Red White and Blue Flag Fruit Pizza with Mascarpone

How to Make Red White and Blue Flag Fruit Pizza with Mascarpone

1. 1

   Step 1: Make the no-bake crust

   Stir the graham cracker crumbs and melted butter together until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 10-inch round tart pan or removable-bottom pizza pan, then chill in the fridge for at least 10–15 minutes to set while you make the filling.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Whip the mascarpone cream

   In a chilled bowl, beat the mascarpone with powdered sugar, vanilla and lemon zest until smooth. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the mascarpone so the filling is silky and light — I like the texture this gives for easier spreading and prettier photos.

   For this step

   • 16 ozMascarpone cheese
   • 3/4 cupPowdered sugar
   • 1/2 cupHeavy cream
   • 1 tspVanilla extract
   • 1 tspLemon zest
   
3. 3

   Step 3: Check and chill components

   Taste the filling and adjust sweetness if you like — remember the fruit brings natural sweetness. Keep the filling chilled while you prep the fruit so everything stays firm and tidy when you assemble.
   
4. 4

   Step 4: Assemble the base

   Spread an even layer of the mascarpone cream over the chilled crust, smoothing the top with an offset spatula. I take a damp towel under the pan to keep it steady — neat edges make the final photo pop.
   
5. 5

   Step 5: Arrange the fruit into a flag

   Make the blue union: pile blueberries into a neat rectangle in the top-left (about one-third the width and one-third the height). For the red stripes, alternate rows of sliced strawberries and whole raspberries across the remaining surface, leaving lines of mascarpone between them to form the white stripes. Work from the center outward and step back to check symmetry as you go.

   For this step

   • 2 cupsStrawberries, hulled and sliced
   • 1 1/2 cupsBlueberries
   • 1 cupRaspberries
   
6. 6

   Step 6: Chill, finish and serve

   Chill the assembled pizza for 20–30 minutes to let everything set. For shiny fruit that photographs beautifully, brush lightly with a neutral glazing syrup or warm apricot jam thinned with a little water (optional). Slice with a sharp knife dipped in hot water for clean cuts and serve chilled.

1. Stir the graham cracker crumbs and melted butter together until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 10-inch round tart pan or removable-bottom pizza pan, then chill in the fridge for at least 10–15 minutes to set while you make the filling.
2. In a chilled bowl, beat the mascarpone with powdered sugar, vanilla and lemon zest until smooth. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the mascarpone so the filling is silky and light — I like the texture this gives for easier spreading and prettier photos.
3. Taste the filling and adjust sweetness if you like — remember the fruit brings natural sweetness. Keep the filling chilled while you prep the fruit so everything stays firm and tidy when you assemble.
4. Spread an even layer of the mascarpone cream over the chilled crust, smoothing the top with an offset spatula. I take a damp towel under the pan to keep it steady — neat edges make the final photo pop.
5. Make the blue union: pile blueberries into a neat rectangle in the top-left (about one-third the width and one-third the height). For the red stripes, alternate rows of sliced strawberries and whole raspberries across the remaining surface, leaving lines of mascarpone between them to form the white stripes. Work from the center outward and step back to check symmetry as you go.
6. Chill the assembled pizza for 20–30 minutes to let everything set. For shiny fruit that photographs beautifully, brush lightly with a neutral glazing syrup or warm apricot jam thinned with a little water (optional). Slice with a sharp knife dipped in hot water for clean cuts and serve chilled.