Tasty Tuesday: Pizza for Dessert!

I know that it’s June now and the wonderful month of May pizzas is done, but I couldn’t resist finishing this series off with a recipe for Dessert Pizza!

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Years ago, when my children were very small and life was exhausting and messy, I had a wonderful older-woman friend named Diane Henderson. Diane was drop-dead gorgeous, gracious, witty, warm, and unconditionally affirming of my decision to be a stay-at-home mama. Diane also loved to cook and did it well.

Sadly, I’ve lost touch with Diane. We’ve relocated a couple of times and she remarried several years ago. I don’t know her new name, and I wouldn’t know how to track her down at this point. Nevertheless, Diane continues to influence me! I learned a lot from Diane over the years that I knew her; she shared her best recipes with me. I think it’s been about thirteen years since I spent time with Diane, but I still remember the fragrant welcome her home held for me and my little ones when we went to her house for tea.

Our very favorite treat that Diane served was Fruit Pizza. It’s perfect for a summer dessert.

Fruit Pizza

Crust:

  • 2 c. flour
  • 1 c. butter
  • 1/2 c. powdered sugar
  • enough tap water to moisten the dough

Cut butter into dry ingredients. Mix together. Add water one tablespoon at a time until the dough is just moist enough to press into a round pizza pan. Bake at 325° for 15 minutes or until light brown. Let cool completely. You can make this a day or two ahead of serving time if you need to.

Cream together:

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  • 8 ounces cream cheese
  • 1/2 c. sugar
  • 1 t. honey

Spread on baked crust.

Glaze:

  • 1 c. fruit juice
  • 4 T. sugar
  • 4 T. cornstarch

Stir together and mix cornstarch in completely before putting over heat. In a medium saucepan, cook on low heat until thick and clear. Bring to a rolling boil and remove from heat immediately. Spread over the layer of cream cheese on the crust. In a pinch, if you don’t have fruit juice, you can mash some of the fruit you’re using for the pizza into a cup of water and cook it all together. I used strawberries in my glaze, making a nice red pizza “sauce.”

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Topping:

  • 3 baskets of strawberries, hulled and sliced (you can also a mixture of different kinds of berries)
  • 2-3 kiwis, peeled and sliced crosswise

fruitpizzaArrange fruit on top of glaze. Chill entire pizza for one hour before serving. Cut into wedges, like pizza, and serve on plates.

This is a great warm weather dessert. I like it because I really can use any fresh fruit that is in season. This is delicious with any kind of berry, peaches, apricots, and even melon slices.

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Barb Kelley, who prays that Diane’s life continues to be full and richly blessed.

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