David de Jongh's Cookbook
Fruit Pizza
| 1 roll Pillsbury sugar cookie dough | For the topping: |
| 8oz Philadelphia cream cheese | 2 medium bananas |
| ¼ teaspoon vanilla essence | 1 pint fresh strawberries |
| 2 dessertspoons powdered or icing sugar | 15½ oz can pineapple chunks |
| For the glaze: | 2 Kiwi fruits |
| Juice from 15½ oz can pineapple chunks | |
| 1 dessertspoon sugar | |
| 1 dessertspoon cornstarch |
Line a 13" pizza pan with foil. Press the cookie dough to the shape of the pizza pan. Bake as directed (350°F for 14 minutes, or until slightly brown on top.) Allow to cool completely.
Mix the glaze ingredients in a saucepan and cook over medium heat, stirring constantly until thickened. Allow to cool.
Cream the cream cheese, sugar and vanilla essence together and spread on the cookie dough.
Slice the fruit about ¼" thick, dry on paper towels. Leave the bananas until last, or they will turn brown. Spread fruit on top of cream cheese, then cover with glaze.
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