Fruit Pizza Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sugar cookie dough

🥗Healthier: oat flour dough

💰Cheaper: homemade dough

Oat flour dough can be healthier and more affordable than pre-made dough.

In a food processor, add 1 and 3/4 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 teaspoon of baking powder, 1/2 cup of cold cubed unsalted butter, 4 ounces of cream cheese cut in cubes, and 1 teaspoon of vanilla extract.

Pulse the mixture about 5 times or until the butter and cream cheese are the size of a pea.

Transfer the dough into a large bowl and work it into a ball using your hands, being patient as it may seem dry and crumbly at first.

Place the dough onto a sheet of plastic wrap, form it into a flat disc, wrap it tightly, and refrigerate for at least 30 minutes.

In a large bowl, add 8 ounces of softened cream cheese, 2 tablespoons of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract.

Using an electric mixer, beat the ingredients together until creamy and set aside.

Remove the dough from the refrigerator and place it on a well-floured surface, sprinkling extra flour on top.

Roll the dough out to the size of your pizza pan, which should be about 14 inches in diameter.

Transfer the rolled dough to the pizza pan by placing a rolling pin on top and wrapping the dough around it, then unrolling it onto the pan.

Poke the cookie dough generously with a fork and bake at 350°F for about 20 minutes.

While the dough is baking, slice strawberries and kiwis into about 1/4 inch slices.

Once the cookie crust is baked and cooled, spread the cream cheese frosting evenly over the crust.

Top with sliced strawberries, kiwis, raspberries, and blueberries, or any other fruit you prefer.

If desired, to extend the freshness, mix 1/4 cup of apricot jam with 1 tablespoon of water, strain it, and brush it over the fruit for a shiny glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens