Fruit Pizza

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 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon grated lemon rind
• 1/2 tablespoon poppy seeds
• 1/2 cup milk
• 1/2 tablespoon vinegar

1. Begin by measuring milk and vinegar into a glass measuring cup. Stir and allow this mixture to sour. 
2. Cream together shortening and sugars. Add egg, vanilla poppy seeds and lemon rind. Mix well.
3. Stir milk mixture and add it along with remaining ingredients. Mix well.
4. Spread cookie dough onto a lightly greased pizza pan.
5. Bake in 350ºF oven for 8-10 minutes. The base will be golden brown. Cool.

Cream Cheese Spread

• 1 8 ounce brick cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

1. Place ingredients in a bowl and cream together well. 

Choose fruit of choice and arrange it on top of the cream cheese spread. I use kiwi, strawberries, raspberries, peaches, apricots and plums. 

Glaze

• 1 cup orange juice (keeping a few juice boxes on hand...is handy as they typically hold 1 cup of juice)
• 1 tablespoon apricot jam
• 1 tablespoon cornstarch

1. Shake this mixture together well in a jar and then place in a small pot or in microwave. Cook until mixture is bubbly and cornstarch has dissolved.
2. Allow to almost cool and then pour over fruit. I use a silicone brush to spread the glaze as it helps to cover all the fruit and get into all the little spaces between the fruit.
3. Place fruit pizza in the refrigerator for about an hour. Serve with a dollop of whipped cream.

Tip: This dessert is best the day it is made.