Fruit Pizza with White Chocolate
30 Minutes to Cook
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 (12-ounce) package white chocolate chips
1/4 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 pint strawberries, sliced
1/2 pint blueberries
1/2 pint blackberries
1/2 pint raspberries
1/2 cup white sugar
2 Tbsp. cornstarch
1 cup pineapple juice
1 tsp. lemon juice
1. Preheat oven to 400 degrees F (200 C). Lightly grease a large (13×15 inch) baking sheet.
2. Cream together butter, shortening, and 1 1/2 cups sugar with an electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda, and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a 1/2-inch thick rectangle on prepared baking sheet.
3. Bake in the preheated oven for 14 minutes or until light brown. Let cool on a wire rack.
4. Meanwhile, in medium microwave-safe bowl, microwave white chocolate and whipping cream on high for 1 minute or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cookie crust.
5. Arrange fruit over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple juice and lemon juice. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving. Store leftovers in refrigerator.
Yield: 15 servings
Nutritional information: 579 calories, 7g protein, 71g carbohydrates, 30g fat, 1g fiber, 68mg cholesterol, 314mg sodium
Notes from Culinary Covers:
*This is a recipe that so many people have already made (with the pre-made sugar cookie dough that you buy in the store). I was happy to see that this one called for making your own sugar cookie dough.
*When I spread out my dough, it was too sticky. The recipe doesn’t call for it, but I had to dip my hands in flour a few times to manage spreading it out on the baking sheet. I ended up spreading it out to the edges on a quarter sheet pan.
*My cookie dough only took about 10 minutes to get to golden brown- perhaps because it may have been spread a bit thinner than 1/2-inch.
*I made the cookie dough the night before, let it cool, then wrapped it well in plastic wrap. I completed the recipe in the morning to be used for a luncheon that day.
*Be generous with the fruit. Kiwi would be a pretty addition.
*I bought a large can of pineapple chunks and used the juice from the can- it turned out to be exactly one cup. I didn’t have any lemons so I left out the lemon juice, which I don’t think made a difference.
*This is best the day it’s made. The next day, the cookie crust became a bit moist.
*The recipe turned out to be very good. Much better than using store-bought tube sugar cookies. And the sugar cookie part was very easy to mix up. It was very pretty and summery-looking too.
Did this recipe deserve the cover spotlight? I suppose so. Though if I were publishing the cookbook, I might have chosen something that wasn’t quite so ordinary… maybe something with a fresh twist to it?