Dessert: United States – Fresh Fruit Pizza with Sugar Cookie Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr 15 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (120 ml) (1 stick / 4 oz (113 g)) unsalted butter, softened
3 / 4 cup (180 ml) granulated sugar
1 large egg
1 1 / 2 tsp (7.5 ml) vanilla extract
1 1 / 2 cups (360 ml) all-purpose flour
1 / 2 tsp (2.5 ml) baking powder
1 / 4 tsp (1.25 ml) fine salt
8 oz (226 g) cream cheese, softened
1 / 3 cup (80 ml) powdered sugar
1 tsp (5 ml) vanilla extract
2–3 tbsp (30 to 45 ml) heavy cream or milk, as needed to loosen
1 cup (240 ml) sliced strawberries
3 / 4 cup (180 ml) blueberries
2 kiwis, peeled and sliced
1 / 2 cup (120 ml) raspberries
1 / 3 cup (80 ml) apricot jam or preserves
1–2 tsp (5 to 10 ml) water or lemon juice

Show original ingredient measurements

1 / 2 cup (1 stick / 113 g) unsalted butter, softened
3 / 4 cup granulated sugar
1 large egg
1 1 / 2 tsp vanilla extract
1 1 / 2 cups all-purpose flour
1 / 2 tsp baking powder
1 / 4 tsp fine salt
8 oz (226 g) cream cheese, softened
1 / 3 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk, as needed to loosen
1 cup sliced strawberries
3 / 4 cup blueberries
2 kiwis, peeled and sliced
1 / 2 cup raspberries
1 / 3 cup apricot jam or preserves
1–2 tsp water or lemon juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Lightly grease a 12-inch (30 cm) pizza pan or line a 9×13-inch (33 cm) baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, cream softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg and vanilla until combined.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms.
Press the dough evenly into the prepared pan (slightly damp hands or a piece of parchment helps). Dock lightly with a fork to minimize puffing.
Bake 12–15 minutes, until edges are lightly golden and center looks set. Cool completely in the pan, about 45 minutes.
Make the topping: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, 1–2 minutes. Add 2 tablespoons (30 ml) cream or milk and beat until spreadable; add up to 1 tablespoon (15 ml) more if needed. Chill 10 minutes to firm slightly.
Assemble: Spread the cream cheese mixture evenly over the cooled crust, leaving a small border. Arrange strawberries, blueberries, kiwi, and raspberries in a decorative pattern.
Glaze: Warm apricot jam with water or lemon juice in a small saucepan or microwave until fluid. Strain if desired. Gently brush over the fruit to add shine and prevent browning.
Chill 20–30 minutes to set. Slice into wedges or squares. Store covered in the refrigerator up to 2 days; add soft or very juicy fruits just before serving for best texture.

Preheat oven to 350°F (175°C). Lightly grease a 12-inch pizza pan or line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.
Make the crust: In a bowl, cream softened butter and granulated sugar until light and fluffy, 2–3 minutes. Beat in the egg and vanilla until combined.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until a soft dough forms.
Press the dough evenly into the prepared pan (slightly damp hands or a piece of parchment helps). Dock lightly with a fork to minimize puffing.
Bake 12–15 minutes, until edges are lightly golden and center looks set. Cool completely in the pan, about 45 minutes.
Make the topping: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, 1–2 minutes. Add 2 tablespoons cream or milk and beat until spreadable; add up to 1 tablespoon more if needed. Chill 10 minutes to firm slightly.
Assemble: Spread the cream cheese mixture evenly over the cooled crust, leaving a small border. Arrange strawberries, blueberries, kiwi, and raspberries in a decorative pattern.
Glaze: Warm apricot jam with water or lemon juice in a small saucepan or microwave until fluid. Strain if desired. Gently brush over the fruit to add shine and prevent browning.
Chill 20–30 minutes to set. Slice into wedges or squares. Store covered in the refrigerator up to 2 days; add soft or very juicy fruits just before serving for best texture.