Posted on June 16, 2014

Flag Fruit Pizza – Patriotic Dessert Recipe

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Summertime!

From Memorial Day through Labor Day it seems that we are inundated by picnics, parties, barbecues and vacations where red, white and blue food and decor are all the rage. The pinnacle of which, of course, is the 4th of July. This past winter we had an extra occasion to need a patriotic-themed treat – the opening ceremonies to the Winter Olympics! I combed Pinterest for ideas… I needed something super easy that would transport well. We were heading to my sister’s studio for an olympics/birthday party since her 31st just happened to fall on the same day.

I found a Flag Fruit Pizza recipe on Sabby in Suburbia. I tweaked it a little – increasing the amount of dough to make the crust a little thicker and I made mine in the traditional rectangular flag shape.

A little warning: If you make this treat, people will FREAK OUT with excitement. They will “ooooo” and “ahhhh” as you parade the dessert past them on your way to set it down on the table. They will march over like zombies after the first slice has been cut and demand their own. They might even go back for 2nd and 3rd pieces. If you were hoping to try a piece, you’d best cut one immediately and scarf it down right away.

Here’s what you’ll need:

Crust –

Non-stick cooking spray
2 rolls of refrigerated sugar cookie dough

Frosting –

8 oz cream cheese, softened
1/4 cup powdered sugar
4 oz frozen whipped topping, thawed

Glaze –

1/4 cup sugar
1/4 cup orange juice
2 Tbsp water
1 Tbsp. lemon juice
1 1/2 tsp cornstarch
Pinch of salt

Toppings –

Banana slices
Strawberries, halved
Blueberries

How to make:

Preheat oven to 350 F.

Spray pan (I used my rectangular stoneware baking pan) with cooking spray.

Spread cookie dough evenly across the sheet and bake for 15-20 minutes, until lightly browned.

Allow the dough to cool COMPLETELY. (Mine took a couple of hours to cool.)

After baked dough has cooled, it’s time to make the frosting.

Beat the cream cheese together with the powdered sugar until smooth. Stir in the whipped topping. Spread frosting mixture evenly over the crust.

You can make the glaze while the crust is still cooling. I let the glaze cool completely before I brushed it over the fruit so that the bananas did not turn brown from the heat.

In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened.

While the glaze is cooling, cut up fruit and place it in an American flag pattern on the crust.

When glaze has cooled completely, brush over fruit.

Store in the refrigerator until it’s time to serve. This dessert tastes best if you make it the same day you are planning to serve it.

SERVING TIP: We actually sliced the cookie crust into squares BEFORE we frosted it. Then we covered it with the frosting, fruit and glaze. This made serving pre-cut slices to party guests a snap!