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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Almond extract makes all the difference in this updated version of the traditional fruit pizza. Kiwi makes the topping completely fresh and adds beautiful color. Use low-fat cream cheese for a slightly lighter version. Any clear juice (apple, pear, peach, etc.) may be substituted for the pineapple. Ingredients:
butter-flavored cooking spray |
2 cups all-purpose flour |
1/2 cup confectioners' sugar |
1 cup cold butter |
1 (8 ounce) package cream cheese, softened |
1/3 cup white sugar |
1 teaspoon almond extract |
2 cups sliced fresh strawberries |
1 cup fresh blueberries |
1 kiwi, peeled and sliced |
1 cup unsweetened pineapple juice |
1/2 cup white sugar |
2 tablespoons cornstarch |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
2. Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
3. Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
4. Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
5. Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.
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