Fruit Pizza is a family favorite here. It’s relatively easy and can take as much or as little time when arranging the fruit as desired. Any type of fresh or canned fruit can be used. I like strawberries, peaches, bananas, kiwi, raspberries, blueberries, you get the idea. Make sure and dip the banana or apple slices in lemon juice before placing on the pizza. It’s also a good idea to save some fruit juice ahead of time for the glaze. Once again, any flavor or combination can be used.
This recipe is for two 12″ pizza pans or three 8″ pans. I usually make half a recipe and use a pizza pan but sometimes I want to use a particular dish so I use my math skills to determine the sizes of dishes or pans needed. So when your geometry teacher told you knowing how to figure the area of a circle would be useful in life here is an example. Lol
Prepare the crust and bake until slightly browned. Some recipes use purchased sugar cookie dough for this step. While the crust is baking I prepare my glaze so it can be cooling.
Combine the icing layer ingredients and spread over the cooled crust. Now the fun part-arrange the fruits however you want and cover with glaze.
This can also be prepared in a cookie sheet and decorate each square piece separately. One time I made sugar cookies and had the icing and assortment of fresh fruits for a fruit pizza bar at a bridal shower.
Fruit Pizza
Ingredients
- 1/2 cup butter
- 1/2 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp soda
- 1/4 tsp salt
Icing Layer
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 2 tbsp lemon juice
Glaze
- 2 cups fruit juice
- 3 tbsp cornstarch
Instructions
- For the crust combine the butter, shortening, sugar, eggs, flour, cream of tartar, soda and salt thoroughly and press in 3 (8") or 2 (12") greased pizza pans. Bake at 375 degrees for 10 minutes or slightly browned. Cool. While the crust is baking combine 2 cups fruit juice and the cornstarch until thick. Cool. Combine the icing layer ingredients and spread over the cooled crust. Arrange fruit pieces over icing and spread glaze over top. Refrigerate. This works well to make a day ahead.
