Easy Fruit Pizza with Cream Cheese and Berries
A pan-sized sugar cookie crust, cool cream cheese, and a heap of fresh berries make this easy fruit pizza feel festive without a lot of work.
Equipment
- 12-inch pizza pan or 9×13-inch baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Cooling rack
- Offset spatula or spoon
- Small saucepan or microwave-safe bowl
- Pastry brush (optional)
- Sharp knife or pizza cutter
Ingredients
For the sugar cookie crust
- 225 g all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 115 g unsalted butter softened to room temperature
- 150 g granulated sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1–2 tsp milk only if needed, to help the dough come together
For the cream cheese topping
- 225 g full-fat cream cheese softened to room temperature
- 60 g powdered (confectioners’) sugar sifted if lumpy
- 1 tsp pure vanilla extract
- 2–3 Tbsp heavy cream or milk to loosen to a spreadable consistency
- 60 ml lightly whipped cream optional; fold in for a lighter, fluffier topping
For the berry topping
- 1 cup strawberries sliced
- 1 cup raspberries or blackberries
- 1 cup blueberries
- 2–3 Tbsp berry jam or apple jelly gently warmed (optional, for a light glaze)
Instructions
- Heat the oven to 175°C / 350°F. Lightly grease a 12-inch pizza pan or a 9×13-inch baking pan, then line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2–3 minutes, until pale and slightly fluffy. Scrape down the bowl.
- Beat in the egg and vanilla until fully combined and slightly thickened, 30–60 seconds.
- On low speed, add the flour mixture in two additions, mixing just until the flour disappears. If the dough is very dry and crumbly, mix in milk 1 teaspoon at a time until it forms a soft, cohesive dough.
- Transfer the dough to the prepared pan and press into an even layer right to the edges, smoothing the surface.
- Bake for 13–18 minutes, until set and lightly golden at the edges and the center is no longer shiny; a toothpick near the center should come out mostly clean with a few moist crumbs.
- Cool completely on a rack, at least 30–40 minutes.
- In a medium bowl, beat softened cream cheese with powdered sugar and vanilla until very smooth, 1–2 minutes. Add 2 tablespoons cream or milk and beat again; adjust with a splash more liquid if needed until spreadable but thick.
- Spread the cream cheese topping evenly over the cooled crust with an offset spatula or the back of a spoon (leave a thin border if desired).
- Rinse berries gently, then dry thoroughly on towels. Hull and slice strawberries; halve large berries if needed.
- Arrange or scatter berries over the cream cheese layer and lightly press so they adhere.
- Optional glaze: warm jam/jelly until fluid (not hot), stir smooth, then brush or dab a thin layer over the berries.
- Refrigerate uncovered for at least 1 hour to set.
- Slice into wedges or squares with a sharp knife or pizza cutter (wipe between cuts for neat pieces) and serve chilled or cool.
Nutrition
Calories: 290kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 55mgSodium: 170mgPotassium: 90mgFiber: 2gSugar: 19gVitamin A: 450IUVitamin C: 18mgCalcium: 45mgIron: 1.2mg
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