Fruit Pizza

This is one tasty treat. I used to make this a lot back in the Omaha days for dessert for a big group. Every time I make it people go crazy. But for some reason, this recipe sat in my recipe box unused for years. And I mean a lot of years!

When we had a wedding reception at our house a few weeks ago, we had this for dessert. I told the bride to skip the cake, because nobody really likes cake anyway, and every wedding I have been to ends up with tons of leftover cake. Sure, people take a piece of wedding cake, but it seems to me that most take a few bites just because it is there, and not because it is amazingly delicious. And then the families each take home a whole layer of cake that they can't eat, and it ends up getting thrown out, or put in the freezer to be thrown out later when it is pulled out and tastes like freezer-burned cake. We opted for this beautiful and tasty dessert instead of gross cake. For the non-fruity bunch, we also had some mint brownies (next blog post).

It also is the new favorite of my Young Womens group at church. Getting teenagers to eat fruit is a good thing--even if it means they eat it on top of a giant sugar cookie.

Fruit Pizza:

Crust: 1 cup butter

1 1/2 c sugar

2 eggs

2 3/4 c flour

2 tsp cream of tartar

1 tsp baking soda

Cream together all ingredients in a mixer fitted with a paddle attachment. Roll the dough out into either 2 9x13 pans or a large rimmed cookie sheet. Bake at 350 for about 15 minutes.

Filling: 1/2 c sugar

8 oz cream cheese

2 TBSP fruit juice

Cream these ingredients together and spread over the baked and cooled crust. Then decorate the pizza with cut up fruit. Strawberries, bananas, kiwi, grapes, peaches, apples, canteloupe, pineapple, etc.

Refrigerate until ready to serve.