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Creamy Summer Fruit Pizzas

I find myself most looking forward to flavors of the season each summer. Sweet, juicy fruits and berries come into season, and my basil plant begins to overflow with bright green, fragrant leaves. Surrounded by all this amazing summertime bounty, my mind starts to spin with delicious recipe ideas inspired by the sweet, fresh flavors of summer. Like these Creamy Summer Fruit Pizzas!

Topped with creamy ricotta and mascarpone cheeses, juicy peaches and sweet blackberries, these personal sized pizzas are perfect for summertime.

Creamy Summer Fruit Pizza
Creamy Summer Fruit Pizza

You might not think of fruit as a traditional pizza topping, but soft cheeses such as ricotta and mascarpone are delicious with fruits and jams, so adding fresh peaches and blackberries make for the perfect summer pie!

Ricotta is also high in protein and is naturally lower in sodium. Remember, the softer the cheese, the shorter the shelf life — another reason not to delay in making this pizza! Ricotta cheese can last for five days.

Drizzle with balsamic, pour a glass of wine and enjoy a slice on the patio this summer!

Creamy Summer Fruit Pizzas

Photo of Creamy Summer Fruit Pizzas
  • 20 minutes
  • 10-12 minutes
  • 2 personal size pizzas


  • Your favorite homemade or store-bought pizza dough (enough for a 12-inch pizza)
  • 2/3 cup lowfat ricotta cheese
  • 1/4 cup mascarpone cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1-2 fresh peaches, pitted and sliced
  • 16-18 fresh blackberries
  • 1/3 cup balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced


  1. Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. Divide your pizza dough equally into two balls. On a floured surface, roll each dough ball out into a 6-inch circle. Transfer to the prepared baking sheet.
  3. In a small mixing bowl, combine the ricotta cheese, mascarpone cheese, Kosher salt, and black pepper. Mix until creamy and blended well. Evenly divide the cheese mixture between the 2 pizza crusts. Top each pizza with the peach slices and blackberries. Bake for 10-12 minutes or until the crust is lightly golden brown.
  4. While the pizzas are baking, prepare the balsamic reduction. Pour the balsamic vinegar into a small saucepan. Bring to a boil and then continue simmering over medium-low heat until it has reduced down to about half. This should take 3-5 minutes. Set aside and allow to cool.
  5. Once the pizzas are done baking, allow them to cool slightly. Then drizzle with the balsamic reduction and top with the fresh sliced basil.
  6. Serve immediately. Enjoy!

This recipe was originally published on Frugal Foodie Mama.

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