Patriotic Fruit Pizza with Pecan Shortbread Crust

Torrey Moseley


I love fruit pizzas, but am always a bit disappointed when it comes to the crust. Usually, the crust is a plain-Jane sugar cookie crust... but not mine. Mine sports a pecan shortbread crust that is TO DIE FOR! Use whatever fruits you want for this versatile dessert... strawberries, blueberries, raspberries, bananas, kiwi, pineapple, blackberries, apricots, peaches... whatever you like!

Blue Ribbon Recipe

Torrey's pecan shortbread crust really sets this apart from your average fruit pizza recipe. The crust is crisp and sweet but isn't overly sweet. Her cream cheese spread is thick and the orange zest is just enough to give the mixture a little citrus flavor. I used strawberries, blueberries, and pineapple as suggested and the combination was fabulous. This is a really cute dessert! The Test Kitchen


★★★★★ 2 votes

12 or more
1 Hr
15 Min


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  • 16 oz
    (2 boxes) cream cheese (or neufchatel), room temperature
  • 1 medium
    container whipped topping, 12 oz.
  • ·
    zest of 1 orange (optional)
  • 1/2 c

  • 50-60
    blueberries, fresh
  • 16-20
    strawberries, fresh; sliced or halved
  • 1 can(s)
    pineapple chunks
  • ·
    or... whatever fruit you want to add

  • 3/4 lb
    (3 sticks) butter, room temperature
  • 1 c
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    almond extract
  • 3 1/2 c
    all-purpose flour
  • 1/4 tsp
  • 1 1/2 c
    chopped pecans

How to Make Patriotic Fruit Pizza with Pecan Shortbread Crust


    In mixing bowl, combine cream cheese, whipped topping, sugar and orange zest (optional) until well-blended. Set aside. Keep cool, but not cold (makes it hard to spread).
    I used a stand mixer with a paddle attachment as this is a VERY stiff dough and I knew my hand would wear out. Preheat oven to 350 F (~175 C).
  3. Cream together sugar and butter just until combined.
  4. Add extracts and stir into butter/sugar mixture.
  5. In separate bowl, whisk flour and salt together.
  6. Add flour/salt mix to butter/sugar mix, a little at a time.
  7. Add chopped pecans to dough (I chop them by hand) and work dough until nuts are evenly incorporated.
  8. Line bottom of jelly roll pan or cookie sheet with parchment paper.
  9. Pat out dough to cover bottom (and slightly up sides) of pan. Dough should be about 1/4-inch thick.

    NOTE: You will probably have leftover dough. LUCKY YOU! Make shortbread cookies! Roll leftover dough into a log, wrap with plastic wrap, and chill it. Then slice into 1/4-inch wide cookies and bake at 350 F for about 15-20 min until golden brown on edges and done in middle.
  10. In 350 F oven, bake crust until golden brown around edges and center is cooked but not brown (10-15 min). Let crust cool COMPLETELY before topping it.
    Wash and dry desired fresh fruits (or use drained, canned fruit). If berries are small, use whole. If fruit is larger, cut into bite-size pieces or slices. For this pizza, I cut the strawberries in half.
    Spread cream cheese mixture over cooled crust.
  13. Arrange fruit in decorative patterns on top of cream cheese.
  14. If not serving immediately, cover and refrigerate until serving.

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