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 approaching and summer feels short and busy. This fruit pizza is an easy, festive dessert that celebrates ripe summer berries. I first made this recipe years ago after getting it from a neighbor during my time in Chicago. It resurfaced while I was hunting for a marinade and I realized it would be perfect for a holiday dessert: colorful, simple, and crowd-pleasing.
Fruit pizzas come in many variations, often with mixed fruit and different bases. For this version I chose to focus on summer berries and a patriotic red, white and blue presentation. You can arrange the berries in rows, a flag pattern, or scatter them freely—the result is equally vibrant and delicious.
The crust is surprisingly simple: refrigerated crescent roll dough pressed into a rimmed baking pan and baked until golden. A sweet almond-cream cheese spread is blended until smooth and spread over the cooled crust. Fresh strawberries, blueberries, and raspberries add color and flavor, and a light apricot glaze brushed over the fruit gives shine and a subtle sweetness. Toasted almond slivers add crunch and a lovely finish.
This dessert is ideal for summer gatherings from Memorial Day through Labor Day. It looks impressive, serves a crowd, and is easy to adapt. Use local berries when they are at their peak for the best flavor. If you prefer a different base, refrigerated cookie dough, crescent dough sheets, or even puff pastry should work—see the notes in the recipe section for details and tips.
Below is the cleaned recipe content. It keeps the essential ingredients, clear instructions and helpful notes so you can recreate this patriotic fruit pizza at home. The directions are straightforward and the total time is under an hour, making it an accessible choice for hosts who need something pretty and tasty without a lot of fuss.
Red, White & Blue Fruit Pizza
Ingredients
- 2 (8-oz.) cans refrigerated crescent dinner rolls (or crescent dough sheets)
- 1 tablespoon sugar (for sprinkling the crust)
- 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 the dough into four long triangles and place them crosswise in an ungreased 15x10x1-inch baking pan. Press the dough across the bottom, into the corners and up the sides to form a crust. Pinch and seal perforations, sprinkle with 1 tablespoon sugar, and bake for 14–19 minutes until golden brown. Cool completely on a wire rack.
- Make the almond cream cheese filling: place the cream cheese in the bowl of a food processor fitted with the steel blade. Add the almond paste cut into small pieces, the almond extract, and 2 tablespoons sugar. Process until smooth and well combined.
- Spread the almond cream cheese mixture evenly over the cooled crust. Arrange the berries in rows across the top in this sequence: strawberries, blueberries, raspberries, blueberries. Repeat the pattern and finish with a row of strawberries, or arrange the fruit however you prefer.
- Heat the apricot preserves in a small saucepan until melted or warm enough to brush. Brush the melted preserves over the fruit to coat and add shine. Sprinkle the toasted almond slivers over the top. Cover and store the pizza in the refrigerator until ready to serve. Cut into squares and serve chilled.
Recipe Notes
- This recipe calls for refrigerated crescent dinner rolls; crescent dough sheets (two cans total) will also work—arrange in the pan and seal seams as directed.
- Frozen puff pastry can be substituted; follow the package directions and form a 15×10-inch rectangle before baking.
- Refrigerated cookie dough is another alternative used in some fruit pizza variations.
- Almond paste typically comes in a tube in the baking aisle. It is firmer than marzipan; do not substitute marzipan unless you account for its different texture and sweetness.
- Cut the almond paste into small pieces before adding to the food processor so it blends smoothly with the cream cheese.
- Fruit amounts are approximate—feel free to vary the berries or arrange them into a flag pattern for a patriotic look.
- Other fruit combinations work well too: grapes, mandarin oranges, kiwi, or a mix of seasonal fruit.
- To toast almonds: spread them on a baking sheet and bake at 375ºF for 5–10 minutes, stirring occasionally, until golden brown.
- The origin of this recipe is from a neighbor and may have been copied from a magazine years ago. If you recognize it, consider this a shared family favorite.
Nutrition
Calories: 248 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 6 g | Fiber: 3 g | Sugar: 14 g
Sodium: 288 mg | Potassium: 141 mg | Vitamin A: 236 IU | Vitamin C: 24 mg | Calcium: 42 mg | Iron: 1 mg
This Red, White & Blue Fruit Pizza is simple to prepare, visually striking and a seasonal crowd-pleaser. It’s a great way to showcase fresh berries and to add a festive dessert to any summer gathering. Serve chilled, cut into squares, and enjoy the bright flavors of ripe fruit, creamy almond filling, and a crisp baked crust. Happy summer and enjoy the celebration.