Fruit Pizza

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16.5 oz. refrigerated chocolate chip cookie dough

12 oz. softened cream cheese (I used Neufchâtel)

1/4 cup sugar

1 teaspoon vanilla

Assorted fruit, sliced


Heat oven to 350°F. Spray a 12-inch pizza pan with nonstick cooking spray. Slice / break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake according to package directions (and your oven), until golden brown. The package reads 16 – 20 minutes my cookie crust took about 10 minutes in my oven.  Allow to cool completely on cooling rack, about 45 minutes.

Mix softened cream cheese, sugar and vanilla until sugar is incorporated. Spread mixture over cooled crust with offset spatula.

Arrange cut fruit on pizza. 

Refrigerate until chilled, at least 1 hour. Cut into slices and serve!


If desired, glaze top of fruit with apricot or apple jelly, heated in microwave 10-15 seconds until brushable. (I always omit this step).

Best flavor when served within a few hours of preparing so chocolate chip cookie crust doesn't get soggy, but we have enjoyed a slice a couple of days later.

To make ahead, bake the cookie dough crust a day in advance and cover with plastic wrap and leave on counter. Mix the cream cheese filling and place in fridge, allowing mixture to warm up briefly for easier spreading when ready to assemble.

If using slice bananas, consider using pineapple pieces or tidbits, so you have drained pineapple juice to soak banana slices in, to keep from turning brown.