Fruit Pizza

Fruit Pizza

June 30, 2019thetipsyhousewife
Picture of a cookie crust with cream cheese, strawberries, blue berries
A great seasonal dessert.

If I’ve said it once, I’ve said it a hundred times, I can’t bake. Not only can I not bake but I also would say that I despise baking. It is too precise for my cooking style. While I hate baking, I was able to make this Fruit Pizza and I have to say, it came out pretty delicious. Granted it’s not actual baking, but you do have to bake off some ready made sugar cookie dough and I managed to do that without burning anything. If you are headed out to a cookout and need to bring something, then this Fruit Pizza is something you want to make. It requires very few ingredients and it looks really pretty too.

This Fruit Pizza uses a strawberry flavored cream cheese and fresh ripe strawberries. You can feel free to use any fruit you choose. I decided to use this fruit to theme it for the upcoming Fourth of July holiday. I cannot imagine a fruit that wouldn’t be good on this pizza.

In order to make this Fruit Pizza you will need the following ingredients:

Ingredients

  • 2 Packages of Sugar Cookie Dough
  • 2 8oz containers of Strawberry Cream Cheese
  • 1 Pint of Strawberries
  • 1 C of Dried Blueberries
    • I used dried blueberries because I was keeping this overnight, you can use fresh blueberries if you choose. I also like the texture if the dried blueberries paired with the cookie crust.
  • 1 C of Powdered Sugar

I got all the ingredients for this recipe from Aldi. I think all together the recipe cost me about $20 to make and it will easily serve 12 to 15 depending on how large you cut the pieces.

I didn’t really need to use any special equipment for this recipe but you will need the following:

  • Tin Foil
  • Non Stick Spray
  • Cookie Sheet
  • Parchment Paper
  • Rolling Pin
    • You can use your hands or a large can in place of the rolling pin. It is used to flatten the cookie dough but you can easily do this with a large can or your hands it will just take a little longer and won’t be as smooth which is fine since its covered with cream cheese.
Rolling pin
I used a rolling pin but you can make sue with your hands.

Now that we have gone over all the ingredients and the equipment, it is time to go through the steps to making this. The steps are simple but I would like to point out two important things to watch out for:

Tipsy Tips

  • Every oven is different, I baked this for twenty five minutes but that could be different for every cook. Our thickness of dough could be different and our ovens probably temp differently. Just pay attention to your cookie crust and watch that it doesn’t burn.
  • When you spread out your cookie dough it doesn’t have to be perfectly rolled out to the edges or a perfect shape. I trimmed my crust to a perfect rectangle before topping it or you can use the crust as is and let your dessert have a rustic look to it.
Spoon spreading cream cheese
Spread your cream cheese mixture as thin or thick as you prefer.

Now let’s get started to making this delightful dish.

Steps

  1. Take your cookie dough out and let it soften for about 20 to 30 minutes before getting started.
  2. Cover a cookie sheet with tin foil and spray it with non stick spray.
  3. Take your cookie dough out of the package and place on the cookie sheet, cover with a large piece of parchment paper.
  4. Using your rolling pin, roll our dough out into one large piece Try to roll it to all four edges of the cookie sheet. Try as hard as you can to get it even so that it bakes evenly. The dough should be about 1/2 inch thickness all the way across.
    1. Remember, the dough wont be perfectly squared off.
  5. Bake at 325 degrees for about 25 minutes.
    1. Remember to keep a careful eye on the dough. You will know its done when it is golden brown and the middle is no longer soft.
  6. Let the cookie cool on the cookie sheet for about 15 minutes or so, remove the cookie crust with the foil to a cooling rack and let it cool for another 15 minutes.
  7. When the cookie crust is completely cooled, carefully remove the crust from the foil and place on a cutting board.
    1. If for some reason your crust cracks, don’t panic. You can glue it together with the cream cheese topping.
  8. If you wish, trim your crust into an even rectangle. Save the edges to snack on.
  9. In a bowl of a stand mixer, or you can use a hand mixer. Whip your cream cheese with the powder sugar for about 5 minutes until it is light and fluffy.
  10. Spread the whole top of your cookie crust with the cream cheese mixture. Make sure you spread it edge to edge. You can have the cream cheese topping me as thick or thin as you wish.
    1. I save the extra whipped cream cheese as a dip for extra strawberries and fruit.
  11. Top the cream cheese with strawberry slices and blueberries.
  12. You can refrigerate this overnight or eat right away.
  13. Cut into squares and serve!
Fruit Pizza
This delicious treat will feed a crowd and costs only about $20 to make.

*Printer friendly version of the recipe, just highlight and print.

Fruit Pizza

Ingredients

  • 2 Packages of Sugar Cookie Dough
  • 2 8oz containers of Strawberry Cream Cheese
  • 1 Pint of Strawberries
  • 1 C of Dried Blueberries
    • I used dried blueberries because I was keeping this overnight, you can use fresh blueberries if you choose. I also like the texture if the dried blueberries paired with the cookie crust.
  • 1 C of Powdered Sugar

Steps

  1. Take your cookie dough out and let it soften for about 20 to 30 minutes before getting started.
  2. Cover a cookie sheet with tin foil and spray it with non stick spray.
  3. Take your cookie dough out of the package and place on the cookie sheet, cover with a large piece of parchment paper.
  4. Using your rolling pin, roll our dough out into one large piece Try to roll it to all four edges of the cookie sheet. Try as hard as you can to get it even so that it bakes evenly. The dough should be about 1/2 inch thickness all the way across.
    1. Remember, the dough wont be perfectly squared off.
  5. Bake at 325 degrees for about 25 minutes.
    1. Remember to keep a careful eye on the dough. You will know its done when it is golden brown and the middle is no longer soft.
  6. Let the cookie cool on the cookie sheet for about 15 minutes or so, remove the cookie crust with the foil to a cooling rack and let it cool for another 15 minutes.
  7. When the cookie crust is completely cooled, carefully remove the crust from the foil and place on a cutting board.
    1. If for some reason your crust cracks, don’t panic. You can glue it together with the cream cheese topping.
  8. If you wish, trim your crust into an even rectangle. Save the edges to snack on.
  9. In a bowl of a stand mixer, or you can use a hand mixer. Whip your cream cheese with the powder sugar for about 5 minutes until it is light and fluffy.
  10. Spread the whole top of your cookie crust with the cream cheese mixture. Make sure you spread it edge to edge. You can have the cream cheese topping me as thick or thin as you wish.
    1. I save the extra whipped cream cheese as a dip for extra strawberries and fruit.
  11. Top the cream cheese with strawberry slices and blueberries.
  12. You can refrigerate this overnight or eat right away.
  13. Cut into squares and serve!
Picture of a cookie crust with cream cheese, strawberries, blue berries
A great seasonal dessert.

This is a great dessert for any party. Kids and grown ups will love it. I love using seasonal fruit for this recipe because it looks so pretty against the cream cheese back drop. It definitely brightens up any dessert buffet!

I hope you like this recipe as much as we do.  Until next time, Happy Eating!

Love, Tipsy

April The Tipsy Housewife | Branding and

If you like this recipe, check out some other easy and delicious creations!

Submarine Sandwich

Baked Parmesan Chicken Tenders

Tomato Pasta

White Cheddar Bacon Burgers

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