Fruit Pizza

SUGAR COOKIE CRUST

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch

Frosting

• 8 oz cream cheese, softened to room temperature
• 1/4 cup unsalted butter, softened to room temperature
• 2 cups confectioners' sugar
• 1-2 Tablespoons cream or milk
• 1 teaspoon vanilla extract
• assorted sliced fresh fruit

With a mixer, blend the butter for one minute until smooth.  Add the sugar and cream the butter and sugar.  Add the egg and the vanilla and mix until smooth.  Add the flour, salt, baking powder, baking soda and cornstarch and mix until smooth.  

The original recipe says to chill it for at least one hour at this point or it may rise too much and spill over the pan when you bake it.  I didn't have time and I didn't have a problem with it.  Spread the dough in a 12 inch pizza pan.  (I doubled the recipe and put it on the large sheet cake pan.  Spread it as evenly as possible.  If the dough is sticking to your hands, sprinkle a little flour over the dough and it will help with that.

Bake for 18-20 minutes in a 375 degree oven.  Remove and let it cool.

Frosting

Mix the butter, and cream cheese together.  Add the confectioner's sugar along with 1-2 tablespoons of milk.  I started with one tablespoon and it was enough, so start with the smaller amount and add more if you need it.  Spread over the cooled cookie dough crust evenly.  Top with fruit.

Fruit ideas:

bananas

pineapple (fresh or canned, just make sure that you drain the canned pineapple well)

kiwi fruit

mandarin oranges (if it is canned, drain it will)

berries:  strawberries, blueberries, blackberries, raspberries, etc.

grapes, cut in half

Dutch Oven Fruit Cobbler

Dutch Oven desserts are fun for our family outings.  This recipe is for a generic fruit cobbler with variations for different fruit.

Dutch Oven Fruit Cobbler

If you are using bottled fruit, pour the fruit into the bottom of the dutch oven.  If there is a lot of syrup on the fruit, pour a little off before you put it in.  (I like to use an aluminum liner for easier clean-up)

If you are using fresh fruit, such as: blackberries, raspberries, strawberries, or blueberries (or mix them all!) then put the berries in the bottom of the liner.  Sprinkle a little sugar over the top of the berries (approximately 1/3 cup for a 12 inch dutch oven).

After the fruit is in, sprinkle a box of cake mix over the top.  Lightly spread it around so it seems even.

Some of the combinations that I have used are:
          pears with spice cake mix
          peach, apple pie, berries with yellow, white or lemon.
          some people like chocolate and fruit together (not me) and that is a possibility also.

Pears are also good if you use nutmeg sprinkled over them before you add the cake mix.

On top of the cake mix, pour a 12 oz can of pop.  I usually use Sprite, but root beer gives a great flavor and if you like coke, some people have used that, but I don't.

Melt 1/2 cup of butter and pour that over the top.

Put the lid on your dutch oven and put 12-15 charcoal underneath and 15-20 on top.  If it is windy or cold, you will need the higher amount.  Bake for about 30 minutes.  When it is golden on top, it is done!