What’s more American than pizza? I am I am I am. Just having a flash back from grade school and my favorite song. Fruit pizza made with raspberries, blackberries and pears on top a of a cream cheese “sauce”, just thinking about it makes my mouth water. Red, white and blue pizza makes me think of family picnics in the summer. I have had this recipe since high school. Yikes, back in the 80’s with big hair and 501 button-fly Levi jeans. I have improved this recipe since then just as I have improved myself over the years. I converted the recipe from a sugar cookie crust to a butter cookie crust with luscious nuts. I changed from a cool whip filling to a delicious cream cheese filling. Then added fresh berries and pears for this version. Finally I made a gluten free crust. All the things I love in one scrumptious mouth watering bite.
This is super easy to make. It travels well and stays fresh without having to be in the cooler. And when your friends and family see and taste this you will win the blue ribbon prize for best dessert. It really ends up looking too beautiful to eat. So dig and and take that first bite and watch it disappear.
Wash the berries, let dry on towel. Peel and slice the pears. I was trying to brainstorm what we could make the white stripes out of. Then fresh pears came to mind berries and pears what a perfect combination.A version of this recipe as seen in our family heritage cookbook that me and my mom created several years ago for a family reunion. There are innumerable ways to make this pizza. Whichever fruit you choose will always be a winner. Nuts, butter, sugar and gluten free flour is all it takes to make this delicious gluten free crust. Your favorite gluten free flour mix will work fine in this. It needs to be a baking blend in order for the crust to hold up to the fruit and cream cheese filling that will go on it.
Dip sliced pears in pineapple juice to keep from turning brown. I like pineapple juice better than lemon juice because it does not make the fruit tart. Pineapple juice doesn’t change the pear flavor and keeps the pears fresh and white. Just before using the pears place on a towel to remove extra juice. Wash the berries, remove any stems or leaves. Let berries dry completely on a towel. Slice the strawberries. Use the blackberries to make to blue background for the stars (blueberries can also be used) and the raspberries and strawberries for the red stripes. Leave enough space between stripes to place pears.I made this out of a gluten free flour blend for baking, which does not change the texture of the crust. When mixing the crust do not over blend it works best if it is a bit crumbly. Press in the pan and bake 15 minutes. This crust will not brown since it is gluten free.
Now the prep is done it is time to build your flag. Once the crust is cool spread the cream cheese mixture on the crust. It is best to put a few blobs of filling over the crust, then spread each out going only in one direction. Usually if you try to spread backward some of the crust will come with the spoon making a sticky mess. Next build you blue area to the size you want. Then do your red stripes, I alternated raspberries and strawberries so that each piece would have both berries on it. Leave enough space to put the pears in between. Lastly using a frosting bag filled with whipped topping make “stars” in the blue background.
- 2 cups gluten free flour blend for baking
- 1 cup cold butter
- 1 cup chopped pecans or walnuts
- ½ cup sugar
- 2 (8 oz) cream cheese room temperature.
- 1 cup powdered sugar
- 8 oz whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon cream of tartar
- Fresh pears
- Pineapple juice
- Blueberries can be used as well
- Put flour, sugar and nuts in a mixer stir to combine.
- Cut butter into small pieces add to flour. mix until it becomes crumbly. Do not over mix.
- Press firmly into a cookie sheet that has been sprayed with nonstick cooking spray.
- Bake at 350 degrees for 10-15 minutes. Since this is gluten free it will not turn brown. So gently touch the top to test for doneness. It should spring back slightly.
- Remove from oven and allow to cool completely.
- Whipping cream
- In mixer with the whisk attachment combine whipping cream and ¼ cup sugar and 1 tsp vanilla. whip on high until soft peaks develop. Add ¼ tsp cream of tartar to prevent breakdown. Whip again to form stiff peaks.
- Divide in half.
- Prepare filling.
- In mixer blend cream cheese until it is smooth,
- Add powdered sugar and blend until well mixed.
- Lastly slowly mix half of the whip cream just until mixed. Do not over blend or you will loose the fluffiness.
- Gently spread on cooled crust.
- Wash and completely dry the berries, remove any leaves and stems.
- Slice strawberries.
- Peel and slice the pears, place in pineapple juice. This will prevent them from going brown. Just before using place on towel to drain juice.
- Prepare flag
- Place blackberries in corner for star blue background.
- With strawberries and raspberries make the red stripes alternating between strawberries and raspberries.Leaving space for the pears.
- Lay the pears in between the red stripes.
- With a cake decorating bag and star tip make the stars in the blue background.
- Cover gently with plastic wrap. Chill until ready to use.