Strawberry Pizza Recipe with Sugar Cookie Crust

Strawberry Pizza Recipe with Sugar Cookie Crust

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Strawberry Pizza Recipe with Sugar Cookie Crust is one of those fun treats that combines the joy of dessert and a pizza party in one. It’s sweet, fresh, and surprisingly simple to whip up. If you’ve ever thought about mixing fruit and cookie dough in a way that’s totally shareable, this is your ticket.

Have you ever craved something fruity but still wanted that cookie crunch? This recipe nails both. The sugar cookie crust gives you a soft, buttery base, while the strawberries add a juicy pop of flavor. It’s a crowd-pleaser at gatherings, and honestly, it’s a great way to sneak some fruit into dessert without anyone noticing. Plus, who doesn’t love pizza? This one’s just sweeter and more colorful.

Variations I’ve Tried And Loved

I’ve played around with toppings quite a bit. Sometimes I swap strawberries for a mix of berries—blueberries, raspberries, blackberries you name it. Adding a drizzle of melted white chocolate or a sprinkle of chopped nuts also kicks things up a notch. For a tangy twist, a light spread of cream cheese under the fruit works wonders. Ever tried basil leaves on top? It sounds weird but trust me, it’s a surprising flavor combo that works.

Ingredients for This Strawberry Pizza

Here’s a quick rundown of what you’ll want to have on hand:

Preparing the Crust

I start by preheating the oven to 350°F (175°C). Then, I press the sugar cookie dough evenly into a round pizza pan, making sure the edges are slightly raised to hold the toppings. Baking it for about 15 minutes gives it that perfect golden edge without overcooking.

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Making the Cream Cheese Spread

While the crust cools, I mix the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and creamy. This spread acts like the “sauce” on the pizza and balances the sweetness of the cookie and fruit.

Assembling the Pizza

Once the crust is cool, I spread the cream cheese mixture all over it. Then comes the fun part—arranging the sliced strawberries on top. I like to overlap them slightly for a nice pattern. If I’m feeling fancy, I add a few blueberries or mint leaves for color contrast.

Serving The Strawberry Pizza

This strawberry pizza shines as a dessert at summer barbecues or a sweet brunch option. I usually slice it like a regular pizza, which makes it easy to serve. Pairing it with a cup of iced tea or a light sparkling drink makes for a refreshing combo. Also, it’s a hit with kids because it looks like pizza but tastes like candy.

Helpful Tips

  • Make sure the cookie crust cools completely before spreading the cream cheese; otherwise, it might melt and get runny.
  • Use fresh, ripe strawberries for the best flavor and juiciness.
  • If you want to prep ahead, bake the crust and make the cream cheese spread the day before. Just add the strawberries right before serving to keep them fresh.
  • Don’t overload the pizza with toppings; too much fruit can make it soggy.

Leftovers and Storage

If you have leftovers (which might be rare), cover the pizza with plastic wrap and store it in the fridge. It keeps well for up to two days. Before serving again, let it sit at room temperature for about 15 minutes so the flavors come back to life. Avoid freezing, as the fruit texture changes and the cookie can get crumbly.

Common Mistakes to Avoid

One time, I spread the cream cheese on a warm crust, and the whole thing turned into a melted mess. Lesson learned: always cool the crust first. Also, don’t slice the strawberries too thick; thick slices make it harder to cut clean pieces. Lastly, skipping the vanilla in the cream cheese spread makes it taste flat don’t skip it!

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Nutrition Facts (per serving)

  • Calories: 360 kcal
  • Carbohydrates: 48 g
  • Protein: 4 g
  • Fat: 16 g
  • Fiber: 2 g
  • Sugar: 30 g