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Fruit Pizza

Until recently (within the past few years), I think I only really liked 5 fruits.  Grapes, pears, apples, bananas, and watermelon.  Ridiculous, right?  While I admit I still have texture issues with things like oranges (yeah they taste good, but all those bursty little cells filled with juice make me cringe) and pineapples, I ate every last bite of my slice of this fruit pizza the other night, which I definitely would have turned my nose up at in childhood (and probably chocolate or peanut butter?!).  This dessert, which I made with my mother-in-law this past Thursday, was topped with strawberries, blueberries, kiwi, peaches, and a citrus glaze...notice the total absence of my favorite 5.   It was delicious anyway.  And pretty.

If you need more inspiration for the fruit topping, check out all these fabulous variations.  Could there BE a more beautiful treat?  It seems like everyone has a take on this dessert.  Lovely!

Fruit Pizza (adapted from Taste of Home

Shortbread crust:
  • 2 cups AP flour
  • 1/2 cup confectioners' sugar
  • 1 cup cold butter, cubed
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract (I used my prized Vanilla Bean Crush)
Cream cheese layer:
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1/2 c. confectioners' sugar
  • 1/2 tsp. vanilla extract
  • 1/3 c. whipping cream

Fresh Fruit: strawberries, kiwis, peaches, blueberries, etc. peeled and sliced as needed.  

Citrus glaze:
  • 1 c. orange juice
  • juice of half a lemon
  • 1/2 c. sugar
  • 2 T. cornstarch

Preheat oven to 350 degrees F.
In a large bowl, combine flour, salt, vanilla, and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan, or roll out into a 12-14" circle on parchment and place on a cookie sheet. Bake at 350° for 12-15 minutes or until very lightly browned. Cool on a wire rack.  Be careful handling it; it's delicate.
In a small bowl, beat the cream cheese, whipping cream, sugar, and vanilla until smooth. Spread over crust. Arrange the fruit on top.
For the glaze combine sugar and cornstarch in a small saucepan. Stir in orange juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. Drizzle over fruit. Refrigerate until chilled.  Cut in wedges and serve with a dollop of whipped cream or vanilla ice cream. Serves 12.

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