Fruit pizza is a perfect summer time dessert. It has a cookie base that is covered with a cream cheese spread, and then topped with seasonal fresh fruit and a glaze. The cookie base recipe is enough for 2 pizza pans. If you are only making one this dough freezes well.
LEMON POPPY SEED COOKIE BASE
1/4 cup butter
1/4 cup Crisco shortening
3/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp grated lemon rind
1/2 tbsp poppy seeds
1/2 cup sour milk (to make sour add 1/2 tbsp vinegar and let it stand several minutes)
Cream together shortenings and sugars. Add egg, vanilla, Poppy seeds and lemon rind. Mix well. Add the remaining ingredients and mix until blended.
Spread cookie dough onto lightly greased pizza pan.
Bake at 350for 8-10 minutes. The base will be golden brown. Let cool.
CREAM CHEESE SPREAD
1 8oz brick cream cheese softened
1/2 cup powdered sugar
1 tsp vanilla
Cream together and spread on cooled cookie.
Choose your favorite fresh fruit and arrange it on top of the spread in a decorative pattern.
I used kiwi, strawberries, raspberries, peaches, apricots and plums.
1 cup orange juice (or any flavor fruit juice you enjoy. In the summer I like to keep some juice boxes handy as they are exactly 1 cup and very handy for a quick glaze for desserts)
1 tbsp apricot jam
1 tbsp corn starch
Stir well and heat in microwave until bubbly. It will be shinny and smooth. Allow to almost cool and pour over fruit. I use a brush to make sure that all the fruit is covered.
Place it in the fridge for and hour. Serve it with a dollop of whipped cream.
This dessert is best the day it is made. The cookie doesn't get to soft and the fruit is fresh.