This Fruit Pizza is fun to take to a Fourth of July celebration and is delicious to eat!
Prep Time15 minutesmins
Cook Time15 minutesmins
Mousse & Assembly45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Cake, Dessert, Fruit
Cuisine: American
Keyword: American Flag, American Flag Dessert, American Flag Fruit Pizza, Fruit Pizza
Servings: 20pieces
Calories: 321kcal
Author: Anna
Special Equipment
Parchment paper
10" x 15" baking sheet
Ingredients
Ingredients:
110" x 15" "Pizza" Crust - Can be made up to 2 days in advance, recipe below
1batchcheesecake mousse - Can be made up to 2 days in advance, recipe below
8ouncesraspberries, strawberries can be substituted
6ouncesblueberries
2Tablespoonsred currant jelly, or substitute berry or apricot
2teaspoonswater
"Pizza" Crust Ingredients:
⅔cuppecans, or nut of your choice
2cupsflour
¼cupsugar
1teaspoonsalt
1 ¼cupsunsalted butter, at room temperature
Cheesecake Mousse Ingredients:
1cupheavy cream
1cup+ 2 Tablespoons powdered sugar, divided
12ouncescream cheese
1 ½teaspoonsvanilla extract
3Tablespoonsmilk
Prevent your screen from going dark
Instructions
"Pizza" Crust Directions:
Preheat oven to 350ºF.
Line a 10" x 15" baking sheet with parchment paper. Be sure to leave a couple inches hanging over each side to help in lifting the crust out of the pan.
Put the nuts into the bowl of a food processor and pulse until they are finely chopped. Be careful not to turn them into nut butter!
Add the flour, sugar and salt and pulse a couple of times until mixed.
Add the butter and pulse until the mixture comes together in a soft dough.
Press the mixture into the prepared pan.
Bake at 350ºF for 12-15 minutes.
Remove from oven and cool.
Cheesecake Mousse Directions:
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in ⅓ cup of the powdered sugar.
Continue to mix until thickened and stiff peaks form. Do not overbeat or it will become overly thick and clumpy; but it needs to be stiff to pipe well.
Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth.
Continue mixing and add in the remaining powdered sugar, vanilla, and milk. Beat until well combined.
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
Refrigerate until ready to use.
Assembling the "Pizza":
Using the excess parchment lift the "Pizza" crust out of the pan. Carefully slide the cookie off the parchment onto a platter or cake board. I cracked my last crust, but put it back together like a puzzle and it was fine!
Spread a thin layer (at least ⅛" thick) of cheesecake mousse over the top of the "Pizza" crust and smooth out.
Put the remaining mousse into a pastry bag fitted with a star tip or round tip; or put the mousse into a large plastic bag with one corner cut off to enable the piping. Store mousse in the refrigerator while arranging the fruit.
Arrange the blueberries in a rectangle in the top left corner of the long side of the crust. The blueberry rectangle should be about 5-½" x 4-½ ".
Using a knife, mark 12 lines in the mousse to make 13 spaces for the stripes.
Use the raspberries to make the red stripes on the flag (I cut my raspberries in half and laid them down because they were so large, but you can leave them whole if you like.) If using strawberries, cut them into fourths and lay them horizontally across the cream to make the red stripes. (If you want to be authentic, there are 7 red stripes and 6 white.)
After the blueberries and raspberries are in place, heat the jelly and the water, over low heat, until jelly is melted.
Using a pastry brush dab the jelly mix onto the fruit, this keeps it shiny.
Now it is time to pipe the white stripes. You can pipe them straight or embellish a little, your call.
Then you can pipe little "stars" between the blueberries if you like.
And there you have it, a patriotic and yummy take on a fruit pizza!
Notes
Gr8 Do Ahead Tips:
The crust can be made up to 2 days ahead. Cool completely and wrap tightly in plastic wrap.
The cheesecake Mousse can also be made up to 2 days in advance, refrigerate in a sealed container. When ready to use, just whisk it so it is creamy.
Gr8 Usage Tips:
If you have leftover Cheesecake Mousse, check out Kyle's post for using it.
This crust recipe can also be used in place of a graham cracker crust. Try it with your favorite pudding filling! (This recipe should make two 8" crusts.)
This recipe makes one-and-a-half times Kyle's recipe.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.