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+ servings
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.
Course Dessert
Cuisine American
Keyword berry pizza, dessert pizza, fruit pizza
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 servings
Calories 248kcal
Author Kelly


  • 2 (8-oz.) cans refrigerated crescent dinner rolls (like Pillsbury)
  • 1 tbsp sugar
  • 1 (8-oz.) package cream cheese, room temperature
  • oz almond paste (half of a 7-oz. tube)
  • ½ tsp 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 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