Monday, July 2, 2012

Flag Fruit Pizza

Crust: • cooking spray • 1 package refrigerated sugar cookie dough “Sauce”: • 1 package (8 oz) cream cheese, softened • 1/4 cup powdered sugar • 4 oz (1/2 an 8 oz container) frozen whipped topping, thawed Glaze: • 1/4 cup sugar • 1/4 cup orange juice • 2 Tbsp. water • 1 Tbsp. lemon juice • 1 1/2 tsp. cornstarch • Pinch of salt
Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more. Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust. Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served. Wait to place the fruit on the pizza until the glaze was made and cooled. This prevents browning of the bananas.

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