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Summer Dessert Pizza

 Summer Dessert Pizza
My family enjoys this dessert anytime of the year, but it's especially refreshing during the hot months. You can use whatever fruits are in season. —Ida Ruth Wenger, Harrisonburg, Virginia
12-16 ServingsPrep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Lemon Extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • GLAZE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1/4 cup orange juice
  • TOPPING:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 cup whipped topping
  • 1 firm banana, sliced
  • 1 cup sliced fresh strawberries
  • 1 can (8 ounces) mandarin oranges, drained
  • 2 kiwifruit, peeled and thinly sliced
  • 1/3 cup fresh blueberries

2 of 2

Summer Dessert Pizza (continued)

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and extracts. Combine flour, baking powder, baking soda and
  • salt; add to creamed mixture and beat well. Cover and refrigerate
  • for 30 minutes.
  • Press dough into a greased 12-in. x 14-in. pizza pan. Bake at
  • 350° for 12-14 minutes or until light golden brown. Cool
  • completely on a wire rack.
  • For glaze, combine sugar and cornstarch in a small saucepan. Stir in
  • the water and orange juice until smooth. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Cool to room temperature,
  • about 30 minutes.
  • For topping, in a small bowl, beat cream cheese and confectioners'
  • sugar until smooth. Add whipped topping; mix well. Spread over
  • crust. Arrange fruit on top. Brush glaze over fruit. Store in the
  • refrigerator. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 176 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 118 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.