Fruit Pizza

My cousin Renee Colleran has a huge Easter celebration and brunch at her home every year. We aren’t able to attend very often, due to traveling distance. The year that Drey (as a toddler) found the Golden Egg with his Grandpa Bruneau’s help was the year that I received this ‘Golden’ recipe. As my cousin says, “It wouldn’t be Easter without fruit pizza.” It is bright, beautiful, and fun to artistically arrange fruit on. If you are looking to make this recipe simpler you could use packaged sugar cookie dough for the crust.

Crust:

1 c. butter
1 ½ c. sugar
2 eggs
2 2/3 c. flour
2 tsp. cream of tartar
1 tsp. baking soda

Cook until it boils. After it cools a bit, dribble it over fruit. This needs to be eaten the same day it is made, otherwise the crust will get soggy.

Cream together butter and sugar. Add the remaining crust ingredients and mix (like you would sugar cookies). Divide the dough into three balls. Roll or flatten on a floured surface, about ? the size of the well-greased glass pan. Transfer it to the pan, shape it more. Cook at 350º for 8-10 minutes; cool.

1st Layer:

2 8 oz. packages soft cream cheese
1 c. sugar
6 T. pineapple juice

Mix in mixer and spread on top of cooled crust.

2nd Layer:

fresh fruit, such as strawberries, kiwi, grapes cut in half, etc. (you can use drained, canned fruit–frozen blueberries and blackberries bleed)

Slice fruit and arrange on top of pizza. Make sure the fruit is well-drained and dry before you put it on the pizza to prevent a soggy mess.

Glaze:

¾ c. pineapple juice
1 T. cornstarch