There’s nothing tastier—and more gorgeous—than this 4th of July fruit pizza. Loaded with red, white, and blue, it’s a stunning dessert for a patriotic holiday. Made with store-bought cookie dough and fresh fruit, this centerpiece dessert is easy to make, and I’ve got all the tips and tricks for you so that it turns out perfectly every time!

a serving of 4th of July Fruit Pizza

You can fully decorate and finish this 4th of July fruit pizza and keep it in the fridge until ready to cut just before serving so that you don’t mess up the gorgeous design. It’ll serve 12, so call some friends over for a 4th of July BBQ and wow everyone with this amazing dessert!

What is a 4th of July fruit pizza?

I love this simple recipe, and it looks and tastes so amazing! I call it a fruit pizza because it’s pizza-shaped and topped with fruit toppings, but the pizza similarities end here. It’s all built on a sugar cookie dough base, and you can use store-bought dough to make it really easy.

serving of 4th july fruit pizza

Why you’ll love 4th of July fruit pizza

  • It’s colorful and cheery and loaded with fresh fruit. And it tastes amazing!
  • Using cookie dough makes this a quick and easy holiday dessert recipe.
  • You can do a lot of the prep work ahead of time and then just assemble and serve!
ingredients to make july 4th fruit pizza

Ingredients needed to make 4th of July fruit pizza

  • Sugar cookie dough – I’ve used 2 packages of pre-made sugar cookie dough for convenience, but you can make sugar cookie dough from scratch. Soften at room temperature for easier handling. 
  • Strawberry Cream Cheese – Softened at room temperature. 
  • Fresh berries – This recipe calls for fresh strawberries and blueberries. I don’t recommend using frozen. 
  • Powdered sugar – Sweetens and thickens the strawberry cream cheese topping. 
cookie dough crust

How to make this 4th of July fruit pizza

Prepare and preheat

  1. Remove the cookie dough and the strawberry cream cheese from the fridge about 30 minutes before working with it so it can soften.
  2. Preheat your oven to 325 F and cover a large baking sheet with parchment paper. Trim it to fit, and spray it with non-stick cooking spray.
how to make a 4th of July Fruit Pizza

Bake cookie dough base

  1. Remove the cookie dough from the packaging and place it on the prepared cookie sheet, flattening it slightly with your hands.
  2. Lay another sheet of parchment paper on top of the cookie dough and press down again.
  3. Roll out the dough with a rolling pin to fit the whole baking sheet. Use your fingers to press it into the corners. The dough should be about ½-inch thick.
  4. Remove the top sheet of parchment paper and bake the cookie base at 325-F for about 25 minutes or until it is golden brown. Ensure the middle is cooked!
  5. Remove the cookie base from the oven and let it cool on the baking sheet until it is cool to the touch.
a 4th of July Fruit Pizza

Assemble and serve

  1. Transfer the cookie base by lifting the parchment paper off the baking sheet and moving it to a cutting board or serving platter. You can just leave it in the pan if you prefer.
  2. Mix both containers of cream cheese with the powdered sugar in a medium bowl, using a hand mixer. With a hand mixer, mix until combined and smooth.
  3. Spread the softened cream cheese mixture over the top of the cookie. Ensure you cover it completely from edge to edge.
  4. Add the sliced strawberries first in rows, then sprinkle the blueberries in between the rows of strawberries. Pop the fruit pizza back into the fridge to chill until you’re ready to serve.
serving Fourth of July Fruit Pizza

Serving

Pass the ice cream! I love serving this 4th of July Pizza with a scoop of vanilla ice cream, but a dollop of whipped cream is also a great choice. This dessert is perfect after a delicious meal from the grill. Serve marinated and grilled chicken, a charred grilled corn salad, and grilled polenta Caprese, followed by this amazing dessert and everyone will want invitations to your next party, too!

cream cheese filling with strawberries and blueberries

Sandy’s tips and substitutions:

  • Storage: This 4th of July fruit pizza can be stored in an airtight container in the fridge for 1 day. Keep in mind that the fresh berries will continue to release juice which will make the fruit pizza slightly soggy if kept much longer than that. For best texture and freshness, I recommend serving this immediately.  
  • Freeze: You can freeze the baked, cooled crust (without topping) for up to 1 month. Thaw, then add cream cheese and fruit when ready to serve.
  • Make ahead: You can prepare this 4th of July fruit pizza and refrigerate it up to the night before.
  • Soften the dough: If your cookie dough doesn’t roll out easily, it probably is still too cold. Give it another 10-15 minutes on the counter to warm up.
  • Fresh berries: Always use in-season strawberries and blueberries, bought from your local grocery store or farmer’s market for the best flavor. Frozen is not advised as it will make the dessert soggy. 
  • Pat the berries completely dry: Any moisture on fresh berries can bleed onto the strawberry cream cheese topping. Gently blot them with a paper towel first.
  • Even thickness is key: Aim for an even ½-inch thickness so the crust bakes uniformly. Thicker spots may stay doughy while thinner edges burn.
  • Poke holes: Use a fork to gently prick the dough all over before baking (like you would for a pie crust). This helps prevent large air bubbles from forming.
  • Speed up cooling: Pop the cookie base on the baking sheet into the fridge to speed up the cooling process.
  • Chill at least 1 hour before serving: This sets the cream cheese and makes slicing much cleaner.
a rectangular fruit pizza

Variations:

  • Baking pans: You can also bake your cookie base on a pizza stone but watch the bottom doesn’t get too brown.
  • Shape: You can make the base round, too. It doesn’t have to be perfectly rectangular. Have fun with it!
  • Holiday decorations: Add red, white, and blue sprinkles on top of the cream cheese before adding the fruit.
  • Gluten-free: Use gluten-free packaged cookie dough. The rest of the ingredients are already gluten-free. 
  • Other fruit toppings: Swap out the strawberries and berries for your favorite berries, like raspberries, blackberries, or a mix of berries. This can change to suit a specific holiday.
close up fruit pizza

A dessert pizza is a fun and delicious alternative to classic savory pizza. If you enjoyed this 4th of July fruit pizza, check out my other Fruit Pizza Dessert Recipe where I use additional fruit to decorate the sugar cookie crust on top of a cream cheese layer. 

More patriotic sweet treats you may want to try:

serving Fourth of July Fruit Pizza
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4th of July Fruit Pizza

Sandy Coughlin
Tasty, easy to make, and loaded with fresh fruit, this patriotic dessert is perfect for your 4th of July BBQ or gathering.
Prep Time: 15 minutes
Cook Time: 25 minutes
cooling time: 20 minutes
Total Time: 1 hour
Yield: 12
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Ingredients
 

  • 2 packages pre-made sugar cookie dough, softened
  • 2 8 oz Strawberry Cream Cheese, tubs/containers
  • 1 pint fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup powdered sugar

Instructions
 

  • Remove cookie dough and the cream cheese from the fridge and let it soften on the counter for about 30 minutes.
  • Take a large baking sheet and cover with a piece of parchment paper (trim around the edges). Spray it with cooking spray.
  • Remove the cookie dough from packaging and place on the cookie sheet, pressing down on both rolls. Next, lay another piece of parchment on top of the dough, and press down again. Take a rolling pin and start rolling – to even out the dough into one large piece that covers the baking sheet. You can use your fingers to get into the corners. The dough will be ½-inch thick, and it doesn’t have to be perfectly rectangular. [Optional to use a large round pizza stone if you’re wanting a round dessert.]
  • Remove the top parchment paper and bake the dough at 325 degrees for 25 minutes, or until it’s golden brown. Make sure the middle is cooked and not soft. Remove from the oven and allow to cool before you do the next step, for about 20 minutes. You can even pop the pan into the fridge to speed up the cooling process.
  • When the crust is cooled, you can remove it (with the parchment paper) to a cutting board, or just leave it in the pan.
  • Next, add both containers of cream cheese to a bowl with the powdered sugar. With a hand mixer, mix until combined and smooth. Spread the cream cheese mixture on the cookie dough crust, edge to edge.
  • Add the sliced strawberries first in rows, then sprinkle the blueberries in between the rows of strawberries. Pop the fruit pizza back into the fridge to chill until you’re ready to serve.
  • Set out the baking pan and serve, or you can cut into squares and serve.
  • Refrigerate overnight or enjoy it right away.

Notes

Sandy’s tips:

  • Storage: This 4th of July fruit pizza can be stored in an airtight container in the fridge for 1 day. Keep in mind that the fresh berries will continue to release juice which will make the fruit pizza slightly soggy if kept much longer than that. For best texture and freshness, I recommend serving this immediately.  
  • Freeze: You can freeze the baked, cooled crust (without topping) for up to 1 month. Thaw, then add cream cheese and fruit when ready to serve.
  • Make ahead: You can prepare this 4th of July fruit pizza and refrigerate it up to the night before.
  • Soften the dough: If your cookie dough doesn’t roll out easily, it probably is still too cold. Give it another 10-15 minutes on the counter to warm up.
  • Fresh berries: Always use in-season strawberries and blueberries, bought from your local grocery store or farmer’s market for the best flavor. Frozen is not advised as it will make the dessert soggy. 
  • Pat the berries completely dry: Any moisture on fresh berries can bleed onto the strawberry cream cheese topping. Gently blot them with a paper towel first.
  • Even thickness is key: Aim for an even ½-inch thickness so the crust bakes uniformly. Thicker spots may stay doughy while thinner edges burn.
  • Poke holes: Use a fork to gently prick the dough all over before baking (like you would for a pie crust). This helps prevent large air bubbles from forming.
  • Speed up cooling: Pop the cookie base on the baking sheet into the fridge to speed up the cooling process.
  • Chill at least 1 hour before serving: This sets the cream cheese and makes slicing much cleaner.
Cuisine: American
Course: Dessert
Calories: 246kcal, Carbohydrates: 47g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 6mg, Sodium: 152mg, Potassium: 146mg, Fiber: 2g, Sugar: 22g, Vitamin A: 33IU, Vitamin C: 24mg, Calcium: 11mg, Iron: 1mg
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4th JULYL pizza