Fruit Pizza Recipe

Fruit Pizza Recipe photo by Taste of Home

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This delicious recipe allows you to make use of the fresh fruits available during the summer, even as far north as Wisconsin! This is nice to serve to company because it's very colorful, and it's a good complement to brunch.

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Fruit Pizza Recipe

Prep: 30 min. Bake: 10 min. + cooling

Yield: 12 Servings

30 10 40

Ingredients

CRUST:
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
CREAM FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
GLAZE:
2 tablespoons cornstarch
1 cup pineapple juice
1 cup orange juice
1-1/2 cups fresh raspberries
2 kiwifruit, peeled and sliced
2 medium bananas, sliced
1 pint fresh strawberries, hulled and sliced

Directions

In a small bowl, cream the butter, shortening and sugar until light and fluffy. Add egg and vanilla. Combine dry ingredients; gradually add to creamed mixture. Press dough into a 14- or 16-in. pizza pan. Bake at 350° 8-10 minutes or until light golden brown. Cool.
For filling, beat cream cheese until smooth; add sugar and whipped topping. Spread over crust.
For glaze, in a small saucepan, combine cornstarch and juices until smooth. Bring to a boil. Cook and stir for 1-2 minutes until thickened. Set aside 1/2 cup; spread remaining warm glaze over filling.
Arrange fruit over pizza; brush with reserved glaze. Chill until serving. (Note: If making a day ahead, substitute another seasonal fruit for bananas.) Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 512 calories, 26 g fat (14 g saturated fat), 59 mg cholesterol, 242 mg sodium, 64 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Fruit Pizza in Country Extra July 1991, p49