Description
When summer rolls around and the 4th of July celebrations start to heat up, I love nothing more than bringing out fun, colorful desserts that everyone can enjoy — especially those that celebrate our patriotic spirit! This vibrant fruit pizza combines a soft, buttery sugar cookie crust with a zingy cream cheese lime frosting and fresh red, white, and blue fruit — making it a crowd-pleaser perfect for summer BBQs, picnics, and family gatherings.
Ingredients
- 1 refrigerated Pillsbury sugar cookie dough (about 16.5 oz)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tablespoons milk (for frosting consistency)
- 1 teaspoon vanilla extract
- Zest of 1 lime (adds a fresh citrus kick)
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced thin (about 1/8 inch)
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line your pizza pan with parchment paper and lightly spray with non-stick cooking spray.
- Press the sugar cookie dough evenly into the pan, shaping it like a pizza crust. Bake for 12-14 minutes or until edges are lightly browned. Let cool completely — this is key to keep the frosting from melting.
- Make the cream cheese frosting: In a mixing bowl, beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then milk and vanilla extract until you reach a spreadable consistency. Stir in lime zest for that fresh pop of flavor.
- Spread the frosting evenly over the cooled cookie crust.
- Prepare your fruit: Rinse and dry berries thoroughly. Slice strawberries thinly for an even layer.
- Arrange the fruit on the frosting in a patriotic pattern — start with a circle of blueberries in the center, then add rows or stripes of strawberries and raspberries to mimic the red, white, and blue theme.
- Chill the fruit pizza for at least 30 minutes before serving to set the frosting and let flavors meld.
Notes
Always use parchment paper to prevent sticking and make cleanup easier. Slice fruit uniformly for a polished presentation—about 1/8 inch thick works best. Avoid watery fruits to keep the sugar cookie crust crisp and prevent sogginess. Use a pizza cutter for clean, neat slices — it’s easier than a knife! Pro tip: Fresh raspberries can sometimes be tricky — pick through them carefully to remove any spoiled ones. Make-ahead: bake crust and prepare frosting up to a day before, assemble just before serving for freshest results. Store leftovers tightly covered in fridge and enjoy within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg