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Flag fruit pizza on a round pan with blueberries and strawberries arranged like a flag

Flag Fruit Pizza with Cookie Crust and Stabilized Cream-Cheese Topping

A no-bake-style flag fruit pizza that uses refrigerated cookie dough for a crisp crust and a stabilized cream-cheese topping so fresh fruit stays bright and the slices hold together for parties.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 hour 6 minutes
Servings: 8 –12 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces refrigerated sugar cookie dough one roll
  • 8 ounces cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream chilled
  • 1 cup fresh blueberries patted dry
  • 8 –10 large strawberries hulled and halved
  • 2 medium kiwis peeled and thinly sliced
  • 2 tablespoons apricot jam
  • 1 teaspoon water
Optional
  • 1 tablespoon instant vanilla pudding mix optional, for extra stability

Equipment

  • 1 12-inch pizza pan or rimmed baking sheet
  • 1 Electric mixer or stand mixer
  • 1 Parchment paper and wire cooling rack

Method
 

Prepare the crust
  1. Preheat the oven to 350°F and lightly grease a 12-inch pizza pan; line with parchment leaving a 1-inch overhang.
  2. Press the refrigerated sugar cookie dough evenly into the pan, creating a slight rim; dock with a fork to prevent excessive rise.
  3. Par-bake the crust for 14–16 minutes until the edges are golden and the center is set, then cool completely on a wire rack.
Make the topping
  1. Beat 8 ounces room-temperature cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until smooth, about 2–3 minutes with a mixer.
  2. In a separate chilled bowl, whip 1 cup heavy cream to soft peaks, then gently fold into the cream cheese mixture until smooth and airy; fold in 1 tablespoon instant pudding mix if using.
Assemble
  1. Spread the stabilized cream-cheese topping evenly over the cooled crust, smoothing the top with a spatula.
  2. Arrange fruit in a flag pattern: place a roughly 4-inch square of blueberries in the top-left corner, then alternate rows of halved strawberries and kiwi slices to create red and white stripes.
Finish
  1. Warm 2 tablespoons apricot jam with 1 teaspoon water until spreadable; strain if necessary and brush sparingly over blueberries and strawberries to add shine while avoiding kiwi.
  2. Chill the assembled pizza for at least 30 minutes to set the topping; slice with a hot, dry knife into 8–12 wedges before serving.

Notes

Let the cream cheese come to room temperature for a lump-free topping and par-bake the crust to prevent sogginess. Dry fruit before arranging to reduce moisture. The baked crust can be frozen for up to 1 month; thaw fully before adding topping.