Ingredients
Method
- Preheat your oven to 350°F. Take your sugar cookie dough and press it evenly into a greased 12-inch pizza pan or a rectangular baking sheet. Bake for 10 to 12 minutes until it is a very light golden brown.
- Once the crust comes out of the oven, set it on a wire rack. Let it sit until it reaches room temperature. For the best results, place the cooled pan in the refrigerator for another 20 minutes.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is light and fluffy. Using room temperature cream cheese is vital here
- Use an electric mixer on medium speed for about two minutes to ensure the sugar is fully incorporated and the texture is like a smooth cloud.
- Use an offset spatula or the back of a large spoon to spread the cream cheese mixture over the cold cookie crust. Leave about half an inch of space around the edges to mimic a real pizza crust.
- You can place the kiwi rounds first, followed by a ring of strawberries, then the mandarin oranges, and finally a pile of blueberries in the very middle. Press the fruit gently into the cream cheese so it stays in place.
Shine Glaze (Optional)
- In a small microwave-safe bowl, mix the apricot preserves and water. Heat it for 15 seconds until it becomes liquid, then stir it until smooth. Use a pastry brush to lightly dab the glaze over the fruit.
Notes
The biggest mistake is overbaking the cookie crust. Because the dough is spread thin, it goes from perfect to burnt very quickly. It might look a little underdone when you pull it out of the oven, but it will firm up as it cools.
If the crust is too hard, it will be impossible to cut into clean slices, and your guests will struggle to eat it. Aim for a “soft-bake” texture.