Cookie Pizza

Cookie Pizza

As colorful as the 4th of July! Pizza and dessert, all in one!


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Serves: 12 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 1 package (18 oz) refrigerated sugar cookie dough
  • 1/2 cup whipping cream (unwhipped)
  • 228.57 g lowfat vanilla yogurt
  • 1 pint basket California strawberries (about 12 oz), stemmed and halved
  • 1 cup fresh blueberries


Heat oven to 350F. Grease and flour bottom and side of 14-inch pizza pan.

With floured hands, press cookie dough evenly onto bottom of pan. Bake in center of preheated oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack.

In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate.

Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top. Serve immediately cut into wedges.

Thanks to Recipe and photo provided courtesy of the California Strawberry Commission. California Strawberry Commission. All rights reserved.