Red, white and blue patriotic fruit dessert pizza squares with fresh berries on an almond cream cheese crust, perfect for all the summer holidays from Memorial Day to Labor Day.
The Fourth of July is almost here — and summer really flies by. Recently I had family over for a quick visit, so I grilled flank steak and made a festive dessert: a Red, White & Blue Fruit Pizza piled with summer berries. It’s bright, easy to assemble and fits perfectly into patriotic tablescapes.
I don’t know the exact origins of fruit pizza, but this recipe came from a neighbor I had years ago in Chicago. She brought it to a block party and I loved it enough to ask for the recipe. I recently found the card while searching for a flank steak marinade and thought it would be perfect for the Fourth.
The version I have traditionally uses a variety of fruit, but for a patriotic presentation I use only summer berries. I considered crafting an exact flag pattern but decided the arranged rows of strawberries, blueberries and raspberries look festive enough and are much simpler to execute.
The crust is made from refrigerated crescent dough for ease, though frozen puff pastry should work as well. A sweet almond-cream cheese filling spreads over the cooled crust, then the fresh berries are arranged on top. A warmed apricot glaze gives the fruit a glossy finish, and a sprinkling of toasted almond slivers adds a light crunch and a pretty finish.
This Red, White & Blue Fruit Pizza is ideal for summer gatherings from Memorial Day through Labor Day. It’s attractive, simple to make ahead, and always gets compliments — plus it tastes great. Give it a try this holiday weekend.
If you make this Patriotic Dessert Fruit Pizza, please leave a rating or comment — I love hearing how recipes worked for you.
Red, White & Blue Fruit Pizza
Ingredients
- 2 (8-oz.) cans refrigerated crescent dinner rolls (or crescent dough sheets)
- 1 tablespoon sugar
- 1 (8-oz.) package cream cheese, room temperature
- 3½ oz almond paste (half of a 7-oz. tube)
- ½ teaspoon almond extract
- 1 lb strawberries, hulled and halved
- ½ lb blueberries
- ½ lb raspberries
- ½ cup apricot preserves
- ¼ cup toasted almond slivers
Instructions
- Preheat oven to 375ºF. Separate dough into 4 long triangles and place crosswise in an ungreased 15x10x1-inch pan. Press dough over the bottom, into the corners and up the sides to form a crust. Pinch and seal perforations and sprinkle with 1 tablespoon sugar. Bake 14–19 minutes until golden brown. Cool completely on a wire rack.
- Make the almond cream cheese filling: place cream cheese in the bowl of a food processor fitted with the steel blade. Add almond paste in small pieces, almond extract and 2 tablespoons sugar. Process until smooth.
- Spread the almond cream cheese mixture evenly over the cooled crust. Arrange berries in lengthwise rows in this order: strawberries, blueberries, raspberries, blueberries. Repeat the pattern and finish with a row of strawberries.
- Heat the apricot preserves in a small saucepan until melted. Brush the melted preserves over the fruit to coat and add shine. Sprinkle with toasted almond slivers. Cover and store in the refrigerator. Cut into squares and serve.
Recipe Notes
- The recipe calls for refrigerated crescent dinner rolls; you can also use crescent dough sheets (still two cans) — arrange in the pan as directed and seal the seam.
- Frozen puff pastry should work as a substitute; follow package directions and form a 15×10-inch rectangle.
- Some variations use refrigerated cookie dough for the base.
- Almond paste comes in a tube in the baking aisle; do not confuse it with marzipan. Cut the almond paste into smaller pieces so it blends easily with the cream cheese.
- Fruit amounts are approximate — feel free to arrange in a flag shape or another pattern.
- Other fruit combinations work well, such as grapes, mandarin oranges and kiwi.
- To toast almonds, scatter them on a baking sheet and bake at 375ºF for 5–10 minutes, stirring occasionally until golden brown.