I’m bringing this post out of semi-retirement. The other day I fixed this fabulous dessert for my oldest son’s 21st birthday (instead of cake). He was delighted! I also added some photos. If you’re new to the Kitchen, this one is a family favorite that I’d love to share with YOUR kitchen.
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. (And I will sheepishly admit that I sort of hope that Diane tries googling herself and finds me here in the kitchen.)
Our very favorite treat that Diane served was Fruit Pizza. It’s perfect for a summer feast.
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:
- 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.”
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
Arrange 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.
Barb, who prays that Diane’s life continues to be full and richly blessed.
And here is the birthday boy:
I love stuff like this. Now I want a fruit pizza!!
A quick crust variation — (which is not as good, but if you’re truly busy…) — buy those tubes of refrigerated croissant dough. When you open them up, don’t separate the dough at the seams, but roll them out onto cookie sheets & press together at the seams. You end up w/square pizza pieces, but that’s okay! You saved at least 15 minutes! We also made this without the glaze… and usually dipped our fruit into lemon juice if it was the browning kind (peaches, apricots, etc.)
Mom used to make something like this…I can’t remember the differences, but it was amazing. Something to do with a pretzel crust, too. And it looks delicious, something I would love! Quiero probarlo cuando yo regreco… And HAPPY birthday, anciano, sorry I missed it.