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Fresh Fruit Pizza

 Fresh 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. —Doris Sather, Strum, Wisconsin
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

Fresh 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.
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.