Fanciful Fruit Pizza

A giant sugar cookie crust spread with sweetened cream cheese and topped with rows of fresh strawberries, blueberries, and sliced peaches, all finished with a shiny orange marmalade glaze. It’s a crowd-pleasing dessert that looks like it took way more effort than it actually did.

The crust starts with refrigerated sugar cookie dough pressed flat into a sheet pan and baked until golden. Once cooled, the cream cheese filling (beaten with sugar and vanilla until fluffy) goes on as a smooth, tangy base that holds the fruit in place.

The orange marmalade glaze does double duty: it gives the whole pizza a glossy, professional-looking finish and keeps the fruit from drying out in the fridge.

Kitchen Tips

• Cool the cookie crust completely before spreading the cream cheese. Warm crust melts the filling and turns it runny.
• Use floured fingers when pressing the dough into the pan. It’s sticky and will cling to bare hands.
• Arrange the fruit in a pattern for the best visual impact. Alternating rows of color catches the eye.
• Refrigerate at least 1 hour before cutting so the layers set and slices hold together.

Variations

• Swap the fruit for kiwi slices, mandarin orange segments, and maraschino cherries for a tropical version.
• Use chocolate chip cookie dough for the crust and top with bananas and strawberries.
• Drizzle melted chocolate over the finished pizza for a chocolate-fruit combination.