Easy Fruit Pizza
Equipment
- 1 pan * preferably a pizza pan, but I've done this in cookie sheets too!
- 1 cooling rack
- 1 hand or stand mixer *honestly, I just use my hand mixer
- Nonstick spray
Ingredients
Cookie Base
- 1 16.5 ounce package of sugar cookie dough (I use Pillsbury)
Frosting
- 8 ounces full-fat brick cream cheese softened
- 3 Tablespoons butter softened
- 1¼ cups powdered sugar *AKA confectioners' sugar
- 1 teaspoon vanilla extract
Fruit
- 3 cups fresh fruit sliced
Instructions
Make the Cookie Base
- Preheat the oven to 350℉. Grease your pan with some cooking spray, even if it's nonstick. Trust, it will make things easier later.
- Roll the cookie dough out into a circle that's about ¼ inch thick, leaving at least one inch of space between the edge of the dough and the edge of the pan (so that it has room to expand when baking). If you're using a cookie sheet, roll it out to ¼ inch thick in whatever shape fits best for your pan.
- Bake the cookie for 14-17 minutes, letting it get lightly browned on the very bottom.
- Set it on a wire cooling rack for at least 30 minutes. You want the cookie completely cooled before topping it.
Make the Frosting
- In a medium bowl or the bowl of a stand mixer, add the cream cheese and butter and beat until smooth. You will want a hand or stand mixer for this part.
- Then add the powdered sugar and vanilla, and beat until combined.
Topping the Fruit Pizza
- Wash and slice up your fruit.
- Using a knife or a rubber scraper, add your cream cheese frosting. Then, top with fruit. I honestly usually just throw it on there like I do with pizza toppings.
- Slice and serve.
Notes
- You can keep your leftovers in the fridge for up to 3 days.
