Recipes

Celebrate Memorial Day with a Festive Fruit Pizza

Memorial Day is just around the corner. With my brother, a U.S. Marine (oorah!), currently back home from his first deployment in Afghanistan, the holiday is near and dear to my heart.

Wanting to make something special to celebrate and honor all those who have served and who continue to serve in our U.S. Armed Forces, I'm making this Red, White & Blue Fruit Pizza, the perfect sweet treat to share at a Memorial Day barbecue with family and friends.

Here's how to make it:

Sugar Cookie Crust

  • 3/4 cup sugar
  • 1/2 cup shortening
  • 1 tsp orange zest
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tsp baking soda
  • 2¾ cup flour

    In a large mixing bowl, combine sugar, shortening, orange zest and vanilla, mixing until well blended. Add in egg and beat until light and fluffy. Mix in milk and set aside.

    Sift together dry ingredients and slowly incorporate into creamed mixture.

    Press dough into a quarter sheet pan or round pizza pan coated lightly with cooking spray. Cover with wax paper and refrigerate for at least one hour before baking.

    Preheat oven to 350 degrees. Bake cookie crust for 10-12 minutes until light golden brown but not overly crisp. Set aside and allow to cool.

    *For a quick version, try using refrigerated store-bought sugar cookie dough

    Cream Cheese Filling

  • 8 oz cream cheese (light works too)
  • 1/3 cup sugar
  • 1 tbsp fresh squeezed orange juice
  • 1 tsp vanilla extract

    In a large mixing bowl, combine all ingredients until smooth, light and fluffy. Spread evenly on cooled crust.

    Fruit Topping

  • 1 pint fresh strawberries
  • 6 oz blueberries
  • 6 oz raspberries
  • 6 oz blackberries

    Decorate the cake with sliced strawberries and whole berries. (I like to spread it out so everyone gets a taste of each fruit, but you can also try an American flag!)

    Enjoy!



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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano