The Dessert Pizza We’re Making All Summer

By Karly Campbell

Updated June 12, 2017

When everyone’s favorite frosting (looking at you, Rainbow Chip!) is added to a sugar cookie crust and then topped with cookie crumbles and strawberries, we’re convinced that dreams really do come true.

When an easy summertime dessert concept gets sweeter with Betty Crocker™ Rainbow Chip frosting and sprinkles, the recipe quickly gets moved to the top of the must-make list.

This Rainbow Chip Fruit Pizza looks like it’s ready to party with sprinkles in the cookie crust and on top of the creamy frosting.

This recipe comes together quickly with a few ingredients.

You’ll need:

two pouches of Betty Crocker sugar cookie mix
one cup of butter
two eggs
one container of Betty Crocker Rainbow Chip frosting
fresh strawberries
sprinkles

To start, heat your oven to 375°F. Using a large bowl, mix together the pouches of cookie dough, butter and eggs. Stir in the candy sprinkles. Take half of the dough and press into a 12-inch round pizza pan using your hands. Leave a ½-inch gap around the edges to allow the cookie dough to spread while baking. Bake for about 11 minutes or until cookie crust is golden brown.

Meanwhile, line a cookie sheet with parchment paper. Roll the leftover dough into small balls and place them on the baking sheet. Bake them in the oven for about eight minutes. These cookies will be used for the cookie crumbles on top.

When the cookie crust has cooled thoroughly, spread the frosting over the entire crust.

Add the sliced strawberries and crumble the extra cookies on top. Top with extra sprinkles.

You’ll have leftover cookies, but those will keep beautifully in a cookie jar for another day.