Fruit Pizza
There's absolutely not one better dessert I can think of than this patriotic Fruit Pizza for the 4th of July. Sugar cookie crust meets fresh berries with a cream cheese topping that's to die for — and so pretty too!
Servings:10 servings
Ingredients
Sugar Cookie Crust
- 1 cup butter, at room temperature
- ¾ cup sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract, or additional ½ teaspoon vanilla extract
- 2 large egg yolks
- 2 ¼ cups flour
Topping
- 8 ounces cream cheese, at room temperature
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract, or additional ½ teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- fresh fruit, berries, peaches, nectarines, and kiwis are my favorites
Instructions
Sugar Cookie Crust
- Cream together butter and sugar. Mix in egg yolks, extracts, and salt. Mix in half of the flour, then remaining flour.
- Roll out dough into a 14-inch circle on a baking sheet or pizza pan. Bake at 350 degrees for 12 minutes until edges just barely begin to turn golden (do not overcook!). Allow to cool completely while preparing the topping.
Topping
- Cream together cream cheese, sugar, and extracts. Mix in half of the whipped topping, then gently fold in remaining whipped topping.
- Evenly spread the topping over the completely cooled crust. Add fresh fruit in any design you like. Cut into slices and serve.
Notes
Patriotic Flag Version: Spread only half of the topping onto the cooled crust. Use blueberries, strawberries, and raspberries to create the look of a USA flag. Pipe remaining topping into the gaps between the red stripes. For the stars, I used a star cookie cutter and some of the sugar cookie mixture, then baked separately from the rest of the crust.
Nutrition
Calories: 353 kcal, Carbohydrates: 58 g, Protein: 6 g, Fat: 11 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Cholesterol: 68 mg, Sodium: 174 mg, Potassium: 123 mg, Fiber: 1 g, Sugar: 34 g, Vitamin A: 436 IU, Calcium: 83 mg, Iron: 1 mg