I have a yummy summertime recipe to share with you today. I originally got this recipe for Fruit Pizza from my sister-in-law, Barbara. Thanks, Barb, we love this one.
Here's what you need to make it: refrigerated crescent roll dough, cream cheese, sugar, pineapple tidbits, strawberries, blueberries, kiwi, bananas and cornstarch. Actually, you can put whatever fruit you choose on it, there are no rules here. By the way, I have way more strawberries, bananas, pineapple and blueberries here than I really need. I'm going to make a fruit salad with the leftovers.
Start by unrolling your tubes of crescent roll dough onto an ungreased jelly roll pan.
Like this. Then press the seams together and creep it up the sides a bit. I didn't get a picture of that because, well, I had greasy hands and I'm an OCD freak.
Then bake it according to the package instructions and it will look something like this.
Strain the pineapple tidbits, making sure to save the juice.
Mix 2 Tablespoons of pineapple juice and 1/2 C sugar in with the cream cheese. Mix it well. I cheated and used my stand mixer.
Start plopping it around your cooled pizza crust.
Then smooth it all out.
Now for the fun part, you get to start putting the fruit on the pizza. The order is really not important. Start with what you want. I chose bananas.
Next I cut the skin off my Kiwi with a paring knife.
And sliced them up. Aren't they pretty?
I still have lots of room left . . .
. . . for blueberries and strawberries . . .
. . . and pineapple.
Once all your fruit is on, or while you are baking the crust, you'll need to prepare the glaze drizzle. Take the remaining pineapple juice, add 2 Tablespoons of corn starch, and cook it over medium low heat, stirring often, until the mixture thickens.
I don't have a picture for the next step, but I put my very thick glaze into a snack baggie, cut a small piece of the corner off, and drizzled it around the pizza.