Fruit Pizza

I made this a couple of weeks ago and it was sooooooooo good. Lonnie wasn't crazy about it and Jack wouldn't even try it, so I got the whole thing to myself (good and bad).

First, I made the crust. Super easy. It was just a pre-made refrigerated roll of sugar cookie dough. Sliced into pieces and then smushed out to a circle. I don't have a pizza pan (I know!), so I used the biggest cookie sheet I had. It worked out fine.

Then I made the cream cheese frosting-type-stuff. Oh yum. A word to the wise...wait until the crust cools completely before trying to spread the frosting. I got a little anxious and it turned out like this.

So, while I was waiting for the crust to cool, I sliced up my fruit. Yum.

Finally the crust was cool enough to spread the frosting without having it melt and go all over the place.

Then came the really fun part - figuring out how I wanted to put the fruit on. It turned out so pretty. :)

The last step is a glaze that goes over the whole thing. I think I didn't let mine boil long enough, because it was pretty runny and ended up all over the cookie sheet. I also didn't have any OJ on hand, so I used the canned "juice" from the mandarin oranges. It didn't matter though - it still tasted wonderful!!!

Fruit Pizza II

(adapted from allrecipes.com)




1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

2 cups sliced fresh strawberries

1 pint blueberries

3 kiwis

1 small can mandarin oranges

1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch

1/2 cup orange juice
1/4 cup water



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.


In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.


Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.


In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit.



Chill for two hours, then cut into wedges and serve.