Summer Fruit Cookie Pizza
Summer Fruit Cookie Pizza features a golden sugar-cookie crust covered with sweetened cream cheese and a colourful mixture of strawberries, blueberries, kiwi, mandarin, and pineapple.
Equipment
- Baking sheet or pizza stone
- Bowls, medium
- Electric mixer or whisk
- Rolling Pin
- spatula
Ingredients
For the Cookie Crust
- 450 g refrigerated sugar-cookie dough
- For the Cream Cheese Filling
- 200 g cream cheese softened
- 30 g powdered sugar
- 1 teaspoon vanilla extract
For the Fruit Topping
- 4 large strawberries sliced
- 75 g blueberries
- 1 kiwi peeled and sliced
- 1 mandarin peeled and segmented
- 75 g pineapple cut into small chunks
- 1 tablespoon honey
Instructions
Prepare the Cookie Crust
- Preheat the oven to 180°C (350°F).
- Roll the sugar-cookie dough into a large, even circle on a lightly floured surface.
- Transfer the dough to a baking sheet or pizza stone.
- Bake for 10 to 12 minutes, or until the edges are golden.
- Remove the cookie crust from the oven.
- Allow it to cool completely.
- Prepare the Cream Cheese Filling
- Place the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl.
- Beat with an electric mixer or whisk until smooth and creamy.
- Refrigerate until the cookie crust has cooled.
Add the Fruit Topping
- Spread the cream cheese mixture evenly over the cooled cookie crust.
- Arrange the strawberries, blueberries, kiwi, mandarin segments, and pineapple decoratively over the filling.
- Drizzle the honey lightly over the fruit.
- Refrigerate until ready to serve.
- Cut into four equal portions.
- Serve chilled.
Notes & Wine Advice
Serving Suggestions
Serve the fruit pizza chilled as a summer dessert or picnic treat. Add a scoop of vanilla ice cream or a spoonful of whipped cream when an extra-rich dessert is preferred.Recipe Notes
Allow the cookie crust to cool completely before adding the cream cheese filling. A warm crust will soften the filling and may cause it to slide. Pat all washed or canned fruit dry to prevent excess liquid from collecting on the surface.Variations
Use raspberries, blackberries, grapes, mango, peaches, or banana. Lemon or orange zest can be mixed into the cream cheese filling. Mascarpone may replace part of the cream cheese for a richer variation.Storage
Store the assembled fruit pizza covered in the refrigerator and consume it within two days. The crust gradually softens after the filling and fruit are added. Freezing the assembled dessert is not recommended.Wine Advice
A lightly sparkling Moscato complements the sweet fruit and creamy filling. A chilled fruity rosé is another suitable choice.Nutrition values
Serving: 1 1/4 pizza | Calories: 250 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 12 g | Sodium: 420 mg | Sugar: 18 g