Fruit Pizza with Pineapple Glaze
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup unsweetened pineapple juice
3/4 cup sifted powdered sugar
3 cups assorted fresh fruit such as peeled and sliced pineapple; sliced kiwifruit,
plums, or nectarines; halved strawberries; and/or whole raspberries or blueberries
1 8-ounce container soft-style cream cheese with pineapple
1. For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon water over part of flour mixture,
gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until
all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with
hands. Roll from center to edges, forming a circle about 15 inches in diameter.
2. Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease
into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute
edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until
3. Meanwhile, for glaze, in a small saucepan combine granulated sugar and cornstarch.
Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes
more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours.
4. In a small mixing bowl combine cream cheese and powdered sugar. Beat until well
mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange
fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up
to 2 hours before serving. Makes 16 servings.
Calories 204, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 12 mg, Sodium 79 mg,
Carbohydrate 26 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet