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Under the Sea Fruit Pizza

A fun and creative ocean-themed dessert featuring a soft sugar cookie crust, cream cheese frosting, and sea creatures made from fresh fruit.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 roll refrigerated sugar cookie dough 16.5 oz
Frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
Fruit Decorations
  • 1 pint fresh strawberries sliced for fish bodies
  • 2 kiwis peeled and sliced for turtle shells
  • 1 cup green grapes halved for turtle heads/legs
  • 1 can mandarin oranges drained, for fish fins
  • 0.5 cup blueberries for bubbles
  • 1 tbsp candy eyeballs for faces

Equipment

  • 10x15 inch baking sheet
  • Electric Hand Mixer
  • Offset spatula
  • Cutting board and knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 10x15 inch rimmed baking pan.
  2. Press the sugar cookie dough evenly into the bottom of the pan to form a single, flat crust layer.
  3. Bake for 12-15 minutes until the edges are light golden brown. Let cool completely on a wire rack.
  4. In a bowl, beat the softened cream cheese and butter until smooth. Add vanilla and gradually beat in powdered sugar until fluffy.
  5. Spread the frosting over the completely cooled cookie crust in a wavy pattern to resemble ocean water.
  6. Create fish using halved strawberries for the body/tail and mandarin orange segments for the fins.
  7. Create turtles using kiwi slices for the shell and halved/quartered green grapes for the head and flippers.
  8. Add blueberries for water bubbles, thin green fruit strips for seaweed, and place candy eyeballs on the animals.
  9. Slice into squares and serve immediately, or chill in the refrigerator until ready to serve.

Notes

Ensure the cookie crust is 100% cool before adding the frosting, otherwise, it will melt. Pat your washed fruit completely dry to prevent the frosting from getting watery.