Red, White & Blue Fruit Pizza

Fourth of July has come and gone again.

This has to be one of my favorite holidays for a number of reasons.  It's my anniversary with the Hubbalub, which is ironic as it's also the anniversary of my country's independence.

Unlike Memorial Day, summer is officially present and accounted for.  The sun is shining.  The booze is flowing.  And the grill is hot.  There's tons of barbeques and parties.

And fireworks.

And food.

Two of my favorite things.

This fruit pizza is a creative spin on a light and easy recipe made to represent Independence day with its patriotic colors.  To add to the ease, I used store-bought sugar cookie dough.  You could definitely go for a version from scratch, but I love the simplicity of this recipe, so I decided to fight the urge to over-complicate.

Sometimes in life, it's okay to go store-bought...

Especially those days when you're the one hosting an Independence Day barbeque and you've already spent every iota of energy you own into a dinner menu while completely forgetting about dessert....

It happens.

Happy Independence Day!



Red, White & Blue Fruit Pizza
(adapted from Pillsbury)

1 roll of sugar cookie dough
1 cup mascarpone cheese
1/4 cup sugar
1 tbsp honey
1/2 tsp vanilla extract
2 cups halved strawberries
1 cup whole blueberries
1/2 cup Confectioner's sugar


Preheat oven 350F.

Press cookie dough into a greased pizza pan.  Bake 20 minutes.  Let cool completely.

In a stand mixer, combine mascarpone, sugar, honey and vanilla.  Chill.

Separate strawberries into two equal cups.  Lay one cup of strawberries on a sheet of aluminum foil cut-side down.  Sprinkle Confectioner's sugar over the top.

To assemble, spread the mascarpone mixture over the cookie dough crust.  Set the blueberries in the upper left quadrant of the pizza.  For the stripes, alternate rows of plain strawberries with sugared strawberries.

Chill and serve.




Listening to:  B.o.B - Airplanes