Fruit Pizza

My mom acquired a recipe for fruit pizza from a co-worker several years back after she tried a piece during a birthday potluck. Though I have no idea what happened to that original recipe, I have found a number of recipes for fruit and berry pizzas over the years. Taking my favorite parts of each of those, I created my very own version of the dessert, which is a huge hit. While you can use canned fruit like pineapple and mandarin oranges when fresh fruit isn’t in season, fresh fruit is by far the best way to go with this one. Other tasty fruits to consider: fresh kiwi, raspberries, grapes and blackberries.

1 cup flour
1/4 cup powdered sugar
1/2 cup cold butter
1/2 cup chopped pecans
1 - 8-oz. package cream cheese, softened
1 egg
1/3 cup sugar
1 banana, sliced
1 cup fresh strawberries, halved
1/2 cup fresh blueberries

1/4 cup sugar
1/4 cup orange juice
1/4 cup water
2 tsp. cornstarch

Preheat oven to 350°. In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-inch pizza pan lined with aluminum foil. Bake for 12-14 minutes or until crust is set and edges are lightly browned. Allow to cool slightly. Meanwhile, in a mixing bowl, beat the cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature. Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil for two minutes or until thickened. Cool to room temperature, about 30 minutes. Meanwhile, arrange fruit on top of cooled cream cheese layer. Brush the glaze over fruit and refrigerate until ready to serve.


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