Fruit Pizza

This is the best fruit pizza I've ever had. I could honestly eat the whole thing!



The Crust: (Can be made the night before)
1 white cake mix
1 egg
1/2 cup butter
1/2 cup flour

Vanilla Filling: (Also can be made and added to the crust the night before)
1/4 cup powdered sugar
8 oz whipped topping
1 package (8 oz) cream cheese softened

Fruit Topping: (Should be done no more than 2 hours before serving)
1/4 cup sugar
1 Tbsp. cornstarch
1/2 cup pineapple juice
1/2 cup lemon juice
Assorted fruit cut into small pieces

Making the Crust:
Heat oven to 350 degrees. Combine ingredients. Mix until you get a dough consistency. Press dough into bottom of 12” round pizza pan, making a lip like a crust would around the sides. Bake for 10 to 15 minutes or until light brown. Allow crust to cool completely.

Making the Vanilla Filling:
Combine ingredients, mix until smooth. Spread on cooked crust. Refrigerate until cold.

Preparing the Fruit Topping:
Cut associated fruit (whatever you like) into small cube pieces. Arrange fruit on top of vanilla filling. Be sure to arrange the fruit in such a way to experience each fruit on every serving.

Glaze:
In a small sauce pan combine cornstarch, sugar, lemon juice, and pineapple juice. Cook over medium heat. Stir constantly until smooth (otherwise it will burn). The mixture will thicken as it cooks. While the mixture is still hot but not boiling use a pastry brush to carefully brush topping over fruit. Put back into the refrigerator for at least 20 minutes or until serving.

To serve, cut the tart into thin pizza slices. Any remaining pieces should be put into a tupperware container with a lid and refrigerated. This tart will stay fresh for about 2 days.