This fruit pizza recipe is made with a cookie dough crust, cream cheese filling and apples, blueberries, grapes, strawberries, and kiwi fruit. Serve for breakfast, brunch or an afternoon snack.

A fruit pizza for breakfast or brunch? What a great way to serve fruit! A cookie dough crust, cream cheese filling and your choice of delicious fruits make a quick and easy tasty treat. Eating fruit doesn't have to be boring!

This fruit recipe tastes great and is so versatile because you can customize it for whatever kind of fruit you like to eat.

Get creative with your fruits and enjoy the produce of the seasons. Fresh fruit works best, but you can still use canned or dried fruit and achieve great results.

You might also enjoy this fruit pizza recipe.

Fruit Pizza Recipe

Prep Time: 30 minutes

Baking Time: 15 minutes

Ingredients:

1 package (18 oz.) refrigerated sugar cookie dough
1/2 cup granulated sugar
1 egg
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 teaspoon vanilla extract
3-5 various fruits, sliced thin

(grapes, blueberries, apples, kiwi fruit, bananas, mandarin oranges, peaches, and strawberries are great fruits to experiment with.) (If you are using canned fruits, be sure to drain them very well and blot with a paper towel to remove the excess moisture.)

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: Unroll the refrigerated sugar cookie dough. Roll into a ball and begin flattening out the dough. Place on a 12 or 14 inch flat pizza pan and keep working the dough until it is spread out to the outer edges of the pizza pan.

Step 3: Bake the cookie dough crust until lightly browned, about 10-12 minutes. Allow to cool completely on a wire baking rack.

Step 4: In a medium bowl, combine the sugar, egg, cream cheese, sour cream and vanilla. Beat until smooth with an electric mixer or whisk.

Step 5: Spread the cream cheese mixture evenly on the cooled cookie crust.

Step 6: Beginning in the center of your crust, place the fruit in a circular fashion layering as you go. Be creative!

Step 7: Refrigerate until you are ready to eat. Use a pizza cutter and cut into 12-16 pie shaped wedges.

If the cream cheese mixture seems too runny, refrigerate for 30 minutes before applying to the cookie crust.

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