fruit pizza

MMMM. This has to be my favorite kind of pizza — fruit pizza. It was my turn to provide a “brunch” item for my Tuesday morning faith-mothers group. My friend Mary said, “You can never go wrong with fruit pizza,” which is true. What a wonderfully light and sunny treat on a spring morning.

Wanna give it a try? I used light cream cheese and light peaches, and mostly canned fruit (lack of chopping time), but fresh fruit also works wonderfully. This recipe serves around 10-12.

FRUIT PIZZA

For crust, mix together 1/2 C. powdered sugar, 3/4 C. soft margarine, 1-1/2 C. flour

Bake at 300 for 10 to 15 minutes, no longer, and cool.

For pizza sauce, beat until creamy:

8 oz. softened cream cheese, 1/2 C. sugar, 1 tsp. vanilla

When crust has cooled, spread “sauce” mixture over the top.

For toppings, arrange any amount of any combination of fruit on top of cream-cheese mixture.

For glaze, heat to a boil:

2-1/2 T. cornstarch, 1 C. fruit juice (pineapple works great), 3/4 C. sugar, 1 tsp. lemon juice

Cool until slightly thickened, cool and pour over pizza.