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Fruit Pizza

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.

12 ServingsPrep: 30 min. Bake: 10 min. + cooling

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

2 of 2

Fruit Pizza (continued)

Directions (continued)

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.

Nutrition 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.