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. —Doris Sather, Strum, Wisconsin
- 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
- 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
- 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.
Originally published as Fruit Pizza in Country Extra July 1991, p49
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