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Red, White & Blue Fruit Pizza

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.

Sheet pan of patriotic fruit dessert pizza.

The Fourth is almost here.  Wow, July already.  Summer goes by fast!  This past weekend, my youngest and her boyfriend were in for a quick visit (and to do some laundry).  I grilled some flank steak and earlier in the day I made a fruit pizza for dessert.  A Red, White and Blue Fruit Pizza using summer berries.  Yep, I got my patriotic game on.

Red, White & Blue Fruit Pizza ingredients, fresh berries and crust in pan.

I do not know the origins of fruit pizza but I do know I got this recipe from a neighbor on our old block in Chicago.  We were always having a party back in the day on that block.  I'm pretty sure she brought this fruit pizza to a block party, and I loved it and asked for the recipe.  I just stumbled across it in my messy recipe drawer (actually, it's a moving box ~ still!) when I was looking for my flank steak marinade.  Hey, this would be great for the Fourth!

Red, White & Blue Fruit Pizza, apricot glaze in sauce pan to brush on fruit pizza.

The recipe I have, and have made before, uses a combination of fruit.  I decided to use just summer berries in a red, white and blue patriotic theme.  I briefly thought about attempting a flag, but decided against that, given my skill set.  The point is, the berries on the almond cream cheese are pretty festive and patriotic, no matter how it's arranged.

Red, White & Blue Fruit Pizza, slice on white plate next to pan.

The crust for this fruit pizza is made from refrigerated crescent dough, pretty simple.  I'm guessing frozen puff pastry would work as well.  Then a sweet almond cream cheese mixture goes on, topped with the berries.  To finish, I brushed on an apricot glaze and tossed on some toasted almonds.  It looked really pretty and it's the closest I'll ever get to a professional looking pastry tart.  Ha!

Diagonal overhead photo in pan

This Red, White & Blue Fruit Pizza is perfect for all the summer holidays, Memorial Day through Labor Day.  It's easy, delicious, pretty and everyone is wowed by it.  You'll be the hit of the party, I'm telling you.  My family was pretty impressed, but most importantly, it tastes so good.  Try it, you'll like it.  Happy Fourth of July, Kelly

Another great thing to make with summer berries is my Balsamic Berry Sauce.  It's versatile and delicious over ice cream, cheesecake and so much more.

Fruit pizza square on plate with pan in background.

If you’ve tried this Patriotic Dessert Fruit Pizza, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE?  Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.

Fruit pizza square on plate with pan in background.

Red, White & Blue Fruit Pizza

Patriotic fruit pizza squares with fresh summer berries on an almond cream cheese crust. A delicious and colorful dessert, perfect for all of summer's holidays from Memorial Day to Labor Day.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 15 servings
Calories: 248kcal


  • 2 (8-oz.) cans refrigerated crescent dinner rolls (like Pillsbury)
  • 1 tablespoon sugar
  • 1 (8-oz.) package cream cheese, room temperature
  • oz almond paste (half of a 7-oz. tube)
  • ½ teaspoon almond extract
  • 1 lb strawberries, hulled, cut in half
  • ½ lb blueberries
  • ½ lb raspberries
  • ½ cup apricot preserves
  • ¼ cup toasted almond slivers


  • Preheat oven to 375º.  Separate dough into 4 long triangles and place crosswise in an ungreased 15x10x1-inch pan.  Press dough over bottom, into corners and up the sides to form crust.  Pinch and seal perforations and sprinkle with 1 tablespoon sugar.  Bake 14 - 19 minutes until golden brown.  Cool completely on wire rack.
  • Make almond cream cheese filling; put cream cheese in bowl of food processor fitted with steel blade and add the almond paste in small pieces, almond extract, and 2 tablespoons sugar.  Process until smooth.
  • Spread almond cream cheese mixture evenly over cooled crust.  Arrange berries, lengthwise, on top in the following row order: strawberries, blueberries, raspberries, blueberries.  Repeat and end with a row of strawberries.
  • Heat apricot preserves in small saucepan until melted.  Brush melted preserves all over fruit to coat and make shiny.  Sprinkle with toasted almonds.  Cover and store in refrigerator.  Cut into squares, serve on plates with forks.

Recipe Notes

  • Recipe calls for refrigerated crescent dinner rolls, you can also use crescent dough sheets which is still 2 cans.  Just arrange in pan as directed and then seal just the one seam.
  • I'm sure frozen puff pastry dough would work as well.  I've never used it before, just follow the package directions and arrange in a 15x10-inch rectangle.
  • I've also seen fruit pizza/tarts that use refrigerated cookie dough.
  • Almond paste comes in a tube and can be found in the baking isle.  Do not confuse almond paste with marzipan, it's not the same thing. 
  • Almond paste is firm but pliable.  I recommend cutting it in smaller pieces when adding to the food processor.  It will blend easier with the cream cheese.
  • The fruit amounts are approximate.  Feel free to arrange in a flag shape.
  • You can also use other combinations of fruit, like berries, grape halves, mandarin oranges and kiwi.
  • To toast almonds, scatter on a baking sheet and bake at 375º for 5 to 10 minutes, stirring occasionally, until golden brown.
  • Lastly, I do not know where my neighbor got this recipe.  It is copied out of a magazine I think, over 20 years ago.  If you recognize it, let me know and I'll give credit where credit is due.


Calories: 248kcal Carbohydrates: 29g Protein: 4g Fat: 15g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 4g Cholesterol: 15mg Sodium: 288mg Potassium: 141mg Fiber: 3g Sugar: 14g Vitamin A: 236IU Vitamin C: 24mg Calcium: 42mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
4.67 from 3 votes (1 rating without comment)
Recipe Rating


Thursday 4th of July 2019

From one Chicago girl to another I like it!

Dan from Platter Talk

Monday 28th of May 2018

Uncle Sam would love this festive and patriotic dessert and so will our family. We're not waiting for the fourth of July to put this beauty together though because tomorrow is Memorial day and we have it all ready to go! Thanks for the beautiful inspiration!


Wednesday 30th of May 2018

Aww, thanks so much, glad you liked it. It’s perfect for Memorial Day, the Fourth and Labor Day.