Sunday is usually when Brett and I go to the grocery store and get stocked up. So when it was Saturday and I had all this fruit left over from the week I didn’t want it to get pushed to the back of the refrigerator and wasted. What uses any and all fruits? Fruit pizza! I love fruit pizza because you can use whatever is in season, or on hand. I made a thick raspberry sauce to top the cream cheese frosting on the cookie. Enjoy!
butter flavor shortening
eggs, at room temp
all purpose flour
CREAM CHEESE FROSTING
cream cheese, at room temp
raspberries, fresh or frozen
1Preheat oven to 350 F
2Cream shortening and sugar together for 2 – 3 min. This will make the crust very light.
3Add eggs, milk and vanilla
4In another bowl, sift together flour, baking powder and salt.
5In small batches add dry ingredients to wet ingredients.
6Mix together until you can form a large dough ball.
7On floured surface, roll out dough ball until about 1/2 inch thick.
8Place cookie on sprayed baking sheet
9Bake about 10-12 minutes. Top with cream cheese frosting, raspberry sauce and fresh fruit.
10CREAM CHEESE FROSTING:
Combine all ingredients into a mixing bowl
Mix until combined, using a whisk or a electric mixer, refrigerate
Puree all ingredients in a food processor or blender
12Transfer to a sauce pan and bring to a boil, stirring often so it doesn't burn
13Once it boils, remove from heat and refrigerate until its thickened and cooled.
Top cream cheese frosting with a layer of raspberry sauce, or drizzle over the top of the pizza.