Go Back

Cottage Cheese Fruit Pizza

Cottage cheese fruit pizza with a baked sugar cookie crust and a smooth, protein-rich cottage cheese layer. Top with a rainbow of fresh strawberries, blueberries, kiwi, and mango for a colorful, no-fuss dessert that’s ready to slice after cooling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

sugar cookie dough
  • 1 can (16.5 oz) sugar cookie dough
full-fat cottage cheese
  • 1.5 cup full-fat cottage cheese
honey
  • 2 tbsp honey
vanilla extract
  • 1 tsp vanilla extract
strawberries
  • 1 cup sliced strawberries
blueberries
  • 0.5 cup blueberries
kiwi
  • 1 kiwi
mango
  • 0.5 cup sliced mango
fresh mint leaves
  • 2 tbsp fresh mint leaves

Equipment

  • 1 cast iron skillet

Method
 

Bake the crust
  1. Preheat the oven to 350°F, then press the sugar cookie dough evenly into a round pizza pan or cast-iron skillet. Press firmly for an even thickness.
  2. Bake at 350°F for 18–20 minutes, until golden around the edges. Let the crust cool completely before you top it.
Make the cottage cheese layer
  1. Blend the full-fat cottage cheese, honey, and vanilla extract until completely smooth and creamy, about 1 minute. Stop and scrape as needed for a lump-free texture.
Assemble and serve
  1. Spread the cottage cheese mixture evenly over the cooled cookie crust. Use gentle pressure to keep the crust from cracking.
  2. Arrange the strawberries, blueberries, kiwi, and sliced mango on top in a colorful pattern, working from the outside in. Keep the fruit in neat rows for a pizza-like look.
  3. Garnish with fresh mint leaves, then slice into wedges to serve. Add mint right before serving so it stays bright.
Store
  1. Store leftovers covered in the fridge for up to 2 days. Keep it chilled to maintain the creamy layer.

Notes

Pro tip: make sure the cookie crust is fully cooled before spreading the cottage cheese so the topping doesn’t loosen. Refrigerate leftovers covered for up to 2 days; freezing is not recommended due to fruit texture changes. For a lower-sugar option, replace the honey with a honey-style sugar-free syrup (or reduce to taste) and use fresh fruit as the main sweetness.