1/4cupRed fruit - sliced strawberries(or raspberries)
1/3cupOrange fruit - mandarin orange slices(canned or fresh, or sliced peaches or apricots)
1/3cupYellow fruit - diced mango(canned or fresh, or starfruit)
1/2cupGreen fruit - halved and sliced kiwi(or halved green grapes)
3/4cupBlue fruit - blueberries(or concord grapes, seeded and halved)
1cupPurple fruit - halved blackberries(or red grapes, which actually look kind of purple!)
Preheat oven and prepare baking pan. Preheat your oven to 350 degrees F. Line a 14" circular pizza pan or stone with parchment paper (or grease the pan).
Make the sugar cookie crust dough. In a large bowl, make the dough for the sugar cookie crust. Beat together the butter (1/2 cup), sugar (3/4 cup), and egg for 2-3 minutes using an electric mixer until light and fluffy. Add the almond extract (1 teaspoon), baking powder (1/4 teaspoon), and kosher salt (1/4 teaspoon). Mix together until combined. Add the flour and mix until everything is just combined.
Form and bake the sugar cookie crust. Place the dough in the center of the prepared circular pan. Place a piece of plastic wrap over it. Use your hands to press down on the dough and form a circle shape, leaving about 1/2" of room at the edge to allow for expansion. Peel the plastic wrap off and bake at 350 degrees F for about 15 minutes (longer for a more well-done crust). Allow to cool completely (I placed mine on a wire rack and stuck it in the fridge for a while to speed up the cooling process).
Make the cream cheese frosting. In a large bowl, mix together the cream cheese (8 oz.), salted butter (1/2 cup), and powdered sugar (1 1/2 cups) with an electric mixer on high speed until smooth and well-mixed.
Frost the cookie crust. Once the crust has cooled, use an offset spatula or silicone spatula to spread a layer of cream cheese frosting over the crust, leaving a little room at the edge. You may have some frosting left over, depending on how big you made the crust and how thick of a layer you want (you can freeze any leftovers for later!).
Decorate! Start in the center with strawberries (red), and work your way out in concentric circles with the mandarin oranges (orange), mangoes (yellow), kiwis (green), blueberries (blue), and sliced blackberries (purple). Feel free to switch up which fruit you start with or decorate in different patterns for different occasions!
Slice and serve. The fruit pizza is easier to slice when it's cool, so I recommend refrigerating it for about 30 minutes prior to serving.
If using unsalted butter in the sugar cookie crust and/or the cream cheese frosting, add 1/4 teaspoon more salt to each.
Decoration options: This rainbow fruit pizza recipe can be used as a base for other fruit color combinations and decoration patterns - feel free experiment with your favorite kinds, seasonal fruits, or any fruit you have around the house you need to use up!
If you don't have a 14" circular pizza pan, you can just use a rimmed baking sheet and form a rectangle shaped fruit pizza. You can also form the sugar cookie crust in a parchment-lined oven safe 12-inch skillet - but cook it for longer, as it will be thicker.
Make it gluten-free by substituting a GF flour substitute at a 1:1 ratio.