The Best Sugar Cookie Crust

While there’s a time and place for high-protein pizza crusts, a dessert pizza definitely isn’t it! Although you could easily use your favorite cookie dough for this fruit pizza, I prefer the classic sugar cookie base. It boasts a soft and chewy center with a slightly crisp edge. In fact, it’s the same recipe I use for making cutout sugar cookies during the holiday season, and it’s completely foolproof.

This simple sugar cookie crust is made with common pantry ingredients: flour, sugar, butter, eggs, baking powder, salt, and vanilla extract. Unlike traditional sugar cookies that hold their shape, this crust should spread slightly in the oven, just enough to create a smooth base, without overflowing the pan.

How to Make It

1. Mix the cookie dough and spread it evenly into a 14-inch nonstick pizza pan (one without holes). Aim for an 11- to 12-inch circle – it doesn’t need to be perfect!
2. Bake the giant sugar cookie crust at 350°F (175°C) until it is pale golden, about 20 to 25 minutes. Keep a close watch on it to prevent overbaking.
3. Let the crust cool completely before frosting. This step is crucial to prevent the frosting from melting.

Sugar Cookie Crust Tips

• No pizza pan? No problem! Simply line a baking sheet with parchment paper and spread the cookie dough into a rustic circle shape.
• Experiment with different cookie doughs. This colorful pizza would be equally delicious with a giant chocolate chip cookie base. For a richer, more buttery option, try a shortbread base.
• For a perfectly clean edge, carefully run a sharp knife around the perimeter of the cookie crust immediately after removing it from the oven. This ensures a professional-looking finish.
• Preventing a Soggy Crust: To avoid a soggy crust, make sure your crust is completely cooled before adding the frosting.
• Adjust Sweetness: If you prefer a less sweet crust, you can slightly reduce the amount of sugar in the recipe.

Cream Cheese Frosting

This ultra-creamy, tangy cream cheese frosting perfectly complements the sweet cookie crust and the juicy fruit topping. And the best part is, it only requires four simple ingredients: cream cheese, butter, powdered sugar, and vanilla extract. For the smoothest, creamiest frosting, ensure that both your cream cheese and butter are softened to room temperature before mixing.

I’m not a fan of overly sweet desserts, and many fruit pizza recipes tend to use excessive amounts of sugar in the frosting. To maintain a balanced flavor, I only use 1 cup of powdered sugar, which is just enough to sweeten the frosting without overpowering the fruit.

Tips for Perfect Cream Cheese Frosting:

• Softened Ingredients: Ensure your cream cheese and butter are at room temperature to prevent lumps in the frosting.
• Don’t Overmix: Overmixing can lead to a runny frosting. Mix until just combined.
• Chill for Firmness: If the frosting is too soft, chill it in the refrigerator for about 30 minutes before spreading.

Best Fruits for Fruit Pizza (And What to Avoid!)

When it comes to fruit pizza, fresh is definitely best! I prefer to use seasonal fruits that hold their shape well and don’t release too much liquid. Combining different colors, flavors, and textures makes every bite exciting. Here are my top fruit picks for this dessert:

• Berries: Strawberries, blueberries, raspberries, and blackberries
• Kiwi: Check out my easy slicing tip below!
• Grapes: Slice them in half for easy eating.
• Pineapple
• Mango
• Mandarin Oranges

Fruits to Avoid:

• Bananas: They brown quickly and tend to become mushy.
• Apples & Pears: These also brown quickly unless you brush them generously with lemon juice.
• Watermelon: It’s too watery, which can make the pizza soggy.

No matter which fruits you choose, aim for small, bite-sized pieces, ensuring that every slice of fruit pizza has the perfect balance of cookie, frosting, and fruit!

Fruit Preparation Tips:

• Wash and Dry: Always wash and thoroughly dry the fruit before placing it on the pizza to prevent sogginess.
• Even Cuts: Ensure all fruit pieces are uniformly cut to ensure even distribution and a visually appealing presentation.
• Consider a Glaze: Lightly brush the cut fruit with a glaze made from apricot jam to keep it fresh and give it a glossy finish.

Kiwi Cutting Tip: The easiest way to slice kiwi into those attractive half-moons (as seen in my photos!) is to start by cutting off both ends using a sharp serrated knife. Then, slide a large spoon just under the skin and rotate it around the kiwi to separate the flesh from the peel. Once the skin is removed, lay the kiwi on its side and slice it into rounds. Finally, cut each round in half to create those perfect half-moon slices!

Time to Assemble!

Once your sugar cookie crust has cooled completely, spread a thick, even layer of cream cheese frosting over the top. Now comes the fun part – arranging the fruit! You can keep it simple by just sprinkling the fruit on top, or you can create a playful pattern. Let your creativity run wild!

Before slicing and serving, I like to whisk together apricot jam and water, then brush it over the fruit for a glossy, bakery-worthy finish. This not only makes the fruit pop but also helps keep it fresh for a longer time.

Decorating Ideas

• Patriotic Version: Spread the dough into a rectangle on a 9×13-inch baking sheet and decorate it like an American flag cookie cake – perfect for national holidays!
• Mini Fruit Pizzas: Use round cookie cutters to create individual-sized fruit pizzas, which are great for parties or a fun kid-friendly dessert.
• Sunburst Design: Arrange slices of oranges, strawberries, and pineapple in a radiating pattern for a bright, cheerful look.
• Rainbow Design: Create a stripe of each color using seven different fruits for a vibrant, rainbow effect! You can even tint the frosting with gel food coloring for extra fun.
• Cookie Cutter Fun: Cut some of the larger, sturdier fruits, like apples or cantaloupe, into fun shapes using small cookie cutters. Or, simply slice up some star fruit – nature has already done the shaping for you!
• Floral Design: Arrange fruit slices in the shape of a flower, with a larger fruit in the center and smaller fruits as petals.
• Geometric Patterns: Create symmetrical geometric patterns using different colored fruits for a modern and eye-catching design.

Make-Ahead & Storage Tips

• To Make Ahead: Prepare the sugar cookie crust and frosting separately. Store the crust at room temperature and refrigerate the frosting. Assemble just before serving to avoid a soggy crust.
• To Store: The finished fruit pizza will last for up to 3 days in the refrigerator. This is mainly due to the perishable nature of the frosting and fruit. If you need to prepare the dessert pizza ahead of time, consider using less juicy, uncut fruits like raspberries, blueberries, or blackberries. The crust will soften over time, but it will still taste amazing!
• Freezing: It’s not recommended to freeze the entire fruit pizza, but you can freeze the sugar cookie crust by itself. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

More Fruit Desserts You’ll Love

• Stovetop Strawberry Dumplings
• Mix-and-Match Fruit Crumble
• Grilled Peaches
• Simple Strawberry Galette
• Mango Tart with Vanilla Bean Pastry Cream
• Easy Peach Turnovers
• Easy Blueberry Galette with Thyme