Oregon Bounty Fruit Pizza
|CRUST - makes three 9 inch circles|
|1 cup Tillamook Butter|
|1 cup Sugar|
|1 teaspoon Baking powder|
|2 tablespoons Orange juice|
|1 teaspoon Vanilla|
|2 1/2 cups Flour|
|FILLING INGREDIENTS for one Pizza crust|
|4 ounces Yogurt, LaCreme or plain|
|4 ounces Sour cream|
|2 tablespoons Vanilla instant pudding|
|1/2 teaspoon Vanilla|
|OREGON FRUITS IN SEASON: BERRIES, PEACHES, PEARS, GRAPES|
|TOPPING - may be optonal if served immediately|
|1 1/3 tablespoons Sugar|
|1 teaspoon Cornstarch|
|1/3 cup Lemonade|
CRUST: Mix first six ingreditents with electric mixer until fluffy. Gradually stir in flour by hand until well mixed. Chill 1 hour. Roll into three or four 9 inch circles and place on oiled cookie sheet or press into 9 inch oiled springform pans. Bale at 400 degrees for 8 - 10 minutes. Transfer to plates. Wrap and freeze unused crusts.
FILLING: (for one 9" crust, may double or triple recipe) Mix yogurt, sour cream, instant pudding and vanilla until smooth and creamy. Spread over cool crust. Artistically arrange sliced fruits on crust. May serve immediately or brush with topping and chill further before serving.
TOPPING: Mix together lemonade, sugar and cornstarch in small saucepan. Cook until clear and thick. Cool. Spoon, pour or brush over pizza. Chill. Us topping sparingly so fruit flavors will not be hindered.
|Total preparation time: 20 minutes|