Ingredients:
- package (16.5 oz / 468g) refrigerated sugar cookie dough
- tablespoon all-purpose flour
- teaspoon granulated sugar
- oz (226g) cream cheese, softened
- /2 cup (113g) unsalted butter, softened
- cup (200g) powdered sugar, sifted
- teaspoon pure vanilla extract
- Pinch of salt
- cups (about 12 oz / 340g) fresh strawberries, hulled and sliced
- cup (about 5 oz / 140g) fresh blueberries
- /4 cup miniature marshmallows or white chocolate chips (optional)
Instructions:
- Preheat oven according to cookie dough package directions (usually 375°F / 190°C). Press the cookie dough evenly onto a parchment-lined 12-14 inch round pizza pan, forming a uniform circle. Poke the dough all over with a fork.
- Bake the cookie base for 12–15 minutes, or until the edges are light golden brown. Remove from the oven and transfer the parchment and crust onto a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually beat in the sifted powdered sugar, vanilla extract, and salt until the mixture is smooth.
- Assemble the Base: Once the crust is completely cool, use an offset spatula to spread the cream cheese filling evenly over the entire surface of the cookie crust.
- Design the Flag - The Blue Field: In one upper corner of the pizza (approximately one-quarter of the area), arrange the blueberries tightly together. Scatter the optional mini marshmallows or white chips amongst the blueberries to mimic stars.
- Design the Flag - The Red Stripes: Starting from the side opposite the blue field, arrange the sliced strawberries in neat, horizontal rows across the remaining area, leaving small gaps between them to represent the white stripes.
- Chill & Serve: Chill the assembled Dessert Pizza for at least 30 minutes to allow the filling to firm up before slicing and serving.