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Strawberry Pizza With Sugar Cookie Crust

Strawberry pizza with sugar cookie crust features a buttery golden baked crust topped with tangy cream cheese and glossy strawberry rings. Slice into wedges for a jam-brushed finish that sets after chilling.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie crust
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Cream cheese layer and topping
  • 8 oz cream cheese, softened
  • 0.33 cup powdered sugar
  • 1.5 lb fresh strawberries, hulled and sliced
  • 0.25 cup strawberry glaze or jam

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie crust
  1. Preheat the oven to 350F and press the cookie dough into a greased 12-inch pizza pan. Spread it evenly so the base bakes uniformly.
  2. Cream the unsalted butter and granulated sugar until fluffy, then beat in the large egg and vanilla extract. Mix in the all-purpose flour, baking powder, and salt until a soft dough forms.
  3. Press the dough evenly into the pan and bake for 12-15 minutes until the edges are golden. Cool completely so the cream cheese layer won’t melt.
Assemble the strawberry pizza
  1. Beat the cream cheese and powdered sugar until smooth and spreadable, then spread over the cooled crust. Cover the surface in an even layer.
  2. Arrange the sliced fresh strawberries in overlapping circles over the cream cheese layer. Work from the outside in for a tight, ringed pattern.
  3. Brush the strawberries with warmed strawberry glaze or jam and chill for 30 minutes before slicing. The glaze will look glossy and the filling will set cleanly.

Notes

For the cleanest slices, chill until firm (30 minutes is enough; up to 1 day in the refrigerator). Store covered in the fridge for up to 3 days; the crust may soften slightly over time. For a lighter option, use reduced-fat cream cheese in the topping without changing the method.