Fresh Flag Fruit Pizza Recipe with Creamy Cookie Crust
A quick and easy dessert featuring a buttery creamy cookie crust topped with a smooth cream cheese topping and fresh fruit arranged like a colorful flag. Perfect for celebrations and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ounces (55g) cream cheese, softened
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream, whipped to soft peaks
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries, fresh and washed
- 1 cup kiwi, peeled and sliced
- 1 cup pineapple chunks, fresh or canned (drained)
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Cookie Crust: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and cream cheese until smooth. Add the sugar and beat until fluffy, about 2-3 minutes. Then, mix in the egg and vanilla extract until combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the crust tender. The dough will be soft but manageable.
- Shape and Bake the Crust: Press the dough evenly into your greased or parchment-lined 9- to 10-inch pizza pan, forming a smooth, even base about 1/4 inch thick. Bake at 350°F (175°C) for 15-18 minutes until edges are lightly golden. Let cool completely on a wire rack before adding the topping.
- Make the Creamy Topping: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Assemble the Fruit Flag Pizza: Spread the creamy topping evenly over the cooled cookie crust. Arrange the fruit in flag-inspired stripes: blueberries in one section, then rows of strawberries, kiwi, and pineapple creating a vibrant pattern. Keep fruit chilled before assembling.
- Chill and Serve: Refrigerate the assembled pizza for at least 30 minutes to set the topping. Slice into wedges and garnish with fresh mint if desired.
Notes
Use softened butter and cream cheese for smooth dough. Avoid overmixing the dough to keep crust tender. Chill the assembled pizza to prevent topping from sliding. Dry fruit well to avoid soggy crust. For gluten-free, substitute almond flour but expect denser crust. For dairy-free, use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 wedge (1/8 of pizz
- Calories: 270
- Fat: 16
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: fruit pizza, cookie crust, creamy topping, fresh fruit dessert, easy dessert, summer dessert, flag fruit pizza