Grilled Fruit Pizza

By Deb Jenkins
Staff Writer

Hello, all you HPR readers! I wanted to tell you all how much I appreciate all the feedback and comments I keep getting.  I am really taken aback that so many people read it. All good news for me!

Over the holiday weekend I was able to actually hang with friends and do a little work on the side, enjoy the rain, (a lot of it) and then the perfect day that followed, which happen to be the Fourth of July.

We again, as last year on the Fourth, camped at Frank’s and had another feast.  I have no idea when Dale and Frank and everyone else that goes fishing start to gather all the fish for the day but “MY GOD,” I know there was enough fish for about 100 people. There was bass, crappie, sun fish and walleye.

Just an aside here: I am such a bad speller. I just asked my husband Mike how to spell crappie. After he told me I said, “I thought that is what they used to catch fish.” YEP, I am sure you guessed it, his response was, “No, they use a fishing pole.” VERY FUNNY!

Anyway, Dale S always does the frying, Frank M always does the breading, and all the rest of us bring items to share for the feast. Of course we also take on the very serious part of eating as much as we can. 

Add to this that this year Dale, smoked a turkey: perfection! You could smell the smoky flavor before it ever made it to your mouth. When it did make it into your mouth, well, the only word I can think of is harmony.  The smell, flavor and excitement of something so good was overwhelming, and all in a good way.

Then add the corn on the cob, real baked beans and corn bread muffins (which I made and found to be DRY! There is a reason I do not bake) I’d say the meal was a success.

Sadly, I ate enough fish for the other 80 people that did not show up. Can someone say UNCOMFORTABLE? I had no room for all the good-looking desserts that started showing up.
There were Suzanne M brownies, Laurie’s bread pudding with a lot of whiskey, and Kristi B’s dessert pizza, all dressed up with the colors of red, white and blue. It was truly such a shame that I could not attempt to place even a crumb in my mouth. I must say though that everyone else found room without any problem.

As I write this I sit in Winnipeg at the Folk Festival. We have been here the last five days and it has been wonderful. The rain came for a moment and it really did not matter to anyone. Just being here with all the sounds of people, kids, wonderful smells of food and of course the excitement of meeting new people and running into old ones is a different kind of fuel or food for the soul. That I will talk about next week.

So I wanted to find a recipe for a fruit pizza. Believe it or not I have never made one. I have made bread pudding and brownies though. So off to my favorite website to find an easy one that I won’t mess up.

Grilled Fruit Pizza

[Recipe Courtesy of Sandra Lee and The Food Network]
1 stick butter, softened
8 ounces cream cheese, softened (recommended: Philadelphia)
3/4 cup powdered sugar
1 teaspoon almond extract
1 tablespoon honey
1 tablespoon water
1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury)
1 (12-ounce) bag frozen peach slices, thawed (recommended: Dole)
1 (12-ounce) bag frozen strawberries, thawed, sliced (recommended: Dole)
1 (12-ounce) bag frozen mixed berries, thawed (recommended: Dole)
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In a mixing bowl, combine softened butter, cream cheese, sugar, and almond extract. Beat with hand mixer on low speed until smooth and creamy. Set aside.

Combine honey and water in a small bowl. Stir until honey is dissolved. Set aside.

Unroll pizza dough onto hot oiled grill. Cook for 4 minutes on each side. (Tip: use a cookie sheet as a big spatula when flipping the crust and removing from grill.) Brush with honey mixture and cook for 2 minutes more. Remove crust from grill. Spread with cream cheese mixture and arrange fruit on top.

To prepare indoors, preheat oven to 425 degrees F.

Lightly spray baking sheet with cooking spray; set aside.

Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle.

Brush dough with honey mixture and bake in preheated oven for 8 to 10 minutes or until crust turns golden brown. Remove crust from oven and top as directed.

So stay safe and eat well, enjoy the recipe and don’t be like me, having no room for dessert. Save some room!

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