Fruit Pizza...

This has been a hit for many events.

It is best to do when fresh fruit is in season, but is great anytime of the year!

For the "crust" use the Roll Out Sugar Cookie recipe that follows. I use all of the dough and roll into one large circle. Then I use a large mixing bowl as a template and cut into a pizza-size circle. Bake the "crust" at 350 degrees for about 20 minutes, maybe a little less or more depending on your oven and how thick you have rolled the dough.

Pizza "sauce":

16 oz cream cheese at room temperature

2/3 cups sugar

Cream these two ingredient together until very smooth. Then spread desired amount onto cooled "crust."

Here's the fun part:

Now take an assortment of fruit to create a beautiful design on top. I usually use pineapple (canned, chunk style), mandrian oranges (2 cans), blueberries, raspberries, kiwi, strawberries and bananas. Just your your imagination and arrange as desired. Fruit pizza must be refrigerated and eaten within a day or two.