Toppings
a selection of berries and sliced fruits
(blueberries, strawberries, bananas, kiwis, seedless
grapes sliced in half, mandarin orange sections,
pineapple, etc.); shredded coconut (optional)
Let the piecrust come to room temperature per the
package instructions, then unfold it onto a large
cookie sheet or pizza pan.
Roll up edges of the crust, crimping them slightly
so that they'll stay rolled up. Prick the crust
lightly with a fork in about 20 places (allowing air
to escape).
Bake the crust in a preheated 450 degree oven for
about 9 minutes or until it's lightly browned.
Remove from the oven and let cool.
As the crust bakes, whisk together the cream cheese,
sugar and vanilla extract, adding just enough milk
to make it spreadable. When the crust has cooled,
spread on the cream-cheese mixture with a rubber
spatula, bringing it to the edge of the pizza.
Arrange the fruit on the pizza and don't stint on
the creativity. Your kids can make a wild mosaic or
a fruit face. If they like, sprinkle the pizza with
shredded coconut. Slice with a sharp knife and serve
or refrigerate. Serves 8.
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