Ingredients:

  • 16.5 oz refrigerated sugar cookie dough
  • 1 tbsp All-purpose flour
  • 8 oz Full-fat cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Lemon zest
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup fresh blueberries
  • 2 kiwis, peeled and sliced
  • 1/2 cup mandarin orange segments
  • 1/4 cup apricot preserves

Instructions:

  1. Preheat your oven to 180°C. Grease a 30cm pizza pan lightly with butter.
  2. In a small bowl, crumble the 16.5 oz refrigerated sugar cookie dough and knead in the 1 tbsp All purpose flour until fully incorporated. This tiny bit of flour is my secret for a crust that doesn't shatter when you cut it.
  3. Press the dough evenly into the prepared pan, leaving about 1cm of space at the edges as it will spread. Bake for 12 minutes until the edges are just barely golden and the center no longer looks wet. > Chef's Tip: Do not overbake! The crust will continue to firm up as it cools on the counter.
  4. While the crust cools completely, beat the 8 oz cream cheese and 1/4 cup butter together with a hand mixer until smooth.
  5. Add the 2 cups powdered sugar one cup at a time, followed by the 1 tsp vanilla extract and 1/2 tsp lemon zest. Whip for 2 minutes until the texture is light, airy, and holds a soft peak.
  6. Once the crust is stone cold, spread the frosting in a thick layer, leaving a small border. Arrange the 1 cup strawberries, 1/2 cup blueberries, 2 kiwis, and 1/2 cup mandarin segments in concentric circles or a random pattern. Work from the outside in to ensure the most visual impact.
  7. Warm the 1/4 cup apricot preserves in the microwave for 15 seconds. Strain out any large fruit chunks if necessary. Gently brush the liquid over the fruit until every piece is glistening and sealed. Chill the entire pizza for at least 30 minutes before slicing to allow the flavors to meld.