Fruit Pizza Recipe

Ingredients Sugar Cookie Crust 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract

Topping 8 ounces (226g) full-fat brick cream cheese, softened to room temperature 3 Tablespoons (43g) unsalted butter, softened to room temperature 1 and 1/4 cups (150g) confectioners’ sugar 1 teaspoon pure vanilla extract 3 cups (about 400g) assorted sliced fresh fruit

Crust Production: On medium bowl, combine cornstarch, flour, baking powder and salt using wire whisk.


In a large bowl using a paddle attachment on a stand mixer or handheld mixer, cream butter and sugar for about two minutes over medium-high speed until well combined. Pour in vanilla and egg. 

Scrape the sides and bottom of the bowl as necessary. At low speed, mix the dry ingredients into wet ingredients.

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Even if you have a Teflon coated pizza pan spray it with nonstick spray just before use. 

Using refrigerated chilled cookie dough make a nine inch circle on the pizza pan. The thickness of the dough should be about one third of an inch. 

Bake until edges are lightly browned only, 17-19 minutes; do not over bake at all. Crust must be completely cool prior to finishing.

Glaze Preparation by: In a small bowl or with an electric mixer fitted with either whisk attachment or paddle attachment beat butter with cream cheese for around 2 minutes at medium speed until smooth.

Add vanilla extract plus confectioners’ sugar and then beat it together for another minute or so until combined as well creamy in consistency; this icing recipe makes about 1¼ cups (390g).