pizza with Berries
Fruit pizza is ALWAYS a crowd favorite and incredibly easy to make with homemade sugar cookie dough (no chilling necessary!), cream cheese frosting that's the perfect amount of sweet, and fresh berries.
Servings 12 slices
Ingredients
Sugar Cookie Pizza
- 2 Cups + 2 Tbsp (283g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 Cup (170g) unsalted butter, room temperature
- 1 Cup (200g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp pure vanilla extract
Cream Cheese Frosting
- 8 Oz (226g) full-fat brick-style cream cheese, room temperature NOT the spread
- 1/4 Cup (57g) unsalted butter, room temperature
- 1 1/4 Cups (150g) powdered sugar
- 1 tsp pure vanilla extract
- pinch of salt
Topping
- 2 Cups fresh berries I used blueberries, blackberries, raspberries, and sliced strawberries.
Instructions
Make the Sugar Cookie Pizza
- Preheat the oven to 350ºF (177ºC) and use baking spray to coat the bottom and sides of a 12 inch round pizza pan or 9x13 inch sheet pan.
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or with a large bowl and hand mixer) cream together the butter and sugar on high speed until pale and fluffy, 2-3 minutes.
- Turn the mixer to medium and add the egg, egg yolk, and vanilla. Mix until combined, then add the flour mixture and mix on low speed until a uniform cookie dough forms.
- Press the cookie dough into the prepared pan in an even layer, all the way to the edges. Bake for 12-14 minutes, until the edges are just starting to brown (I took mine out at 13 minutes). It will continue baking as you cool it in the pan.
Make the Cream Cheese Frosting
- In the bowl of your stand mixer fitted with the paddle attachment (or with a large bowl and hand mixer), beat together the cream cheese and butter on high speed until fluffy and smooth, about 4 minutes. Add the powdered sugar, vanilla, and salt. Mix on low speed until combined and uniform, scraping down the bowl and paddle as needed.
Assembly
- Once the sugar cookie pizza is cooled, add all of the cream cheese frosting on top and use an angled spatula to smooth it down until it reaches about 1/4 inch from the edges. Arrange the berries on top, then serve!
Notes
Cream Cheese: it's really important to use full-fat brick-style cream cheese in this recipe. The spreadable kind has too much liquid content and as a result, your frosting won't have the proper consistency.
Berries: you can use any kind of berries (or any kind of fruit!) in this recipe. I used about 3 ounces of blueberries, 6 ounces of blackberries, 4 ounces of raspberries, and 6 sliced strawberries for the fruit pizza pictured.
Make Ahead Tips:
- The sugar cookie pizza can be baked and stored at room temperature, covered with plastic wrap, one day ahead of time.
- The cream cheese frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and give it a few stirs to bring it back to smooth frosting consistency.
- The fruit pizza can be frosted and stored in the refrigerator, covered loosely in plastic wrap, for up to one day. I recommend adding the berries the same day you serve to keep the fruit pizza looking its best. Otherwise the berries may leak their juices into the frosting.
- Store leftover fruit pizza in the refrigerator, covered in plastic wrap or in an airtight container, for up to 5 days.