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Fresh Berry Sugar Cookie Fruit Pizza #Recipe #Dessert #July4th

Course Dessert
Cuisine American


  • Crust
  • 1 ½ Cups AP Flour
  • ½ teas. Baking Powder
  • ½ teas. Salt
  • ½ Cup Butter Softened
  • ½ Cup Sugar
  • 1 Egg
  • 1 Tbsp. Milk
  • ½ teas. Vanilla
  • Topping
  • 8 oz. Cream Cheese softened
  • ¼ Cup Sugar
  • ½ teas. Vanilla
  • ½ Pint Strawberries
  • ½ Pint Blackberries
  • ½ Pint Blue Berries
  • ½ Pint Raspberries
  • ¼ Cup Peach Preserves
  • 2 Tbsp. warm water


  1. Crust
  2. In a small bowl sift together the Flour, Salt and Baking Powder, set aside.
  3. In a large bowl cream together the Sugar and Butter until light and fluffy. Then beat in the Egg, Vanilla and milk.
  4. Slowly add the flour until a moist dough forms, just pulling away from the sides of the bowl.
  5. Form the dough into a log on a piece of plastic wrap or wax paper and tightly wrap. Refrigerate at least 20 minutes.
  6. Preheat oven to 375F
  7. Take the dough and turn out onto a lightly floured, or powdered sugared surface. Form into a round and roll out into a pizza crust approximately 1/3” thick. Use your fingers to keep the round shape and fill in the cracks that form at the edges.
  8. Place onto a nonstick cookie sheet and bake until the center is slightly firm to the touch, 12-14 minutes. Let cool completely.
  9. Topping
  10. In a bowl cream together the Cream Cheese, Vanilla and Sugar.
  11. Slice Strawberries thinly.
  12. Cut Raspberries, Blueberries and Blackberries in half.
  13. Spread Cream Cheese over the cookie.
  14. Arrange fruit on top of the Cream Cheese.
  15. In a small bowl mix the preserves and warm water. Should be syrupy not watery. Strain into another
  16. bowl through a fine mesh strainer to remove large pieces.
  17. Use preserves to lightly glaze the fruit.