BERRY AND KIWI COOKIE CRUST PIZZA

SERVES 10 to 12

It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.

INGREDIENTS

1 package (18 ounces) refrigerated sugar cookie dough

1 package (8 ounces) cream cheese, softened (can use reduced fat)

1/3 cup sugar

1/2 teaspoon vanilla

2 or 3 kiwis, peeled and sliced

2 cups of washed, hulled and sliced strawberries

1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)

1/4 cup apricot jam (or other light colored jam)

Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.