Fruit pizza topped with blueberries and pieces of watermelon and pineapple shaped into various sizes of stars.

Red, White & Blueberry Dessert Pizza for the Fourth

5.0 from 1 vote

My fruit pizza is such a fun summer dessert, so I thought that I would try a red, white & blue theme for the 4th of July! This is a great make ahead and take with you option, so if you’re headed to a cookout or gathering, I’ll include some instructions below on how I would do it. The only thing that I changed up from my recipe below for this version of the pizza was the fruit toppings.

Fruit pizza topped with blueberries and pieces of watermelon and pineapple shaped into various sizes of stars.
Red, white & blueberry dessert pizza.

I found the perfect nesting set of star-shaped cookie cutters on Amazon. These will definitely be used at Christmas as well. The variety of sizes is so nice and they cut through the fruit perfectly. Watermelon is easy, but pineapple can be a little tricky. These cutters were up for the challenge!

My girls love to get involved in the kitchen, so this was the perfect opportunity for them. My youngest cut a lot of the watermelon stars for me. She loves to feel like she’s a part of the process when I’m cooking or baking and she misses out on a lot while she’s in school. Now that it’s summer break, I will definitely have some company in the kitchen with me! Another task that I had the girls help with was to separate some red, white & blue star sprinkles from a jar of rainbow star sprinkles that I have. I thought they would be fun to add to this!

Close up look at fruit pizza with star shaped watermelon and pineapples as well as blueberries.

How To Make Ahead:

If you want to make this ahead, this recipe works really well. It isn’t served warm, so you can definitely bake the crust the day before. I would wrap it and store it on the countertop overnight. The strawberry compote and the cream cheese frosting can both be made ahead and stored in the fridge. The strawberry compote can go onto the pizza cold. I would probably let the frosting sit out for 15 minutes or so to lose a little bit of the fridge chill before trying to pipe it on. The cold frosting can be stiff and may not come out of the piping tip as smoothly.

For anyone who is thinking of making this and bringing it somewhere, I would recommend assembling it after you travel. Pack up the crust, the frosting, the strawberry compote, and the fruit separately and assemble when you arrive! This way you won’t risk all of your hard work getting jostled in the car. The fruit can also start to get runny on top of the frosting, so it’s best to assemble just before serving. I love to add a dollop of fresh whipped cream, but store bought works just as well! I have a simple whipped cream recipe in the notes below the recipe for anyone who is interested. Enjoy and happy 4th!

As seen on instagram here.

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Fruit Pizza with Strawberry Compote and Cream Cheese Frosting

Recipe by Sarah
5.0 from 1 vote
Course: Dessert, BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




First rise


Second rise


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A fresh and delicious summer dessert that everyone will love! You can customize this with your favorite fruit and even change up the compote if you’d like. This recipe makes two fruit pizzas which can both be made at once, or you can make the second one later!

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  • Dough:
  • 3/4 c warm milk (110 degrees F)

  • 2 1/4 tsp instant yeast

  • 1/4 c granulated sugar

  • 1 egg + 1 egg yolk (room temp)

  • 1/4 c melted butter (I use salted for the dough)

  • 3 c bread flour

  • 3/4 tsp fine pink Himalayan sea salt (or any fine salt)

  • 2 tsp orange zest

  • Strawberry sauce:
  • 4 c hulled strawberries, roughly chopped (see notes)

  • 2 tbsp granulated sugar

  • 1 oz lemon juice

  • Cream cheese frosting:
  • 4 oz cream cheese (softened)

  • 3 tbsp unsalted butter (softened)

  • 3/4 c vanilla powdered sugar

  • 1 pinch fine pink Himalayan sea salt (or any fine salt)

  • Toppings:
  • 1 c sliced strawberries, kiwis and blueberries

  • 1 c whipped cream

  • Other:
  • 2 tbsp unsalted butter (melted and divided)

  • 1/2 tsp cinnamon sugar

  • 1/2 tsp powdered sugar for dusting


  • This recipe makes enough for two fruit pizzas. See notes below for tips if you don’t want to make two pizzas at once. Start by making the dough for the pizza crust. In the bowl of a stand mixer, add warm milk and yeast. Stir to combine.
  • Add in sugar, eggs, egg yolk and melted butter. Mix until well combined.
  • Next, stir in flour and salt until a dough begins to form.
  • Add the orange zest and then mix with a dough hook on low for 8 mins. Fruit pizza dough in a silver stand mixer bowl.
  • Push dough to the side, add in a little olive oil, roll the dough in the oil, cover and let it rise for 1-2 hours, until it’s doubled in size. I find that adding any citrus zest to a dough will result in a dough that doesn’t rise as much as it would without the zest, so this is to be expected. I usually give this dough a good 2 hour first rise. It should look something like this:Fruit pizza dough after the first rise, in a large mixing bowl.
  • While the dough is rising, make the strawberry compote. Hull and roughly chop your strawberries. two cups of strawberries in a Pyrex measuring cup.
  • Add the strawberries, sugar, and lemon juice to a heavy-bottomed saucepan and place over medium heat. Stir frequently until the mixture starts to bubble. As the strawberries soften, use the back of a spoon to mash them down. Turn the heat to medium low and allow the mixture to continue to simmer and thicken, as you stir and mash the strawberries. You could use an immersion blender (in a stainless steel pot), but I didn’t find that I needed to. After 20-30 mins, you should have a thick strawberry sauce that’s fairly consistent, but may have a few lumps here and there. When it’s done, set it aside to cool. Strawberry compote mixture in a pot.
  • Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. Fruit pizza dough on a lightly floured surface.
  • Cut the dough into two equal pieces. This recipe makes enough for two pizza crusts. Fruit pizza dough cut in half.
  • Roll out one of the dough sections into a circle of about 16 inches in diameter. You can wrap the other dough section and refrigerate or freeze it to use later, or keep it covered and make the second pizza simultaneously. Just be sure to bake the pizza crusts one at a time. Fruit pizza dough rolled out into a 16 inch diameter circle.
  • Cover the dough and let it rise a second time for 30 mins. It won’t puff up too much, but I do like to give it a second rise.
  • Preheat your oven to 350 degrees F, set a rack in the upper 1/3 of your oven, and line a full rimmed baking sheet with parchment paper.
  • After the second rise, brush the dough with 1 tbsp of melted butter.Fruit pizza dough on a rimmed baking sheet, brushed with melted butter.
  • Using a fork, press lightly into the dough, but avoid the outer edge. You want to leave about an inch of crust with no fork holes.Fruit pizza dough with fork holes pressed into it.
  • Lightly dust the dough with cinnamon sugar.Fruit pizza dough with fork holes pressed into it and cinnamon sugar sprinkled over it.
  • Place into the preheated oven and bake for 20 minutes. I like to turn the pan once at around 15 minutes. The pizza crust will slightly brown while baking, especially at the edges.Fruit pizza dough, fresh from the oven.
  • While the pizza crust is baking, make the cream cheese frosting. Add the softened butter and cream cheese to the bowl of a stand mixer and mix at medium high with the paddle attachment until it’s completely smooth and combined. Add the powdered sugar and pinch of salt and start to mix slowly. Once the powdered sugar is incorporated, increase the speed and mix on medium high until the frosting is smooth. Transfer to a piping bag fitted with a round piping tip. The frosting will go on after the strawberry sauce.
  • After the dough has cooled a bit, add half of the strawberry compote and spread it evenly around, leaving the crust without sauce. Reserve the rest of the compote for the second pizza.Fruit pizza dough with strawberry compote sauce.
  • Next, pipe on the frosting. You can do this however you like, I kept it simple. You want to use half of the frosting here.Fruit pizza with strawberry compote and cream cheese frosting piped onto it.
  • Dust lightly with powdered sugar. I add 1/4 tsp of vanilla powdered sugar to a mesh sieve and use that to dust it evenly over the pizza. I like to add the powdered sugar before I add the fruit. It will mostly just show on the crust and will be absorbed into the sauce and frosting, so concentrate on the crust area.
  • Add your favorite fruit toppings. You can make a pattern, or place the fruit on at random. I used sliced strawberries, sliced kiwis, and blueberries. April in MA is early for seasonal fruit, so as we progress into the summer months, I will be making this with local seasonal fruit whenever possible!Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.
  • Add a little bit of whipped cream to the center of the pizza and serve extra whipped cream on the side. I made a fresh whipped cream for this. See notes below for the recipe.Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.
  • If you’re making both pizzas at once, I recommend rolling out both sections of dough and allowing them to do the second rise at the same time. The second dough can continue its second rise while the first one bakes. Just before taking the first pizza crust from the oven, you can brush the second dough with the other tablespoon of melted butter, following steps 13-16. Once both fruit pizza crusts have baked, you can then top them at the same time.
  • Cut the pizza into equal pieces for serving. I cut mine into 10 pieces. Serve with extra fruit and whipped cream on the side and enjoy!Fruit pizza with strawberry sauce, cream cheese frosting, strawberries, blueberries and kiwi slices.


Recipe Video


  • For the strawberry sauce, you want a rounded 2 cups. I used 12 large strawberries and filled my 2 cup liquid measuring cup over the brim. The strawberries reduce down a lot while they simmer.
  • If you don’t like strawberries, you can use this same method with most fruit and achieve a nice, thick sauce. Peaches would be a great option, but you’d want to remove the skin. Blueberries work as well. You can even use a frozen berry mix, but keep in mind that raspberries and blackberries will add seeds to your compote. You can always strain them out if you want to.
  • I used Whipzi vanilla flavored powdered sugar for this frosting. If you want to try it, you can use SARAH15 to save 15% on their website. You can also use plain powdered sugar and 1/4 tsp of vanilla extract if you don’t have the flavored powdered sugar.
  • You can use ready whipped cream, or fresh whipped cream for this. I used fresh whipped cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar and a pinch of salt, whipped with a hand mixer. I always make whipped cream in a cold metal mixing bowl. I put the bowl into the freezer for about 10 minutes before using it.
  • If you don’t want to make two fruit pizzas, you can refrigerate of freeze the other half of the dough and use it later. You can easily reduce the frosting and strawberry compote recipes, or you can make the full amounts and refrigerate or freeze those as well. Another idea would be to use the ingredients the next day to make strawberry rolls. Bring the dough to room temperature, roll it out into a rectangle about 1/4 inch thick, spread the strawberry sauce evenly all over, roll it up like you do for cinnamon rolls, slice your rolls, place them in a baking dish so that they are all touching, allow them to rise for an hour and then bake at 350 for 20-25 mins. Once they have baked, you can frost them and enjoy!
  • This is a great make-ahead option because I prefer this one room temp or chilled. To make it a day ahead, go ahead and make the pizza crusts, allow them to cool and then wrap them or place them into an airtight container. They can be refrigerated or they can be left on the counter overnight. The strawberry compote and frosting can also be made ahead and refrigerated. I prefer to make the whipped cream just before serving, but it does keep in the fridge overnight as well. You can easily assemble this pretty quickly and serve the next day!

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