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This patriotic fruit pizza features a sugar cookie crust, creamy fruit dip layer, and fresh fruit to celebrate the holiday in style! You can also use my go-to cream cheese frosting or classic vanilla buttercream frosting under your red and blue fruit, or use any color of fruit to keep this as a traditional fruit pizza recipe.
WHY YOU’LL LOVE THIS FRUIT PIZZA RECIPE
My 4th of July fruit pizza recipe is simple, tasty, and so beautiful. It is the perfect holiday dessert recipe for any fourth of July get together (or Memorial Day, Labor Day, or any of the patriotic holidays!), and adults and kids alike are going to be crazy for this fruit pizza.
Instead of making it in a pie or tart pan, you’ll simply shape the cookie dough into a 10 inch round and bake it like a pizza crust. Then, you’ll top it off with the easy-to-make fruit dip and arrange the fresh fruit on top according to your liking!
Best of all, you can prepare the separate components a day ahead of time so that on July 4th, all you do is assemble and serve.
INGREDIENTS FOR FOURTH OF JULY FRUIT PIZZA
The ingredients for my 4th of July fruit pizza are simple and come together super easily. You need a simple sugar cookie crust, 2-ingredient creamy fruit dip layer, and a fresh fruit layer on top for a simple red and blue design.
USE MY FAVORITE SUGAR COOKIE RECIPE FOR THE CRUST
The sugar cookie base for this fruit pizza comes from my funfetti sugar cookie cake. It is a classic sugar cookie recipe that comes together in just minutes, and there is no need to chill it prior to baking. With both vanilla and almond extracts, this cookie has loads of flavor.
For the sugar cookie cake base, you will need:
• all-purpose flour
• baking soda
• unsalted butter
• granulated sugar
• vanilla extract
• almond extract
USE MY FAVORITE EASY FRUIT DIP RECIPE FOR THE WHITE TOPPING
All you need for the fruit dip topping is softened cream cheese and marshmallow creme. The combination of these two ingredients is tangy and sweet and pairs perfectly with the sugar cookie and fresh fruit! If you want some extra flavor, feel free to add a dash of extract like vanilla, almond, or even lemon extract.
For the fruit dip layer, you will need:
• cream cheese
• marshmallow creme
• desired extract
USE RED AND BLUE FRUIT FOR THE GARNISH
I like to use red and blue fruits here to keep it patriotic! Plus, fresh berries go perfectly with the white fruit dip. However, you can throw in other fruits like mango and kiwi if you want to make this a traditional fruit pizza.
For the fruit garnish, you will need:
HOW TO MAKE THIS PATRIOTIC DESSERT
Truthfully, you can prepare this July 4th dessert in two different orders, and I do not prefer one over the other. I made the fruit dip a day ahead of time so it was ready to go, but you can also bake the sugar cookie base first and make the fruit dip while it cools.
Whatever workflow makes the most sense for you is fine, but below you’ll find instructions for starting with the cookie base.
MAKE THE SUGAR COOKIE BASE
Start by lining a 12″ pizza pan with parchment paper, then set it aside.
Next, combine your dry ingredients by tossing together the flour, baking soda, and salt.
Next, whisk together the butter and sugar until smooth. Add the egg, egg yolk, and extracts and whisk again until completely combined.
Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Then, using your hands, press the cookie dough into a 10″ circle on the prepared pizza pan, doing your best to keep it spread evenly.
You’ll bake the cookie cake for 16-18 minutes until edges are set and just begin to lightly brown. For a crunchier crust, bake 1-2 additional minutes and check for desired doneness. Remove the cookie crust from oven and allow it to cool on a wire rack completely before adding the fruit dip layer.
SOFT SUGAR COOKIE CRUST FAQs
MAKE THE CREAMY FROSTING LAYER
Next up, we’ll make the creamy fruit dip.
Add the cream cheese and the marshmallow creme to a medium size bowl or the bowl of a stand mixer.
Using a handheld mixer or the paddle attachment, beat the cream cheese and marshmallow together on medium-high speed until smooth.
Turn off the mixer, add extract, if using, and beat again on low speed. Allow dip to chill in the refrigerator while you wait for the crust to cool completely. If the cookie is ready, no need to chill the fruit dip before continuing.
FROSTING LAYER FAQs
ARRANGE THE FRUIT
When your cookie crust is completely cool, you’re ready to assemble the fruit pizza.
Spread the marshmallow and cream cheese mixture into an even layer on the cookie with an offset spatula or a spoon, leaving about 1″ of border for a “crust” around the pizza.
Arrange the fruit in concentric circles in desired pattern. You can make them as close together or as far apart as you wish. Feel free to be creative here!
Allow fruit pizza to chill in refrigerator for at least 1 hour before serving. Cut into slices like a pizza. Store leftovers covered tightly in the refrigerator up to 4 days. I do not recommend freezing fruit pizza, but you can definitely make it ahead!
CAN I MAKE THIS SUGAR COOKIE PIZZA AHEAD OF TIME?
You can absolutely make this easy dessert pizza ahead of time! In fact, preparing certain components ahead of time will save time on the day that you want to serve your red, white, and blue fruit pizza.
Simply prepare the cookie crust and creamy fruit dip a day ahead of time. Cover them both well and store in the fridge until you are ready to assemble the fruit pizza the next day.
4th of July Fruit Pizza Recipe
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170g) unsalted butter melted
- 1 and ¼ cup (250g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
FRUIT DIP LAYER
- 8 ounces (225g) block cream cheese1 softened to room temperature
- 7 ounces (198g) marshmallow creme
- OPTIONAL: ¼ teaspoon desired extract2
- 8 large strawberries sliced into thin slices
- ½ pint fresh blueberries
- ½ pint fresh raspberries
- Preheat the oven to 350ºF (177ºC). Line a 12" pizza pan with parchment paper. Set aside.
- In a large bowl, toss together the flour, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the butter and sugar until smooth. Whisk in the egg, egg yolk, and extracts until completely combined.
- Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Using your hands, press the cookie dough into a 10" circle on the prepared pizza pan, doing your best to keep it spread evenly. Bake the cookie cake for 16-18 minutes until edges are set and begin to lightly brown. For a crunchier crust, bake for 1-2 additional minutes and check for desired doneness. Remove from oven and allow to cool on a wire rack completely before adding the fruit dip layer.
FRUIT DIP LAYER
- Add the cream cheese and the marshmallow creme to a medium size bowl or the bowl of a stand mixer. Using a handheld mixer or the paddle attachment, beat the cream cheese and marshmallow together on medium-high speed until smooth.
- Turn off the mixer, add extract, if using, and beat again on low speed. Allow dip to chill in the refrigerator while you wait for the cookie crust to completely cool. If the cookie is ready, no need to chill the fruit dip before continuing.
- When your cookie crust is completely cool, spread the frosting onto the cookie with an offset spatula or a spoon, leaving about 1" of border for a "crust" around the pizza.
- Arrange fruit in concentric circles in desired pattern. You can make them as close together or as far apart as you wish. Get creative!
- Allow fruit pizza to chill in the refrigerator for at least 1 hour before serving. Cut into slices like a pizza. Store leftovers covered tightly in the refrigerator up to 4 days. I do not recommend freezing fruit pizza, but see note #3 below for make ahead instructions.
- Cream cheese: use full fat or lower fat cream cheese. Consider using strawberry cream cheese or other fruit-flavored cream cheese to make your own fun version.
- Extract: you can omit flavored extract completely, though I recommend a but just for a little something extra. Consider vanilla extract or even a citrus like orange extract or lemon extract. My favorite is almond extract because its flavor lends well to and complements most fruits.
- Make ahead: prepare the cookie crust and fruit dip up to 1 day in advance. Cover cookie crust tightly and store at room temperature. Store the fruit dip covered tightly in the refrigerator. Cover cookie and assemble the day of serving.
- Make in a half sheet or jelly roll pan (13″ x 18″): to make a larger fruit pizza, double the crust recipe, fruit dip recipe, and amount of fruit. Press crust into a greased pan and bake for the same amount of time.
- Use cream cheese frosting instead: don’t like the idea of fruit dip as the “frosting” layer? Consider my cream cheese frosting recipe instead. You could even use a traditional vanilla buttercream or if you’re looking for an even lighter or simpler base, you could even use my fresh whipped cream recipe as a base.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.