Sugar Cookie Fruit Pizza
This homemade sugar cookie fruit pizza pairs a chewy-crisp scratch cookie crust with a tangy cream cheese and Greek yogurt spread, colorful fruit, and crunchy toasted coconut.
Equipment
- 10-inch pizza pan
- Electric Mixer
- Small mixing bowl
- Whisk
- Round serving platter
Ingredients
- 1/2 cup butter at room temperature
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/4 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose baking flour
- Nonstick cooking spray
- 4 ounces cream cheese softened
- 5 ounces plain Greek yogurt
- 1-2 tablespoons powdered sugar to taste
- 3 tablespoons toasted coconut
- Fruit of choice: I used canned Mandarin oranges (about 1/3 cup), 4 kiwi (sliced), and about 1/3 cup blueberries
Instructions
For the sugar cookie crust:
- Set the oven to 350°F and spray a 10-inch pizza pan lightly with nonstick cooking spray. The pan’s surface should have a light, even coating.
- Beat the room-temperature butter with a mixer for about 1 minute. Look for a smooth, creamy consistency without firm pieces.
- Whisk the sugar with the baking soda and cream of tartar in a small bowl. The leaveners should disappear evenly throughout the sugar.
- Beat the sugar mixture into the butter for about 1 minute, then mix in the egg and vanilla. The mixture should look pale and smooth before you continue.
- Incorporate the flour gradually, mixing until it disappears into the dough. Stop once no dry flour remains visible.
- Use your fingertips to spread the dough across the prepared pan, stopping just short of the rim. A uniform thickness helps the center and edges bake evenly.
- Bake for 9-11 minutes, watching for a lightly golden crust, then take the pan out and allow the cookie to cool completely. Look for faint golden edges and a set center rather than deep browning.
- Move the fully cooled cookie onto a round serving platter slightly larger than the crust. The platter should support the entire cookie without any overhanging edges.
For the pizza topping:
- Beat the softened cream cheese until smooth, fold in the yogurt, then blend in the powdered sugar and taste to adjust the sweetness. The finished spread should look creamy and uniform, without cream cheese lumps.
- Cover the completely cooled crust with the creamy mixture, spreading it evenly to the edges. A consistent layer gives each slice a balanced amount of topping.
- Decorate with the fruit and refrigerate until serving, then cut into slices. The fruit should sit across the creamy surface without large pools of juice.
Notes
Cooling tip: Allow the baked cookie crust to cool completely before adding the creamy spread, as any remaining warmth can soften the dairy layer.
Ingredient tip: Drain canned mandarin oranges well and gently blot fresh fruit slices and berries with paper towels so surface juice does not thin out the topping.
Serving tip: Sprinkle the toasted coconut over the cream before arranging the fruit, or scatter it over and around the fruit during decoration. Wipe a sharp knife or pizza wheel between cuts for clean wedges.
Storage: Keep leftover fruit pizza covered in the refrigerator, and note that the cookie crust will gradually soften as it absorbs moisture from the topping.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.