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.
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.