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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2/3 cup refrigerated sugar cookie dough
  • 2 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • GLAZE:
  • 2/3 cup DOLE® Canned 100% Pineapple Juice
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons quick-cooking tapioca

Nutritional Facts

645 calories: 1 piece, 28g fat (11g saturated fat), 56mg cholesterol, 445mg sodium, 95g carbohydrate (60g sugars, 3g fiber), 7g protein .

Directions

  1. With lightly floured hands, pat dough into two greased 7-1/2-in. pizza pans. Bake at 350° for 9-11 minutes or until crust is lightly browned. Cool.
  2. In a small bowl, cream the cream cheese, sugar and vanilla. Spread over crust. Refrigerate for 30 minutes. Arrange strawberries and blueberries over cream cheese mixture.
  3. In a small saucepan, combine the pineapple juice, sugar and tapioca; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool; pour over top of fruit. Refrigerate for up to 1 hour before serving. Yield: 2 servings.
Originally published as Berry Good Pizza in Cooking for One or Two Cookbook 2003, p291


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