Ingredients
Units
Scale
- Crust:
- 3/4 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 3/4 cup flour
- 1/2 cup milk
- Topping:
- 1 (8 oz) package cream cheese
- 1 (8 oz) container Cool Whip
- 1 tsp vanilla
- 1/2 cup powdered sugar
- Assorted fruits to top the pizza. Be creative – strawberries, grapes, kiwi, mandarin oranges, raspberries, blackberries, pineapple, peaches, apples, blueberries
- Glaze: (optional)
- 1/2 cup sugar
- dash of salt
- 2 Tbsp cornstarch
- 1/2 cup orange juice
- 1/4 cup water
Instructions
- For the crust: Blend sugar, shortening, and vanilla well. Add egg and beat until smooth. Add dry ingredients alternately with the milk until dough is formed. Chill dough for 1 hour. Spray an 13-14 inch pizza pan with cooking spray. Press dough into pizza pan. Use a round glass to help even and flatten out the dough. Bake at 350 degress for 10-12 minutes or until the edges get light golden in color. Allow crust to cool.
- For the topping: In a large bowl, blend ingredients with a mixer until nice and smooth.
- For the glaze: Prepare this while the crust cools. Mix ingredients in a sauce pan and cook for about 4 minutes, just until it begins to thicken. Allow to cool.
- To assemble the pizza: Spread the topping onto the cooled crust, leaving 1/2-1 inch of the edge of the crust uncovered. Arrange fruit over pizza in desired pattern. This is the fun part. If using the glaze: take a pastry brush and gently brush glaze over fruit. This helps to preserve the fruit. Make sure none of it gets on the exposed crust or it will make the crust soggy. Depending on the fruit you use, you can do this the night before. I do know the bananas and apples don’t work to make it the night before. Serves 12-16.
Notes
Variations: Instead of the glaze, drizzle fruit with melted chocolate.
Instead of fruit topping you can use canned pie filling.
- Prep Time: 20
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
