Fresh Fruit Pizza Cookie

A giant chocolate chip cookie pressed into a pizza pan, topped with sweetened cream cheese and arranged with fresh fruit in a colorful flower pattern. This is the dessert that steals the show at every summer party.

The cookie crust bakes for 12 to 15 minutes until golden and puffed, then cools completely before the cream cheese goes on. That cooling step is not negotiable. Warm cookie melts the cream cheese into a runny mess. Once cooled, the sweetened vanilla cream cheese spreads into a smooth, tangy layer that acts as the glue for all the fruit.

Pineapple wedges ring the outside, then kiwi slices, bananas, and raspberries arrange in a flower pattern toward the center. A brush of warm apricot jam over everything adds a glossy sheen and keeps the fruit from drying out. Slice it into wedges like a pizza and serve.

Chef Tips

• Press the cookie dough evenly across the pan. Thin spots overbake while thick spots stay doughy.
• Cool the cookie completely on a wire rack before adding the cream cheese. Patience here is everything.
• Slice bananas last and arrange just before serving. They brown quickly and no amount of jam glaze prevents it entirely.
• Warm the apricot jam slightly so it brushes smoothly without dragging the fruit out of place.

Variations

• Use sugar cookie dough instead of chocolate chip for a milder, sweeter base.
• Swap the fruit for whatever’s in season: strawberries, blueberries, mango, or peaches all work.
• Add a drizzle of melted chocolate over the finished pizza for a chocolate-fruit combo.