Assorted fresh fruit (strawberries, blueberries, kiwi, mandarin oranges)
1 tablespoon lemon juice (optional, for fruit glaze)
1 teaspoon cornstarch (optional, for fruit glaze)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Press the refrigerated sugar cookie dough evenly onto a 12-inch pizza pan or a large baking sheet lined with parchment paper.
Bake the cookie crust for 12 to 15 minutes, or until the edges are lightly golden brown. Do not overbake.
Remove the crust from the oven and let it cool completely on the pan.
While the crust cools, prepare the frosting. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookie crust is fully cool, spread the cream cheese frosting evenly over the top, leaving a small border around the edge.
Arrange your sliced or whole fresh fruit decoratively over the frosting.
If you want a light glaze, mix the lemon juice and cornstarch in a small saucepan, heat until slightly thickened, and brush lightly over the fruit.
Chill the fruit pizza for at least 30 minutes before slicing and serving.
Notes
For mini fruit pizzas, press dough into small circles or use a muffin tin for individual servings. Bake time may decrease slightly.
Use any combination of fruit you prefer. Berries and kiwi provide good color contrast.
If you want a sweeter frosting, add one more tablespoon of powdered sugar.