Can I make one large fruit pizza instead of individual cookies?

Yes, you can turn this dough into one large fruit pizza instead of individual cookies. Roll or press the dough into a round on a parchment-lined pan, keeping the thickness fairly even so it bakes at the same rate from edge to center.

How long should I bake a full-size fruit pizza?

You will need a longer baking time than the 10 to 12 minutes used for the mini version, so start checking once the edges are lightly golden and the center looks set.

Why are mini fruit pizzas better for serving?

The smaller ones hold their shape better, and you can frost and decorate them with less mess. For a party table, they are usually the smarter route.

Mini Fruit Pizzas: Easy Fresh Summer Dessert

Name: Mini Fruit Pizzas
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 6 ounces cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 1/2 cups powdered sugar; 1 1/2 tablespoons milk; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, diced; 1 cup fresh blueberries

Description

Mini Fruit Pizzas are a fresh summer dessert made with a soft sugar cookie base, smooth cream cheese frosting, and strawberries and blueberries on top. They are easy to serve, hold their shape well, and work especially well for parties or holiday dessert trays.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, diced
1 cup fresh blueberries

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Instructions

Cream the butter and granulated sugar until smooth and creamy, then beat in the egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, then fold the dry ingredients into the butter mixture just until a dough forms.
Wrap the dough and refrigerate it for at least 1 hour.
Heat the oven to 350°F and line two sheet pans with parchment paper.
Roll the chilled dough to 1/4-inch thickness, cut into 3-inch rounds, and place the cookies 2 inches apart on the pans.
Bake for 10 to 12 minutes until the edges are lightly golden, then cool on the pan for 10 minutes before transferring to a rack to cool completely.
Beat the cream cheese and butter until smooth, then add powdered sugar, milk, and vanilla and beat until creamy.
Spread frosting over the cooled cookies and top with diced strawberries and blueberries.
Refrigerate until ready to serve.

Notes

Chill the dough well before rolling so the cookies hold their shape.
Do not frost the cookies until they are fully cool.
Keep the fruit dry before topping so the frosting stays smooth.
Store assembled mini fruit pizzas in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 mini fruit pizza
Calories: 142
Sugar: 12
Sodium: 111
Fat: 7
Saturated Fat: 4.9
Unsaturated Fat: 1.7
Trans Fat: 0.2
Carbohydrates: 16
Fiber: 0.4
Protein: 1.5
Cholesterol: 20